Beef stew, originally a peasant dish to feed your family, is now popular in restaurants and for dinner party guests. Simmer away some beef shin or oxtail and tenderize it with the help of some good wine.
This stew is a perfect example of an economical dish - we can use cheaper cuts of meat from a quality, free range animal raised in a natural way so your money is being spent on what counts. Slowly cooking these fatty cuts of meat on the bone keeps it succulent and provide your stew with a ready made delicious heart warming broth all for the price of a little patience. Chuck in a load of veg and the meaty juices will turn them into flavour rich, melting mouthfuls. For an economical ‘stew boost’ a handful or two of carrot and celery pulp from your juicer will push this dish further….
Find the recipe on Vogue.com: