This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
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Try to make this dish a day in advance, then slowly reheat in the oven. You’ll find that the flavours will really develop overnight and the dish will be richer and more mature.
Know how - Bouquet garni
To make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves. Remove from the pan at the end of cooking and discard.
Beef shin is a great cut for slow-cooking. It’s good value and the ripples of fat running through it ensure that it doesn’t dry out. You could also use wild boar, which gives a really special flavour.
Tip - peeling onions
To peel shallots or pearl onions quickly, place in a bowl and pour over boiling water. Leave for a few minutes, then drain and the skins will slip off.