Method

1. In a large pot over medium heat, add 1 tbsp of oil and sear the shin shank till browned on all sides. Remove browned beef and set aside.
2. In the same pot over medium heat, sauté the onions till slightly translucent, then add in carrots and minced garlic. Sauté for about 1 minute.
3. Return beef to pot and add in red wine, beef broth, tomato paste and bouquet garni. Bring to simmer over high heat, then turn to low heat and continue to simmer for 2 hours or till beef is tender.
4. (𝘖𝘱𝘵𝘪𝘰𝘯𝘢𝘭: 𝘚𝘬𝘪𝘱 𝘵𝘩𝘪𝘴 𝘴𝘵𝘦𝘱 𝘪𝘧 𝘯𝘰𝘵 𝘶𝘴𝘪𝘯𝘨 𝘧𝘳𝘦𝘴𝘩 𝘤𝘳𝘢𝘯𝘣𝘦𝘳𝘳𝘪𝘦𝘴 𝘢𝘯𝘥 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴.) Add the fresh cranberries and mushrooms in at the 1.5 hour mark, stir and continue to simmer for another 30 minutes or until the beef is tender.
5. Mix butter and flour into a smooth paste. Stir in the paste till stew thickens slightly. Season with salt and pepper to taste if needed.
6. Garnish with fresh cranberries, fresh thyme and parsley. Serve immediately or reheat if serving the next day. (𝘚𝘪𝘥𝘦𝘴 𝘴𝘶𝘨𝘨𝘦𝘴𝘵𝘪𝘰𝘯𝘴: Mashed potatoes, crusty bread, sautéed green beans, charred Brussel sprouts, cranberry sauce)

Recipe by Adeline Lin