Ingredients
6 tbsp vegetable oil 
6 tbsp plain flour 
1½ tsp salt 
½ tsp ground black pepper 
1kg beef shin, cut into 2cm chunks 
200g small onions, peeled and cut in half (or quarters if they are very big) 
3 tbsp tomato purée 
3 garlic cloves, grated 
3 sprigs of thyme 
2 bay leaves 
250g cooking chorizo, skin removed and cut into 1cm chunks 
250ml ale 
750ml beef stock 
2 tbsp sugar 
1 tsp sweet smoked paprika 
2 tbsp chopped fresh parsley

Method
Preheat the oven to 160c. 

Heat 2 tbsps of the oil in an ovenproof casserole dish over high heat. Mix the flour, 1 tsp of salt, black pepper together and then dust the beef in the flour mix and shake off any excess. When the oil is hot, add a batch of beef and fry until well browned. If the pan gets too hot while you are doing this just remove for a min or so until it stops smoking. 

Remove the beef, set it aside and put another batch in to sear, adding more oil if needed.  Brown the remaining beef, then remove it and set it aside with the rest.  

Add the remaining 2 tablespoons of vegetable oil to the casserole over medium-high heat, add the onions and  ½ teaspoon of salt and fry until golden, then add the tomato purée, garlic, thyme and bay leaves and cook for a further 3 minutes. Add the chorizo and cook for a further 3 minutes. Add the ale and sugar to the pan and bring to a simmer, scraping the bottom of the dish with a wooden spoon to maximise flavour. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over medium-high heat for 15 minutes to reduce the liquid then return the beef to the pan. Stir well, cover and place in the oven for 2 hours.  

Remove the casserole from the oven and remove the thyme and bay leaves from the dish then gently stir in the chopped parsley.   

An adaptation of a recipe from Marcus Wareing New Classics