There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe – I scarcely bother to sear the meat – that feeds a huge tableful of people cosily. And – always music to my ears – it is at its best if cooked ahead, cooled and then refrigerated before being reheated.
A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin.
Photo by Lis Parsons.
Recipe posted by Nigella