Winter Warmer Beef & Veggie Stew


  • olive oil
  • 8 good sized shallots
  • a bay leaf
  • Partridge Farm’s best Aberdeen Angus shin
  • Sea salt and freshly ground black pepper
  • flour, to dust
  • 4 carrots, peeled & sliced into good sized discs
  • ½ a butternut squash, halved, deseeded and roughly diced
  • Jerusalem artichokes peeled and halve
  • 2 oxo cubes in half pint of water
  • ½ a bottle of red wine
  • zest of 1 lemon, finely grated
  • a handful of thyme
  • 1 clove of garlic, peeled and finely chopped


  1. Put a little oil into a decent sized saucepan with a lid.
  2. Add the shallots peeled and chopped into quarters
  3. Gently fry for 3 or 4 minutes.
  4. Toss the shin beef in a little seasoned flour, then add it to the pan.
  5. Brown the meat then add all the veg , wine and stock, and gently stir together. Generously season with freshly ground black pepper and just a little salt. Pop in a bay leaf & good pinch of thyme along with the lemon zest.
  6. Place a lid on top, and then bring to the boil.
  7. Once boiling turn the heat down to the lowest setting & simmer away until the meat is tender. Usually this takes 3- 4 hours. Keep checking once it has cooked away for 3 hours.
  8. Serve it up with some delicious fresh bread or just eat it on its own in a bowl!!