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Beef Shin and Ale Stew
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5 from 2 votes

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.
Prep Time10 mins
Cook Time3 hrs 30 mins
Course: Main Course
Cuisine: British
Keyword: beef, beef shin, beef stew, one pot, stew
Servings: 4 servings
Calories: 294kcal
Author: Carrie Carvalho


  • Oven safe Casserole Dish or Dutch Oven with a Lid


  • 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