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Gallery Beef Shin and Carrot Stew Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Gallery Beef Shin and Carrot Stew

Recipe Summary Servings: 6

Beef Shin and Carrot Stew

Beef Shin and Carrot Stew

Beef Shin and Carrot Stew

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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

Directions

Preheat oven to 375 degrees. Generously season beef with salt and pepper. Dredge beef in flour; shake off excess.

Wrap parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.

Heat 3 tablespoons oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.

Add 1 tablespoon oil to fat in pot. Stir in leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add stout; cook, scraping up browned bits from bottom of pot.

Return beef to pot. Add stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover pot; transfer to oven. Braise beef 2 hours.

Add potatoes and carrots. Cover pot; braise 1 hour more. Discard the bouquet garni. Garnish stew with parsley.

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All Reviews for Beef Shin and Carrot Stew

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Shin and Carrot Stew

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest