I made this Tuscan beef stew on Saturday for an easy Monday night supper that delivers the right amount of comfort factor after my daughter's 2 hours on the hockey pitch.

The recipe from delicious magazine, is one that just requires you to throw everything into the pot and then cook for 4 hours. Don't be tempted to skimp on the cooking time if you're using beef shin as the recipe suggests. The long cooking time at a low temperature is essential for a cut like this due to the high volume of connective tissue in the meat. Cook it too quickly and the meat will be tough and chewy, but slow cooking at 150 degrees will tenderise the meat so that it becomes meltingly tender.

With this evening's meal needing only to be reheated, this left plenty of time to make polenta to serve on the side to help soak up the juices.