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
Directions
Prep beef: Season beef shin pieces with salt and pepper, then lightly dust with flour.
Brown beef: In a heavy pot or Dutch oven, heat oil over medium-high and brown beef on all sides. Remove and set aside.
Sauté aromatics: In the same pot, sauté chopped onion, garlic, and carrots until softened (5–7 minutes).
Deglaze: Add tomato paste and cook for 1 minute. Pour in red wine and scrape the pot’s bottom. Let simmer 2 minutes.
Simmer stew: Add beef back along with beef stock, bay leaf, rosemary, and thyme. Bring to a simmer.
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.
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.
_(1).png){kind=logo}
_(1).png){kind=logo}
