Braised Shin Beef Stew
A hearty and comforting beef stew made with slow-cooked shin beef and tender vegetables. Perfect for a cold winter's night.
Ingredients
- ●1 kg Beef shin
- ●4 Carrots
- ●2 Potatoes
- ●1 Onion
- ●3 cloves Garlic
- ●2 tablespoons All-purpose flour
- ●1 cup Red wine
- ●2 cups Beef broth
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the beef shin with salt and black pepper.
- 3
Heat a large Dutch oven over medium-high heat. Add a small amount of oil and sear the beef until browned on all sides.
- 4
Remove the beef from the pot and set aside.
- 5
Add the sliced onion to the pot and cook until softened.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the sliced carrots and potatoes to the pot.
- 8
Add the browned beef back to the pot, along with the red wine and beef broth.
- 9
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 10
Braise the stew for 2 1/2 hours, or until the beef is tender.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Serve the stew hot, garnished with fresh parsley if desired.