A Delicious beef stew made from shin. The high collagen content of this cut makes a rich and brothy stew when cooked in a slow cooker or slow oven.
Check if we have any Ellis Creek Farm Beef Shin available here.
Beef shin stew
A delicious beef stew,
Equipment
- Slow Cooker – or
- Casserole dish or oven-proof saucepan
Ingredients
- 1 Tbsp Olive oil
- 1 Onion - red onion will give more flavour
- 1 Leek - finely sliced
- 2 cloves Garlic - chopped or minced
- handful mushrooms
- 3 Carrots - chopped in 1-2cm pieces
- 3 sticks Celery - chop the stalks 1 cm, and roughly chop up the leaves for added flavour
- 2 Bay leaves
- 2-3 sprigs Fresh rosemary
- 1 kg shin of beef with bone removed
- 1 Tbsp flour
- Salt and Pepper
- 1 tin tomatoes - cherry tomatoes work really well
- 500 ml Red wine
Instructions
- If using oven, pre-heat to 180°C, else turn on slow cooker to high
- Use a heavy bottomed pan to sauté the onion and leek stem in olive oil until softened.
- Add garlic and mushrooms and sauté for 2-3 minutes
- Add carrots, celery and the leek leaves and continue cooking for 3-4 minutes
- Cut the meat into 4cm pieces and sprinkle with seasoned flour.
- Add meat to the mixture and mix well, then add 1-2 cans of tomatoes, the wine, and herbs and bring to the boil
- Transfer to the slow cooker or casserole dish if using them, or cover pan with aluminium foil, and place in oven
- Cook for 4-5 hours until the meat easily breaks up.
- Season to taste. Remove rosemary sticks and bay leaves.