BEEF SHIN STEW
Beef Shin Stew
Collaborated with @kateliquorish to introduce you to a hearty, warm Chalmar Beef Shin Stew.
What you’ll love:
Comforting dish to warm your soul, ideal for those cold winter nights.
What you’ll love:
Comforting dish to warm your soul, ideal for those cold winter nights.
Persons
4
Prep Time
30 minutes
Cook Time
3 hours, 30 minutes
Total Time
4 hours
Ingredients
- What you'll need:
- 1.5 kg Chalmar Beef Shin on the Bone (1kg off the bone)
- 1 Onion (finely chopped)
- 2 sticks of Celery (finely chopped)
- 300g Baby Carrots (halved)
- 4 cloves Garlic (peeled and thinly sliced)
- 1 tin Tomatoes
- 1 Tbsp Worcester Sauce
- 1 Tbsp Beef Stock Powder
- 1 cup White Wine
- Water
- 2 sprigs Fresh Rosemary
- 3 Bay Leaves
- Salt & Pepper
- (Optional: To thicken: 1 Tbsp flour mixed with 50ml water.)
Instructions
- Method:
- Preheat the oven to 190˚C.
- Fry the beef shin (in batches) in a non-stick frying pan on high heat with 2 Tablespoons of olive oil until browned on both sides.
- Remove from the pan and set aside.
- Pour a little more olive oil into a large oven-proof pot and fry the onion, celery and carrots with a pinch of salt until soft and beginning to brown.
- Add the beef shin, garlic, tomatoes, Worcester sauce wine, beef stock, wine and enough water to cover the beef shin.
- Add the rosemary, bay leaves, and a pinch more salt and pepper.
- Place a sheet of baking paper on top of the pot and cover with a lid.
- Braise in the oven for 2 ½ - 3 hours or until the beef is soft.
- When the meat has softened, IF the sauce needs thickening, mix the flour and water with some of the stew sauce in a bowl – make sure there are no lumps.
- Gently add this back into the stew and stir gently to mix in it. Cook for a further 5 minutes on the stove top.
- Serve with mashed potatoes/couscous.
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