Recipe Method

1. Preheat your oven to 150°C.
2. In a large, oven-safe pot, heat the olive oil over medium heat.
3. Add the beef shin pieces and cook until browned on all sides, about 5 minutes.
4. Remove the beef from the pot and set aside.
5. Add the chopped onion, carrots, and celery to the pot and cook for 5-7 minutes until softened.
6. Add the minced garlic to the pot and cook for an additional minute until fragrant.
7. Sprinkle the flour over the vegetables and stir to combine.
8. Add the tomato paste, canned chopped tomatoes, red wine, and beef stock to the pot, stirring to combine.
9. Add the browned beef back to the pot and stir to coat with the sauce.
10. Add the fresh rosemary and bay leaves to the pot.
11. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
12. Cook the stew in the oven for 2 hours, then add the diced sweet potato/potato and carrot chunks, then cook for a further hour (approximately 3 hours in total) until the beef and vegetables are tender and the sauce has thickened.
13. Remove the pot from the oven and let it cool for a few minutes.
14. Skim off any excess fat from the surface of the stew.
15. Season the stew with salt and pepper to taste.
16. Serve hot, garnished with fresh rosemary if desired.