Melt In Your Mouth Beef Stew

Melt In Your Mouth Beef Stew
Melt In Your Mouth Beef Stew

It’s still February, and just barely cool enough to pretend like it’s still the winter here in Dallas. I wanted beef stew, and because I’ve been slowly working my way through Jamie Oliver’s cookbook, Cook With Jamie. I found his Melt In Your Mouth Shin Stew and decided to work with what I had. Allow yourself plenty of time, as this stew benefits from loads of time in the oven. I served this with my Root Vegetable Mash with Orange Zest and some butter wilted spinach, and my husband claims this is now in his top 5 of dinners we’ve ever eaten, a huge compliment given how well we’ve eaten in the past.





  • olive oil
  • 2 sweet yellow onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 3 sticks of celery, trimmed and roughly chopped
  • 8 cloves of garlic, unpeeled
  • a few sprigs of fresh thyme
  • 2 bay leaves
  • A small handful of crimini and baby bella mushrooms
  • 1 cinnamon stick
  • 1.5 lb. chuck, cut into 1.5″ chunks
  • sea salt and freshly ground black pepper
  • 1 tablespoon flour
  • 2 cans good-quality diced plum tomatoes
  • 1.5 cups of a good quality dry red wine
  • 1 cup beef stock

Preheat your oven to 350ºF.

In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, mushrooms and cinnamon for 5 minutes until softened slightly.

Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess.

Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.

Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon.

Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

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