Perfect for a cold winters night.
1 750ml tub Dr Broth Beef Bone Broth
1kg of beef shin – cubed
2 cups veg cut into chunks – carrot, parsnips, sweet potato or whichever veg you prefer
1 tbls flour– whatever you prefer potato, rice, wheat or chickpea
2 tbls fish sauce
2 tsp tomato paste
Salt and pepper
Extra Virgin Olive Oil
Put a medium sized saucepan onto the stove, add a splash of olive oil.
Put yourbeef shin, a handful of salt, a few twists of black pepper, and a spoon of whatever flour you are using into a packet – close the packet, and shake it around until the meat is coated in flour.
Put the beef into the pot carefully and brown all sides.
When it’s taken on some colour, stir in the tomato paste.
Pour in the Dr Broth Bone Broth, stir and bring to a simmer – add the fish sauce.
Then add your chunky veg – stir it through and bring back to a simmer.
Cover thetop of the stew with some parchment paper, put on the lid, and simmer gently until beef is tender (about 1 ½ - 2 hours)
You can either use this as a filling for a pie crust or just serve it with mash potato.
Feel free to add more vegetables at the end too.