Cover the stewing beef with the flour and 1/4 teaspoon each of salt and pepper in a bowl.
Fry the coated beef in vegetable oil in a large pan on a medium-high heat until browned.
Peel the sweet potato and cut into roughly 3cm cubes.
Place the sweet potato cubes, beef and onions in an oven dish.
Mix beef broth with cinnamon and pour over the beef in the oven dish.
Add a lid to the oven dish and cook on a low temperature (160°C/140°C fan/gas 3) for 7 to 9 hours, or until the beef is tender.
Taste and adjust seasonings with salt and pepper, as needed.
Add peas or green beans during the last 15 to 20 minutes.
If you need to thicken the stew, combine the flour and water and stir to make a smooth paste.
Add to the stew and turn to high. Cook for about 10 minutes longer, or until thickened.
Add 2 sliced carrots to the stew mixture along with the cubed sweet potatoes.
Add 2 ribs of celery, sliced.
Replace the peas or green beans with frozen mixed vegetables
Add the Shin of beef to a casserole dish with the herbs, beer and some stock (beef or whatever you have to hand)
Put on the lid and slow cook it for at least 4 hours at 140c
Fry and add the onions and garlic and cook for another 45 mins.
Keep an eye on it every now and then, topping it up with water or thickening with flour as needed
Preheat the oven to Gas mark 4-5, 180-190°C.
In a small bowl, mix together the mustard and parsley.
Place the joint on a chopping board, make several slits over the surface of the joint and season.
Rub with the mustard and herb mixture over the surface of the joint and inside the slits.
Wrap the bacon rashers around the joint.
Place the joint on a metal rack in a large roasting tin and open roast for the preferred time.
Bast occasionally with any rich beefy juices.
Leave the joint to rest for 10-15 minutes.
Place the steaks in a non-metallic dish. Mix together the marinade ingredients and pour over the steaks.
Cover and marinate for 10 minutes
Heat the oil in a large non-stick frying pan and cook the steaks according to you preference.
Arrange the steaks on a small bed of rocket leaves and serve with pea mash.
Tip: If preferred cook o a prepared, barbecue.
Heat 25g of the butter in a large frying pan over a medium heat.
Add the chopped shallots and garlic and fry for 2-3 minutes, or until softened but not coloured.
Add the mushrooms and red wine and bring to the boil.
Boil for 3-4 minutes, or until the volume of liquid has reduced by half.
Add the stock, return the mixture to a simmer and simmer for 8-10 minutes,
or until the volume of liquid has reduced by half again and slightly thickened.
Meanwhile, heat half of the vegetable oil and another 25g of the butter in a large
frying pan over a high heat. Add the potatoes, lightly crushed garlic and thyme.
Fry, stirring occasionally, until the potatoes are just coloured on each side.
Pour in 100ml water, then bring the mixture to a simmer, cover the pan, and simmer
gently for 8-10 minutes, or until the potatoes are tender. Remove from the heat and season,
to taste, with salt and freshly ground black pepper.
Meanwhile, rub the steaks all over with the remaining vegetable oil and season well.
Heat a griddle pan over a high heat. When the pan is hot, add the steaks and fry for
3 minutes on each side, or until cooked to your liking. Transfer to a warm plate and
set aside to rest for 5-10 minutes.
Season the sauce, to taste, then stir through the parsley and the remaining butter.
To serve, pile the potatoes onto serving plates and place one steak alongside each portion.
Spoon over the sauce bordelaise. Serve with fresh asparagus spears