Beef Shin and Carrot Stew Recipe

Name: Beef Shin and Carrot Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 beef shins (10 to 12 ounces each); Coarse salt and freshly ground pepper; All-purpose flour, for dredging; 3 sprigs fresh parsley; 3 sprigs fresh thyme; 7 whole allspice; 10 whole black peppercorns; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 4 leeks, white and pale-green parts only, coarsely chopped and rinsed well; 3 celery stalks, cut into 1/2-inch cubes; 4 garlic cloves, crushed; 1 can (14.9 ounces) stout, such as Guinness; 1 1/2 cups homemade or low-sodium store-bought beef stock; 1 strip (2 inches long) orange zest; 1 1/2 pounds small boiling potatoes, peeled, if desired; 1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1 1/2-inch pieces); Coarsely chopped fresh curly-leaf parsley, for garnish

Servings: persons

6 beef shins (10 to 12 ounces each)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 sprigs fresh parsley
3 sprigs fresh thyme
7 whole allspice
10 whole black peppercorns
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, coarsely chopped and rinsed well
3 celery stalks, cut into 1/2-inch cubes
4 garlic cloves, crushed
1 can (14.9 ounces) stout, such as Guinness
1 1/2 cups homemade or low-sodium store-bought beef stock
1 strip (2 inches long) orange zest
1 1/2 pounds small boiling potatoes, peeled, if desired
1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1 1/2-inch pieces)
Coarsely chopped fresh curly-leaf parsley, for garnish

1
Preheat the oven to 375F.
2
Generously season the beef with salt and pepper.
3
Dredge the beef in the flour; shake off excess.
4
Wrap the parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
5
Heat 3 tablespoons of the oil in a Dutch oven or large ovenproof saucepan over medium-high heat.
6
Working in batches, brown the beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed.
7
Transfer the beef to a bowl.
8
Add 1 tablespoon oil to the fat in the pot.
9
Stir in the leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes.
10
Add the stout; cook, scraping up the browned bits from the bottom of the pot.
11
Return the beef to the pot.
12
Add the stock, bouquet garni, zest, and enough water to cover.
13
Season with salt and pepper.
14
Bring to a boil over medium-high heat.
15
Cover the pot; transfer it to the oven.
16
Braise the beef 2 hours.
17
Add the potatoes and carrots.
18
Cover the pot; braise 1 hour more.
19
Discard the bouquet garni.
20
Garnish the stew with parsley.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 beef shins (10 to 12 ounces each), Coarse salt and freshly ground pepper, All-purpose flour, for dredging, 3 sprigs fresh parsley, and more.

Yes, Beef Shin and Carrot Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Shin and Carrot Stew

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