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.
Servings: 4 servings
- 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
Preheat your oven to 160°c/gas 3/320 Fahrenheit
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.
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.
Add the beef back in and pour over the ale. Allow to simmer for about 10 minutes.
Stir in the stock and the tomato paste, mix well then put the lid on and place in the pre-heated oven.
Cook for 3 hours, checking every hour or so and giving it a good stir.
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.
Calories: 294kcal | Carbohydrates: 19g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 402mg | Potassium: 933mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13912IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 4mg