This recipe is actually adapted from a Mary Berry cooking episode, she made it look so simple I couldn’t help but run to the supermarket, grab all the ingredients and run back home to try.
I have some ideas where I might have gone wrong.
I like washing my meat, so I rinsed the beef before covering it in flour. Probably should have dried it a bit, but I basically ended up with beef covered in flour paste.
Nice picture of raw meat there for you.
I then proceeded to fry it in oil that clearly wasn’t hot enough because it started to stew, just like she had warmed in her recipe video 🙁
On the plus side, the final result looked nice. A little tasteless so for next time I will season the beef and leave it to marinate & dry for a few hours.
- 50g plain flour
- 1.5 kg shin of beef, cut into small cubes
- 1 Tbsp Groundnut Oil
- 10 small shallots, peeled and kept whole
- 4 Large Carrots, roughly chopped
- 25g Dried Porcini Mushrooms
- 600ml Red Wine (I used Cabernet sauvignon)
- 300ml Beef Stock
- 3 Sprigs of Thyme
- 300g Mushrooms
- 2 Tbsp Redcurrant Jelly
- Season to taste
- Put the dried mushrooms to soak in 300ml of boiling water, do this first as they need to soak for 30min
- Place the flour in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated. (Make sure the meat isn't wet!)
- Heat the oil in a frying pan and add the beef when the oil is very hot. Fry until browned on all sides. Remove the meat from the pan and set aside.
- Add the shallots, carrots & mushrooms to the pan and fry for 5 minutes until softened.
- Drain the dried mushrooms and add the drained water to the frying pan
- Cut the dried mushrooms into smaller pieces and add them to the frying pan
- Return the meat to the pan and add the red wine & beef stock
- Bring to the boil and leave to simmer for 2.5 hours
- Add the redcurrant jelly and continue to cook for a further 30 minutes or until the meat is soft