Everybody needs a failsafe, rich and warming beef casserole recipe for winter. This is mine. I always use shin, because it has such a good flavour and texture, but other cuts are fine. Red wine is essential – and to drink too. Serves 6 2-3 tbsp sunflower or groundnut oil 1.5kg shin, chuck or other stewing beef, cut into 2.5cm dice 12 shallots, peeled 1 tbsp of flour 2 tbsp good-quality red wine vinegar (such as Forum Cabernet Sauvignon) 1 bottle (75cl) full-bodied red wine 4