There's little that's more comforting, warming or traditional than a rich, hearty beef stew. Easy to prepare and cooked as slowly as possible. Our Red Ruby diced beef shin will yield ultimate tenderness and full-bodied flavour.
Shin is one of the hardworking parts of the beef carcass, so needs long cooking at a low heat to relax the muscle and melt all the gelatinous bits. It's well worth the wait, though and will result in a dish that melts in the mouth.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
In a bowl place a handful of plain flour, lightly season the flour with salt and pepper and toss the diced beef through the flour.
Add a splash of oil to a cast iron pan and place on a medium-high heat.
Add the diced beef to the pan and carefully brown.
To the pan add a few halved shallots, some garden herbs, a couple of cloves of garlic, a glass of red wine and 500ml of beef broth.
Place in the oven set to 150C and cook with the lid on for 5-6 hours.