Shin of Beef Stew

18 Feb 2012

Category: recipes

Beef stew is simple and cheap to make.  You can make it as fancy or as simple as your taste dictates.  This recipe uses shin of beef (a cheap, traditional cut) and a good dark bitter beer or stout.

We're using shin of beef, because the jelly in the meat makes a fantastic gravy.  You could use stewing steak instead.  Farmer Jack's beef comes from Kemphill Farm.  You can add pearl barley, more vegetables or dumplings to make it more of a one-pot meal, or use red wine instead of beer.  Try adding star anise and cinnamon for a warming depth of flavour!

You can cook this on the hob, then transfer to the oven if you prefer.  If you want to oven cook, go for 160 degrees for about 2 hours.

Shin of Beef Stew

Serves 4-6  Preparation 30 minutes, Cooking 1.5-2 hours

Ingredients

• 800g shin of beef, trimmed of any fat/sinew and cut into 2cm cubes
• 2 tbsp plain flour, seasoned with salt and pepper
• knob of butter or tbsp oil
• 2 onions, finely sliced 
• 300ml good beef stock
• 330ml beer or stout
• bay leaf, sprigs of thyme or other seasonings
• 2 carrots, peeled and cut into chunky sticks
• 2 turnips, peeled and cut into chunks
• 1 potato, peeled and cut into centimetre cubes

Method

• Heat the butter or oil in a heavy bottomed pot or casserole
• Toss the meat cubes in the seasoned flour, and fry in the butter until lightly browned.  You may need to do this in batches, removing each to a warmed plate after browning
• Gently soften the onion in the pan, but don't let it burn!
• Add the beef back to the pan, and add the liquids and the seasonings
• Bring up to the boil, stirring to incorporate any sticky flour on the bottom of the pan
• Reduce the heat to a gentle simmer, put on a lid or cover and leave for 1 hour
• After an hour, add the vegetables, stir well then replace the lid.  If you're liquid is reducing too much, then reduce the heat slightly and add a bit more beer or stock.
• After 30 minutes, check the stew - if the vegetables are cooked, then you're good to go!  Check the seasoning, adding salt and pepper as required.  If the veggies are cooked but you have a lot of liquid, lift out the meat and vegetables onto a warmed dish and then reduce the sauce by boiling - you could also thicken it with a roux or a mashed potato - then replace the meat and vegetables.