Please wait, the site is loading...
Serves: 8-10
Prep time: 40 mins
Total time:
Recipe photograph by Maja Smend
Recipe by Tamsin Burnett-Hall
This is fab for a dinner party but it's also a great winter warmer
Rate this recipe
See more recipes
Mains Make ahead Slow cook Winter Halloween Stews and casseroles Comfort Dairy-free
Nutritional information (per serving)
Calories
504Kcal
Fat
18gr
Saturates
10gr
Carbs
78gr
Sugars
54gr
Fibre
1gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Rate this recipe
Ingredients
- 3 tbsp plain flour
- 1.2kg diced beef shin
- 3 tbsp vegetable oil
- 500ml beef stock
- 2 medium red onions, sliced
- 4 garlic cloves, sliced
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 2 bay leaves
- 175ml red wine
- 1 x 400g tin plum tomatoes, roughly snipped in the tin
- 150g dried apricots, halved
- 1 tbsp light brown sugar
- 450g sweet potato, peeled and diced
- 3 peppers, deseeded and roughly chopped
- 175g babycorn
Step by step
Get ahead
Prepare to the end of step 2, cool, cover and chill (or freeze). To finish, slowly return to a simmer and follow from step 3.
- Preheat the oven to 150°C, fan 130°C, gas 2. Season the flour and coat the beef with it. Heat 1 tablespoon of oil in a large frying pan and brown half the beef on a high heat. Transfer to a casserole, deglaze the pan with a little of the stock and pour this into the casserole too. Repeat, and stir the left over seasoned flour into the beef in the casserole.
- On a medium heat, cook the onions in the frying pan in another tablespoon of oil for 6-8 minutes until starting to soften. Add the garlic, smoked paprika, oregano and bay leaves and cook, stirring, for about 2 minutes. Pour in the red wine and stir to deglaze, then tip into the casserole. Add the tomatoes, apricots, sugar and the rest of the beef stock to the casserole. Bring to a simmer, add some seasoning then cover and transfer to the oven for 1½ hours.
- Take the casserole out of the oven and add the sweet potatoes, peppers and babycorn, making sure the sweet potato is submerged as much as possible. Bring back to a simmer on the hob and cook for 5 minutes, lid on, then return to the oven for 30-45 minutes or until the sweet potato is tender. Serve with polenta dippers, or with crusty bread to dunk.
Serve with
