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Red wine beef shin with celeriac mash


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the beef all over in 2-3 lots. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the onions, mushrooms and bacon until a little coloured, regularly stirring and scraping the bottom of the pot as you do so. 
  • Then add the garlic and briefly cook, before adding the flour. Cook for another few minutes, continually stirring. 
  • Pour in the red wine with about 3 cups stock. Stir and add the tomato paste, bay leaves, thyme, parsley and seasonings. Mix and bring to the boil. Then return the beef, stir and gently simmer for about 1¼ hours until the meat is tender, adding a little more stock if needed. 
  • When almost ready, cook the celeriac in a large pot of lightly salted, boiling water until tender. Drain well and briefly return to the heat in the pot to dry. Then remove from the heat and mash with the milk, cream and butter. Add the spring onions and seasonings and whisk until fairly smooth. 
  • Serve the stew on a good bed of mash.


  • olive oil
  • 1½ kg cubed beef shin
  • 12-18 baby pickling onions, peeled
  • 12-18 firm baby button mushrooms
  • 1 x 3 cm piece of bacon, cut into lardons
  • 2 garlic cloves, crushed
  • 2 heaped tbsp plain flour
  • ½ bottle red wine
  • 3+ cups salt-reduced beef stock
  • 1 heaped tbsp tomato paste
  • 3 bay leaves
  • 2 fresh thyme sprigs
  • 2 heaped tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 2-3 heads celeriac, peeled & cubed
  • a splash of hot milk
  • a splash of cream
  • a dollop of butter (optional)
  • 3 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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