Slow Cooker Beef Shin with Chestnut Mushrooms and Tomato

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Kitchen scales
• Measuring spoons

• 750 g beef shin, cut into large chunks
• 2 tablespoons plain flour
• 1 tablespoon vegetable oil
• 2 medium brown onions, sliced
• 3 carrots, peeled and cut into thick slices
• 2 cloves garlic, finely chopped
• 250 g chestnut mushrooms, halved or quartered
• 2 tablespoons tomato purée
• 400 g tin chopped tomatoes
• 400 ml beef stock, made with 1 stock cube
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon fine salt, plus extra if needed
• 1/4 teaspoon black pepper

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Pat the beef shin dry with kitchen paper, then toss it with the flour, salt and black pepper until lightly coated.