Ingredients
- 1kg shin of PGI Welsh Beef, fat removed and cut into thin slices
- 2 onions, thinly sliced
- 3 celery sticks, washed and chopped
- 4 cloves of garlic, thinly sliced
- 2 x 400g tins of plum tomatoes
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 1 tbsp fresh thyme finely chopped
- 2 bay leaves
- 150g cooked chestnuts
- 2 sweet potatoes, peeled and cubed
- 150g mushrooms, quartered
- Salt and pepper to taste
- Oil for frying
240
Cooking Time
20
Prep Time
5+
Serves
- Preheat the oven to 180°C / 160°C fan / Gas 4.
- Heat a casserole dish and add the oil and brown the beef in batches until sealed. Remove the beef and set aside. Add the onions, garlic and cook for 5-10 minutes until they begin to soften.
- Add the tinned tomatoes, tomato puree, thyme, bay leaves, balsamic vinegar, salt and pepper and the sealed beef. Cover and place in the preheated oven for 30 minutes then reduce the heat to 150°C / 130°C fan / Gas 2 and leave to cook for 1 hour 30 minutes.
- Remove from the oven and add the chestnuts, mushrooms and sweet potato. Return to the oven and continue cooking for a further 1 hour 30 minutes until all the vegetables are cooked and the meat is tender.
- Serve with steamed green vegetables.
