I've just had beef shin for dinner. Trim of the fat and dice a bit. Brown in a pan or casserole. I use huge amounts of root vegetables : leek, garlic, swede, parsnip and carrot. Fill the casserole.
Into the casserole with the beef with salt, pepper, brandy and I have parsley, bay and thyme so that's what I used. I also keep the rind from my Christmas ham so smash a bit off that and pop it in. Veges over. Sprinkle a spoon of flour (I use gluten free) over and stir through. Cover with water.
Either bring to the boil and into a 150 degree oven or into a 200 degree oven for 10 minutes and then 150 degrees - for about three hours. With all those veges, I remove some and some of the liquid and whizz in a processor then tip it back in for a sweet thickening.
Serve with plain potatoes and a green vegetable. Dinner was lush. Even miss12 complimented me. Dumplings have their fans.
Other flavourings can be dry mustard (only a little), a strip of orange rind or a small tomato chopped, mushrooms, wine, stout (Guinness or the like), an anchovy (just one chopped small so it melts).
Stews keep well and flavour develops so make tonight, tomorrow morning or after lunch.