Simple Beef Shin and Ale Stew

This Simple Beef and Ale Stew cooks slowly over a few hours with minimal effort, until the Beef Shin falls apart. The perfect dinner for a lazy winter weekend.

I have always been a bit scared of using ‘different’ cuts of beef, typically sticking to simple steaks and roasting joints when I’m cooking beef at home. But I’m trying to eat meat more sensibly and sustainably, which means branching out and trying to cook with different cuts.

The first time I made this stew was also my first time cooking with beef shin. I was worried about the fact that it’s a very muscly cut that it would be tough and full of gristle, but I was very pleasantly surprised. Cooking the shin low and slow means the tissues break down to create a delicious soft and gelatinous meat sauce filled with flavour.

This delicious stew is made with beautiful sweet Chanteray carrots, but if you can’t get your hands on any then regular carrots will work well – just don’t cut them too small or they will disappear into the sauce. About 1-2 inch chunks would be perfect.

I love it served with creamy mashed potato and steamed broccolli, but you could serve over rice or with a fresh crusty loaf of bread. I hope you enjoy this recipe – please leave a comment if you make it!

Simple Beef Shin and Ale Stew

This Simple Beef and Ale Stew cooks slowly over a few hours with minimal effort, until the Beef Shin falls apart. The perfect dinner for a lazy winter weekend.

Course Main Course
Cuisine British
Keyword beef, beef shin, beef stew, one pot, stew
Servings 4 servings
Author Carrie Carvalho

Ingredients

  • 400 gram Diced beef shin
  • 1 onion, diced
  • 400 gram chantenay carrots, topped trimmed or regular carrots cut into large chunks
  • 500 ml Amber or Pale Ale
  • 400 ml beef stock made from one stock cube
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tbsp groundnut or vegetable oil

Instructions

  1. Preheat your oven to 160ยฐc/gas 3/320 Fahrenheit

  2. In a casserole dish or dutch oven with a lid, heat your oil over a medium to high heat. Season the beef with salt and pepper and brown the meat – you may need to do so in batches – then set aside.

  3. Add the diced onion and fry until it begins to soften, then add the carrots and herbs and stir together and cook for a few minutes.

  4. Add the beef back in and pour over the ale. Allow to simmer for about 10 minutes.

  5. Stir in the stock and the tomato paste, mix well then put the lid on and place in the pre-heated oven.

  6. Cook for 3 hours, checking every hour or so and giving it a good stir.

  7. After 3 hours the meat will be beautiful and soft and will have thickened the sauce. Remove the bay and thyme sprigs and serve with mashed potato and steamed broccoli.

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