FIELDS OF FLAVOUR

Hearty, seasonal dishes straight from the kitchen at Cannon Hall Farm in Yorkshire

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Farmer Richard's shin of beef stew with red wine

INGREDIENTS

Plain flour

Salt and black pepper

4 generous slices of beef shin at least 1in thick, on the bone

Two or three good glugs of olive oil

1 large onion, diced

2 sticks of celery, diced

2 carrots, diced

2 bay leaves

Small bunch of thyme

Small bunch of rosemary

1 whole head of garlic, sliced through the middle, not peeled

3 beef stock cubes

Half a bottle of red wine

Water or beef stock

1 tsp Worcestershire sauce

12 shallots, peeled but left whole

Cornflour (or beef gravy granules) optional

METHOD

Preheat the oven to 150°C/ 130°C fan/gas mark 2.

Place the flour in a bowl and season with salt and black pepper, then dust the pieces of beef in the seasoned flour.

Heat the oil to a medium/high temperature in the casserole and brown the meat on all sides. Set them aside on a plate.

Use a little more oil if needed and add the onion, celery, carrot, bay leaves, thyme, rosemary and garlic to the pan. Fry on a low/medium heat for about 10 minutes, until the vegetables are softened and the onion is translucent.