|45.00 ml||fresh chillies — 573|
|2 kg||beef — shin|
|tomatoes — chopped|
|5||garlic — cloves, crushed|
|5.00 ml||cinnamon — ground|
|rosemary — sprigs|
|1 tsp||nutmeg — ground|
|1 cup||wine — red|
Preheat the oven to 160°C.
Add the onions to a casserole dish and sauté until caramelised, remove and set aside.
Add the meat and brown, set aside.
Add the rest of the ingredients and simmer for about 10 minutes.
Add the meat and the onions and season to taste.
Cover and place in the oven for at least 2 hours.
Add more liquid if the stew gets too dry but be careful not to turn your stew into soup.
Remember, the longer you cook it the nicer it tastes.
Enjoy with creamy mash and greens.