Ingredients

• 2 x 500g packs of La Perriere Angus Bœuf shin
• 1 onion, chopped
• 1 x pack of La Perriere dry cured streaky bacon
• 1 glass of red wine
• 3 tablespoons of flour
• A sprinkle of mixed herbs
• Salt & black pepper
• White pepper
• 1 beef stock cube

COOKING METHOD

1. Cut the streaky bacon into small pieces and fry in a small amount of beef fat
2. Throw in the chopped onions and fry. When browned, put the onions and bacon into a casserole dish and put to one side.
3. Add white pepper, salt & black pepper to your flour, mix, then season the shin
4. Fry in the beef and bacon fat left in your pan and when browned nicely add to your casserole dish
5. Meanwhile boil the kettle and in a jug measure 250ml of water, sprinkle in your stock cube and mix in red wine and herbs
6. Finish browning the shin pieces then pour over the stock, stir round then pop the lid on and put in your oven, around 150°C for around 6 hours. I tend to make this late morning then check every hour, giving it a stir.
7. The last hour of cooking, turn the oven up to 180°C and pop in some roast potatoes in some beef fat so everything gets a blast!
8. If your stew is ready, you can take it out of the oven and pop it on the table. It will stay hot for ages in the casserole dish with the lid on!
9. Enjoy xx