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Traditional Family Butchers

Shin Of Beef Stew

Olive oil

 2 spanish/red onions, peeled and roughly chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

4 cloves of garlic, unpeeled and left whole

A few sprigs of fresh rosemary 2 bay leaves 1 cinnamon stick

1kg shin beef, cut into 5cm pieces – large chunks work well for this dish, no need to dice it into cubes as it starts to fall apart in the oven.

1 tablespoon flour

2 x 400g tins of whole unpeeled Italian tomatoes

500 ml red wine

Preheat you oven to 180°C

In a flameproof oven proof casserole heat a splash of olive oil on the stove and gently fry the onions, carrots, celery, garlic, rosemary, bay leaves and cinnamon stick for 5 minutes until softened slightly.

Meanwhile, toss the beef pieces in a the seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together

Add the tomatoes, wine and a pinch of salt and pepper Gently bring it to the boil, then cover with a tight fitting lid and drop it in the oven for 3 hours.

When you pull it out the beef will be so tender you won’t need a knife! Remember to remove the rosemary sprigs, cinnamon stick and bay leaves before serving!

Serve with seasonal vegetables and mash or boiled potatoes.

Serves 4