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Rich Winter Beef Stew

1 large or 2 small beef shins on the bone
1/4 cup olive oil
1 large onion, chopped
4-6 cloves garlic, finely chopped
2 cans tomatoes in juice
2 cups red wine
1 1/2 cups flat-leaf parsley or 1/2 bunch celery herb, chopped
1/2 tsp sugar
Salt and pepper

Heat oil in a large, heavy-based saucepan, add onion and garlic and cook until transparent. Add the beef and brown on both sides. Add the wine, tomatoes and parsley or celery herb, reduce the heat and cook slowly until the meat is tender and falling off the bone. Serve with piping hot tagliatelle.

 

 

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