Winter Warmer Stew

Name: Winter Warmer Stew
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Ingredients: 1kg Native Highland Shin of Beef (diced); 300g Farmison & Co's Robert Greaves smoked thick hand cut streak bacon; 400g Shallots peeled left whole; 2 x Bay leaves; 2 x Sprigs of thyme; 5 x Stalks of parsley; 250g Button mushrooms; 250g Portobello mushrooms sliced about 10mm thick; 300g Carrots; 750g Mashing potatoes; Salt & pepper to season; 40g British butter; 40g Plain flour; 1 litre of Guinness

15 mins
easy
6-8

Recipe by

Farmison & Co

Ingredients

1kg Native Highland Shin of Beef (diced)
300g Farmison & Co's Robert Greaves smoked thick hand cut streak bacon
400g Shallots peeled left whole
2 x Bay leaves
2 x Sprigs of thyme
5 x Stalks of parsley
250g Button mushrooms
250g Portobello mushrooms sliced about 10mm thick
300g Carrots
750g Mashing potatoes
Salt & pepper to season
40g British butter
40g Plain flour
1 litre of Guinness

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Introduction

In the mood to make a winter warming stew for all the family? We have all the ingredients in one box (you will need a few staple larder items plus some Guinness) to make a heart warming winter stew. Our shin of beef casserole recipe with mushrooms, shallots and herbs is a hearty stew for the whole family that will warm the heart and encourage second helpings. Perfect for these long winter nights plus enough to freeze some for later. You will get all the ingredients to make our tasty shin of beef casserole which serves 6-8 adults and works out at great value £2.50 per portion

Method

Heat the butter in a large frying pan and slightly brown the smoked bacon until the fat runs.
Transfer the bacon to a large casserole dish or saucepan.
Using the same fat brown the shallots in the frying pan, transfer to casserole dish with the bacon.
Dust the shin beef with seasoned plain flour and in batches, brown in the frying pan, and transfer to casserole dish.
De-glaze the frying pan with a little Guinness and add to the casserole.
Pour the rest of the Guinness into the casserole (add a little water if you needed to cover the meat).
Tie all the herbs into a bouquet garni and add to the casserole.
Season with salt and pepper and bring to the boil, then simmer gently with the lid on but slightly a-jar.
Cook the stew for 2 hours stirring occasionally then add the mushrooms and cook for a further hour.
Remove the bouquet garni and serve with buttery mash and glazed Farmison carrots.