Slow-Cooked Beef Shin Stew (Tender & Hearty)

Beef shin is a tough cut, but when slow-cooked, it turns meltingly tender and full of deep beefy flavor. This hearty stew with vegetables and a rich red wine gravy is perfect for chilly nights or cozy weekends.

Ingredients

• 2 lbs (900g) beef shin, bone-in or boneless, cut into chunks
• 2 tbsp flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 tbsp tomato paste
• 1 cup red wine (optional, or use extra stock)
• 2½ cups beef stock
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme

Directions

1. Prep beef: Season beef shin pieces with salt and pepper, then lightly dust with flour.
2. Brown beef: In a heavy pot or Dutch oven, heat oil over medium-high and brown beef on all sides. Remove and set aside.
3. Sauté aromatics: In the same pot, sauté chopped onion, garlic, and carrots until softened (5–7 minutes).
4. Deglaze: Add tomato paste and cook for 1 minute. Pour in red wine and scrape the pot’s bottom. Let simmer 2 minutes.
5. Simmer stew: Add beef back along with beef stock, bay leaf, rosemary, and thyme. Bring to a simmer.
6. Cover and cook over low heat for 2.5–3 hours (or in the oven at 160°C / 320°F), until the beef is fork-tender.
7. Finish & serve: Check seasoning. If the sauce is thin, remove lid and simmer uncovered for 10–15 mins to reduce. Serve with mashed potatoes, polenta, or crusty bread.