Slow cooked beef casserole

Ingredients

1 ½ kgs	Shin beef, on the bone (Main)
1 sprinkle	Flour, to lightly cover meat
3 Tbsp	Oil
4 cloves	Garlic, finely chopped
1	Onion, finely chopped
2	Carrots, diced
2 stalks	Celery, diced
2	Bay leaves
2 sprigs	Thyme
1 cup	Red wine
½ cup	Balsamic vinegar
2 cups	Beef stock
1 tin	Tomatoes
1	Potato, diced
1 small handful	Parsley, to garnish

Directions

1. Preheat oven to 160C. Dry beef with paper towels and dust lightly with flour. Heat an ovenproof dish on a high heat. Add 2 Tbsp oil and brown the beef bones on all sides. Remove from the pan and set aside.
2. Reduce the heat to medium and add the rest of the oil. Add the garlic, onion, carrots, celery, bay leaves, thyme and season with salt and pepper. Cook for 8 minutes or until the vegetables soften but not brown. Increase the heat and add the balsamic vinegar. Cook off for 2 minutes making sure to scrape the bottom of the dish to release all of the flavour stuck to the bottom. Add the wine, bring to a simmer and cook till reduced by half. Add the stock and bring to a simmer. Add the meat back into the dish and add tomatoes and potato, bring to a simmer. Cover with tinfoil and place in the oven.
3. Cook for an hour. Remove the tinfoil and cook for another hour.
4. Remove from the oven and allow to rest for 10 minutes. Garnish with parsley and serve with a fresh green salad.

Also try this winter comfort food from Karena and Kasey

• Cottage pie with kumara gratin top