Steps

1. Cut 1 onion in half and slice thinly against the grain. [Pro Tip!] Cutting against the grain helps release moisture, allowing it to caramelize faster.
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2. Quarter 120g mushrooms, keeping the stems attached.
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3. Season 500g beef shin with salt and pepper to taste.
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4. Heat 1 tbsp olive oil in a frying pan and sear the beef shin.
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5. Once the meat is lightly browned all over, remove it from the pan.
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6. In the same frying pan, add the sliced onion, 15g garlic, 200cc water (for simmering and sautéing), and 1 pinch salt.
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7. Cover and simmer over medium heat for 10 minutes. [Pro Tip!] Simmering in water before sautéing helps it cook faster and caramelize quickly.
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8. Once the moisture has evaporated, remove the lid and press the onion and garlic against the sides of the pan, sautéing until caramelized. [Pro Tip!] Simmering the onion in water helps it color easily even if not finely sliced, and tenderizes the fibers, making it easier to strain.
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9. Add 200g canned tomatoes to the caramelized onions and sauté to evaporate the moisture.
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10. Once it forms a paste, return the seared beef shin and its juices to the pan, arranging them at the bottom.
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11. Add 200cc water (for stew), 350cc red wine, 2½ tsp consommé, 2 tsp honey, ¼ tsp nutmeg, and black pepper to taste.
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12. Cover and simmer over low-medium heat for 1 and a half hours. If the liquid reduces during cooking, add water to taste. [Pro Tip!] Maintain enough liquid to just cover the meat and be careful not to burn it.
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13. In a separate frying pan, heat 10g butter (for sautéing mushrooms) and sauté the sliced mushrooms until tender.
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14. Once stewing is complete, remove the beef shin from the pot.
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15. Strain the remaining vegetable sauce through a fine-mesh sieve into another pot. [Pro Tip!] This extra step creates a smooth sauce, resulting in an authentic beef stew.
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16. Return the beef shin and sautéed mushrooms to the pot with the strained sauce.
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17. Finally, add 10g butter (for finishing) and melt it while warming. [Pro Tip!] Adding butter at the end enhances the aroma.
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18. Taste and adjust with water to taste if it's too salty. [Pro Tip!] For stews, you can adjust the flavor by adding water if it's too strong, or simmering to reduce if it's too bland.
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19. Optionally, add 1 tsp honey (optional) to adjust the sweetness, then it's done.
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