Post updated 29 November 2018
For this stew I have used the shin cut (in lebanese mawzet). But you can use any cuts of beef that require a slow cooking method. Fat is a must; bones are a plus..! Full recipe on the website soon.
Check the full recipe at the end of the blog post.
A bouquet garnis is a must
Shallots, onions, leeks, carrots are all in for the ride