salt and freshly ground pepper
15 ml (1 tbsp) plain flour
30 ml (2 tbsp) corn oil
450 g (1 lb) shin of beef, trimmed and cubed
75 g (3 oz) celery, trimmed and sliced
75 g (3 oz) carrots, peeled and sliced
125 g (4 oz) onions, skinned and sliced
1 garlic clove, skinned and crushed
175 g (6 oz) tomatoes, skinned, seeded and roughly chopped
6 black olives, halved and stoned
1.25 ml (1/4 tsp) dried oregano
75 ml (5 tbsp) red wine, dry cider or light beer
200 ml (7 fl oz) stock
1. Season the flour and toss the meat in it. Heat the oil in a flameproof casserole and brown the meat on all sides. Remove from the casserole using a slotted spoon.
2. Add the celery, carrots and onion to the fat remaining in the pan and fry until lightly coloured. Add the garlic.
3. Return the meat to the casserole with the tomatoes, olives and oregano. Pour over the wine, cider or beer and the stock. Add seasoning to taste. Cover and cook in the oven at 170°C (325°F) mark 3 for about 2 hours or until the meat is fork tender.
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