A warm and meaty stew is the perfect way to kick off the winter season. When cooked just right the beef shin becomes melt in the mouth tender in the herby wine stock. This recipe for slow cooked beef shin and red wine stew oozes with flavour and is sure to take the chill off for a cosy, crowd pleasing weekend meal.
Slow cooked beef stew with red wine
- Dust the shin of beef in the seasoned flour and shake off any excess.
- Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in sections and scoop out onto a plate. Add a bit more oil if you need to.
- Cook the onions and garlic with a splash more olive oil in a large, lidded casserole dish for 10-15 mins, or until the onions are soft and see through.
- Stir in the tomato puree, rosemary, and thyme, and cook for 1 minute. Pour in the red wine, bring to a simmer, and then add the beef. Add the stock and stir.
- Cover and simmer on a low heat (or put in a 150C/fan 130C/ gas 2 oven) for 2-3 hours or until the beef is nicely tender, checking after 2 hours.
- Season, then stir through the parsley, additional rosemary, and thyme, and serve with creamy mash.
- 1kg of beef shin, cut into chunks and any excess fat trimmed
- 4 tbsp of plain flour, seasoning added
- A splash of olive oil for frying
- 2 large, diced onions
- 1 crushed clove garlic
- 1 tbsp of tomato puree
- A few sprigs of rosemary finely chopped, plus extra for serving
- A few sprigs of thyme finely chopped, plus extra for serving
- 375ml of red wine
- 300ml of beef stock
- ½ a small bunch of finely chopped flat-leaf parsley
- Mashed potato for serving
What to serve with slow cooked beef stew and red wine
In this recipe we’ve opted for a delicious creamy mashed potato to make the slow cooked shin of beef extra hearty. However, this stew is also very tasty with:
- A crunchy French baguette
- Roasted vegetables
- Garlic roasted potatoes