Why ? Well it's what I still had in the freezer and I love to suck the bone marrow - do I need to blush?
- 1 kg beef suitable for stewing (I had 3 cuts of shin)
- 1/2 tbsp flour
- 3 onions, sliced
- 2 cloves of garlic, finely chopped
- vegetable oil and a knob of butter
- a couple of sprigs of thyme
- 1 bayleaf
- 500 ml beef stock (can be from a stock cube - I used Kallo organic)
- 1 tbsp white vinegar
- 1 tbsp dark brown sugar
- 2 slices of stale bread, smeared with Dijon mustard
- handful of raisins
- a splash of shoyu
- Dust the meat with the flour.
- Heat the oil and butter and brown the meat.
- Take the meat out and set aside.
- Then sautee the onions and garlic.
- Bring the meat back to the pan and add the thyme and bay.
- Pour over the stock, the vinegar and sugar.
- Put the slices of bread on top and cover.
- Leave to simmer on the hob or (if you have a casserole type dish, put it in the oven - 170°C) until meat is coming off the bone and is tender.
- The bread should have disolved somewhat, stir it through properly. It helps to thicken the sauce
- Add the raisins near the end of the cooking time and the splash of soy sauce.
- Season to taste with black pepper and salt (if necessary)
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