Jayina’s Beef Shin Stew
This slow-cooked beef shin stew recipe is rich and flavourful, perfect comfort food for a hearty weekend dinner.
- 1 kg of beef shin*
- 1 yellow onion, finely chopped*
- 2 garlic cloves, thinly sliced*
- 1 bulb of garlic, peeled whole*
- 5 shallots, peeled whole
- 2 carrots, cut into large chunks*
- 6 baby potatoes, whole and skin on*
- 2 tablespoons of tomato paste
- 2 tablespoons of organic extra virgin coconut oil
- 1 tablespoon of unsalted butter*
- 1 tablespoon of sugar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 bay leaf
- 3 cups of homemade chicken or beef stock
- 3 sprigs of fresh thyme
- 1 stalk of fresh rosemary*
- Pink Himalayan salt and Black pepper to taste*
- Season the beef shin generously with salt and pepper. Sear in a screaming hot cast iron pot with coconut oil and butter till browned on all sides, approximately 3-4 minutes on each side.
- Remove the shin from the pot and set aside. In the same pot, sauté onions, whole garlic, carrots, baby potatoes and shallots till onions are translucent. Add in sliced garlic and continue to sauté for another 30 seconds or so.
- Add in tomato paste, Dijon mustard, Worcestershire sauce, sugar, homemade stock and bring to a simmer.
- Add the beef shin back into the pot, then add bay leaf, thyme and rosemary.
- Turn the heat down to the lowest, cover with a lid and allow it to stew for 5 hours till beef is tender and gently falling apart. Ensure that the water level is covering ¾ of the beef at all times. Add more stock or water if needed.
- Once done, gently remove beef from the pot with tongs and bring the liquid to a boil to reduce liquid to a thick consistency. Add beef back to pot when ready to serve.
- Season with salt and pepper to taste, and serve with a nice, crusty sourdough bread and roasted bone marrow on the side. You may choose to have it with mashed potatoes or pasta as well.
* Items are available at ZAC Butchery.
A mompreneur who dedicates her time to experimenting new halal meals and creative baby/toddler food options in her own kitchen. She also conducts the occasional baby food and nutrition workshops for mothers who are looking for fuss-free, healthy and honest food alternatives for their little ones.