Ingredients

2tbsp olive oil

5 sticks celery

1 white onion

250g mushrooms

4 thick slices of beef shin

1 tbsp harissa

1 tin chopped tomatoes

1 tsp boullion powder

1 cup pearled spelt

Salt and pepper 

1. Preheat the oven to 120C. 
2. Heat 1tbsp olive oil in a casserole dish over high heat. Add the meat, browning it off on all sides (to develop the flavour). Remove and keep on a plate nearby for later. 
3. Slice up the onions, celery and mushrooms. Heat 1tbsp olive oil in the same pan and add in the veg, plus some salt and pepper. Give it all a stir and put the lid on over medium heat for 8 minutes, so the veg can sweat. 
4. Once the veg is soft, stir in the harissa. Then add in the tomatoes, boullion powder and spelt. Put the meat, and any juices, back in the pan and top up with enough boiling water so that the meat is nearly covered. 
5. Once the liquid is bubbling, put the lid on and transfer to the oven to cook for a few hours (I'd say at least 3). At this low temperature, timing is very forgiving and the longer it is left in, the softer the meat becomes. 
6. Serve up the stew with a side of greenery like cabbage, and a grating of parmesan if you like.