Eating In

Serves 6
3 – 3.5 lbs. shin of beef
½ lb. piece of dry cured streaky bacon cut into chunks
1 onion
2 cloves of garlic
4 cloves
2 bay leaves
2 sprigs thyme
2 strips finely pared orange zest
2 carrots
2 stick of celery
1 tin chopped tomatoes
Salt and pepper
500ml white wine
500ml water or stock
olive oil

Heat some olive oil in a frying pan and fry the bacon until browned. Remove and place in a casserole. Fry the beef in large pieces in the same oil and remove to the casserole. (Don’t crowd the pan with the beef as it won’t brown properly.) Deglaze the frying pan with some of the wine, add the rest of the wine, bring to the boil and pour over the meat. Halve the onion and put 2 cloves in each half. Add to the pan. Add the rest of the ingredients. Cook covered on the hob on a very low light or in the oven 120ºC/Gas ½ for 3 – 4 hours. The meat should be very tender. Remove the onion and serve with potatoes. If you cool the stew down and keep it in the fridge for a day or so it will be even better when reheated.