Serves 12-14 (it’s worth making extras if you have room in the freezer)<\/span><\/p>\n2 kg beef shin<\/p>\n
150g unsmoked streaky bacon, roughly chopped<\/p>\n
2 large onions, peeled and chopped<\/p>\n
4 sticks celery, chopped<\/p>\n
4 large carrots, peeled and sliced<\/p>\n
2 cloves garlic, unpeeled and crushed<\/p>\n
1 bottle of red wine (I used a Nero d’Avola, but let’s face it, you’re going to use what’s lying about)<\/p>\n
1 litre beef stock<\/p>\n
2 tablespoons tomato puree<\/p>\n
2 bay leaves<\/p>\n
2 tablespoons flour<\/p>\n
Salt and pepper<\/p>\n
Olive oil<\/p>\n
For the dumplings<\/span><\/p>\n250g self-raising flour<\/p>\n
125g butter<\/p>\n
2 teaspoons chopped thyme<\/p>\n
Water<\/p>\n
********************************************************************<\/p>\n
– Turn the oven on full blast.<\/p>\n
– In a large roasting pan, season the beef with salt and pepper and toss in oil. Put in the top of the oven for 10-15 minutes until brown. Meanwhile fry the bacon over a medium heat until crispy and add the vegetables. Stir occasionally until lightly coloured and softened.<\/p>\n
– Add the beef, red wine, stock, flour, tomato puree and bay leaves and bring to a boil. Cover and bung in the oven. Turn the oven down to 120C and cook for 6 hours. Alternatively cook for 2-3 hours at 170C. You can do this part a day or two ahead.<\/p>\n
– For the dumplings, whizz the flour, butter and thyme together with a pinch of salt until they resemble green-specked bread crumbs. Add a little cold water and blend until the mixture comes together. Form into balls.<\/p>\n
– Turn the oven back up to 180C (I know, I know, the poor polar bears) and pop the dumplings into the stew so that they are half submerged. Cover and cook for 20 minutes, then remove the lid and cook for a further 10 minutes, until light brown on top.<\/p>\n
– Serve with lashings of English mustard.<\/p>\n
* I have no idea whatsoever if this method has any scientific clout.<\/p>\n
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