This stew is one of the favorite dishes at home when it's cold, raining or we just want a good dish of comfort, and this one gives it.

We had rented a cottage to celebrate Nacho's birthday. The idea was to enjoy the countryside, but shortly after arriving, it started to rain on Friday night. So there were no walks in the countryside or barbecues, but there was a lot of laughter, Nacho blew out the candles and the meat that Pipo had brought and Chari was transformed into this stew.

I hope you like it tempted as we do.


  • 1.5 kg of beef shank tip or beef shank cut into cubes
  • 4 tablespoons of flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3-4 tbsp olive oil
  • 2 large onions, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce (Perrins sauce)
  • 3 tbsp brandy
  • 1 teaspoon soy sauce
  • 1 teaspoon Modena vinegar
  • 1 litre of beef stock
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 2 Bay leaves
  • 3 carrots, sliced
  • 2 medium potatoes, cut into chunks
  • a little parsley
  • Salt
  • Freshly ground black pepper


In a medium bowl put the flour, salt, pepper and meat and, with your hands, stir well to coat.
Heat a low saucepan or a large frying pan over medium heat. Add the olive oil and meat and cook for 1 or 2 minutes on each side until golden brown. Put the meat on a plate and set aside.

In the same saucepan, add a little more oil and the onions and cook for 1 minute without stopping stirring.

Add the tomato paste and continue cooking for 1 min. Add the perrins sauce, vinegar, brandy, soy sauce and meat. Move well. Now add the broth and stir again. Add the herbs: thyme, rosemary and bay leaf and cover. Bring to a boil over medium heat.

Meanwhile, chop the carrots and potatoes. After 20 minutes, add the carrots and potatoes, add the salt and stir a little. Cover and cook until the vegetables are tender (about 20 minutes). Season with salt and pepper and leave for 5 more minutes.

Depending on the type of meat you used, you will need perhaps more time for it to get tender, but if you have used the same as me, it is done very quickly.

When it is ready, add some chopped parsley and serve.

Tips and Tricks

  • It's also very tasty with chicken
  • Difficulty: easy
  • Preparation time: 1 hour
  • Servings: 8

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