Denise says:

Long slow cooking works a kind of magic with stewing beef/ or shin of beef. Over time, the gentle heat transforms the meat into tender juicy mouthfuls. Slow cookers or roasting on a low heat intensifies flavour as well as succulence.   If you wish to increase the quantity for a large crowd just add more meat, keep the liquid measurements the same. Ideal for Friday night dinner or over the forthcoming chagim.

Preparation Time: 30 minutes
Cooking time: 4 hours
Serves: 4 – 6 people

Ingredients:

2 tablespoons olive oil
1 kg shin beef/ stewing beef – cut into 2 cm cubes
3 tablespoons flour – seasoned with salt and pepper
2 large onions – peeled and sliced
6 garlic cloves – peeled and lightly crushed with a knife
2 celery sticks – sliced
4 carrots – peeled and chopped
500ml red wine
500ml beef stock – use 2 tablespoons beef powder to 500ml boiling water
Bunch fresh thyme – about 3 tablespoons
Bunch fresh rosemary sprigs – about 3 tablespoons
1 bay leaf
100g pitted black olives

Hazelnut Topping
100g blanched hazelnuts
3 thick slices bread / challah
2 cloves garlic – peeled and finely chopped
Zest 1 lemon
3 tablespoons fresh parsley – finely chopped

Method

1) Heat the oil in a large deep casserole pan over a medium heat.
2) Coat the beef in the seasoned flour and pan fry in stages turning until nicely brown on both sides. Transfer to a casserole ovenware deep dish.
3) Add the onions, garlic, celery and carrots to the pan and cook for 5 minutes.
4) Add a splash of wine to the pan and scrape off any brown bits stuck to the bottom. Add the beef stock and remaining wine. Bring to the boil and simmer for 5 minutes.
5) Transfer all the vegetables, sauce, olives and herbs to the casserole dish. Cover and cook at 150C/ 140 Fan/ Gas 1 for 4 hours or until the beef falls apart when pressed with a fork.
6) To make the hazelnut topping, toast the hazelnuts by placing on an oven tray. Bake at 200C/ 400F for about 10 minutes or until golden. Then roughly chop.
7) Drizzle a little oil over the bread and again toast in the oven for about 5 minutes. Then roughly tear and add to a bowl. Add the lemon zest, parsley and chopped hazelnuts. Mix together and season with salt and freshly ground black pepper.

To serve the stylish way: Sprinkle the hazelnut topping over the beef just before serving.
Tagged in: Ashkenazi, Bay Leaf, Beef, Beef Stock, Carrots, Celery, Challah, Family Cooking, Family Dining, Flour, Garlic, Hazelnuts, Lemons, Meat, Olive Oil, Olives, Onions, Parsley, Red Wine, Rosemary, Rosh Hashanah, Shabbat, Thyme, Yom Tov