Beef Shin Stew In Slow Cooker

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Beef Shin Casserole in a Thyme Gravy

Beef shin is one of those cheap cuts that needs to be slow cooked to make it tender. Like most cheap cuts like this is full of flavour when cooked especially as there is a lovely marrow bone in the center which adds to the flavour.

This is a slow cooker dish but can also be done in your pressure cooker, a pot or a casserole dish in the oven.

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4 – 6

15 minutes, 8 hours cooking time

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Ingredients

4 good sized beef shin slices with the bone in.

4 carrots, peeled and cut chunky

Bunch of fresh thyme

1 large onion or 2 medium, sliced thinly

1 tin chopped tomatoes

1 beef stock pot or 2 beef stock cubes

1 tbsp coarse ground black pepper or 1 tsp ground

100ml water

2 bay leaves

75g or so plain flour – optional

2 tbsp oil

Instructions

Place the flour in a bowl or plate and dip each side of the beef shins so they are coated in the flour.

Heat the oil in a pan then fry each shin until browned each side

Place the rest of the ingredients in your slow cooker, pressure cooker, pot or casserole dish (preheat your oven to 150C if using the casserole dish)

Place the browned beef shins on top then cover and cook for…

SLOW COOKER – Low for 8 hours or high for 3 – 4

PRESSURE COOKER – Pressure 80 for 45 minutes

OVEN – 150C for 4 – 5 hours

POT – Cook on low for 4 -6 hours or high heat for 2 – 3 hours

Test to make sure the meat is nice and tender, cook for a little longer if needs be. The time will vary depending on how thick the beef shin is cut.
Remove the bay leaves and thyme when the dish is cooked.

Serve with creamy mash or baby new potatoes

Liam Boland - BiaMaith Chef

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