Sandy’s Fork Tender Slow-cooked Beef Stew
Serves 4 – 5
- 1kg beef shanks in cubes*
- Sea salt & ground black pepper*
- 1/2 tablespoon of whole peppercorns
- 1 cinnamon stick
- 2 tsp dried basil leaves herb
- 2 tsp brown sugar
- Olive oil
- 10 to 12 cloves garlic, peeled and roughly chopped*
- 2 carrots, roughly chopped*
- 2 celery, trimmed and roughly chopped
- 2 onions, peeled and roughly chopped*
- 4 potatoes, peeled and roughly chopped
- 1 tomato, chopped into quarters
- 1 bay leaf
- 1 rosemary sprig
- 4 cups beef broth
- 1 tbsp tomato paste
- 1/2 can of diced tomatoes
- 2 tablespoons balsamic vinegar / organic apple cider
- (Optional) Sour cream
- (Optional) Baguette
- Pre-heat oven to 180ºC.
- Season beef shanks generously with salt and pepper and set aside for at least 20 minutes.
- Heat a wide, deep skillet over medium high heat. Add a drizzle of oil to the pan. Pat dry beef shanks and when skillet is hot, sear meat for at least 5 minutes on each side until there is a dark brown crust.
- Once the meat are browned thoroughly, remove from the pan and place in a deep pot.
- Reduce the heat to low and gently fry garlic, carrots, onions, celery, potatoes, cinnamon, basil leaves and rosemary sprig.
- Once the root vegetables are browned slightly, transfer them into the pot with the beef.
- Add all the liquids (beef broth, tomato paste and diced tomatoes) gently into the pot. Sprinkle salt, pepper, sugar and peppercorns into the mixture. Bring to a gentle boil for a few minutes and turn off the heat.
- Cover the pot with aluminium foil and send the pot into the oven to be slow-cooked for 3 hours or until the beef are tender.
- Best served with sour cream and baguette.
* Items are available at ZAC Butchery.
Sandy is a self-proclaimed foodie, travel addict and coffee lover. She enjoys
perfecting her Shavasnah flowing on the yoga mat, cooking for her loved ones, and Netflix-ing on the couch with her life partner. When she’s not working at her desk, you can find her hanging out at cafes, daydreaming about the next meal travel destination, or online on Instagram. Her memory tends to get fuzzy nowadays, so she remembers her travelogues, milestones, snippets of her life and recipes she re-created on her blog.