Best Quality Shin of Beef 1kg Grass Fed – Serve with a Mushroom Stew – Simply Outstanding plate of Food – Delicious

Best Quality Shin of Beef 1kg Grass Fed-Simply Outstanding – Great Flavour and the Shin was beautifully tender.

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Best Quality Shin of Beef 1kg Grass Fed
Best Quality Shin of Beef 1kg Grass Fed

Slow-cooked Shin of Beef with Chianti – Best Quality Shin of Beef 1kg Grass Fed

Italian cuisine never goes out of fashion. This recipe for Tuscan slow-cooked shin of beef with chianti is a brilliant example of how to do things simply but perfectly. This is a great one to make when you need to feed a crowd. Best Quality Shin of Beef 1kg Grass Fed


  • beef shin 600g, off the bone
  • olive oil
  • onions 2 large, finely chopped
  • celery 3 sticks, finely chopped
  • carrot 1, finely diced
  • garlic 6 fat cloves, finely chopped
  • chianti or robust red wine 750ml
  • tomato purée 4 tbsp
  • bay leaves 4
  • beef stock 150ml
  • cooked fresh pappardelle or potatoes to serve


  • STEP 1 Heat the oven to 180C/fan 160C/gas 4. Season the meat, then brown all over in a large casserole with a little olive oil. Take out then cook the onions, celery, carrot and garlic until softened, adding a little more oil if you need to. Pour in the wine, bubble up, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.
  • STEP 2 Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.

Slow-cooked beef shin in ale – Best Quality Shin of Beef 1kg Grass Fed


  • 2 tbsp extra-virgin olive oil
  • 2kg British beef shin, bone in (see Know-how)
  • 750ml best bitter beer (we used Black Sheep, widely available)
  • 250ml fresh vegetable stock or chicken stock
  • 200g shallots, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 2 parsnips, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 bay leaf
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig, plus extra leaves to garnish
  • 1 fresh marjoram sprig (optional)
  • Cornflour (optional)


  1. Heat the oven to 160°C/140°C fan/ gas 3. Put the oil in a large flameproof casserole with a tight-fitting lid over a medium heat. Season and add the beef. Brown on all sides, then add the beer and enough stock to reach three-quarters of the way up the sides of the casserole dish.
  2. Bring to the boil, then add the shallots, celery, parsnips and carrots along with the bay leaf, rosemary, thyme and marjoram (if using). Season with salt and pepper.
  3. Cover with the lid and bake for 4-5 hours (see tip). When it’s ready, the meat will be tender and falling from the bone (check it after 3 hours to see how it’s getting along). Remove the herb sprigs and scatter with fresh thyme leaves to serve. The cooking liquid will be quite thin – to thicken it, remove the beef and rest on a plate, then rapidly boil the liquid on the hob for a few minutes, or stir through a little cornflour dissolved in some of the liquid. Be careful not to break up the veg.

Beef – N&C Produce (

Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew. Best Quality Shin of Beef 1kg Grass Fed

 beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables. Best Quality Shin of Beef 1kg Grass Fed

Beef shin stew was a firm family favourite when I was growing up. My nan used to make the best beef stew, using shin of beef. She would use beef dripping to brown the beef first, and while you can use vegetable oil instead, the dripping does add a layer of depth and melt-in-the-mouth flavour to the stew, so if you can, try and get hold of some (it will last ages in the fridge, and makes amazing chips and roasties too).

This is a very simple and straightforward stew. Most chef recipes involve a lot of ingredients, Taff, red wine and vinegars, when it comes to stews, but I don’t remember any of that when I was a kid. Our grandparents generation tended to be more traditional with less fuss, and this stew is no different, it is back to basics cooking. It doesn’t even use a stock, as the shin creates a thick enough liquor without it. You’ll be left with a traditional beef shin stew, that is easy to cook, evokes nostalgia in your taste buds, is filling and is truly melt in the mouth. Best Quality Shin of Beef 1kg Grass Fed

Shin of Beef and Mushroom Stew

Stew 1

Shin of Beef and Mushroom Stew

Chris Otim – Master Chef
Chris Otim's Beef Stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables.
Prep Time 45 mins
Cook Time 2 hrs 15 mins
5 Mins 15 mins
Total Time 3 hrs 10 mins
Course Main Course
Cuisine French
Servings 8 People
Calories 170 kcal


  • Large Casserole Pan
  • Chopping Board
  • Knife


  • 2 kg Shin of Beef Use Good Quality
  • 50 g Plain Flour Any Quality
  • 5 g Salt n Pepper Standard
  • 30 g Vegetable Oil Standard
  • 150 g Shallots 1" Diced
  • 6 Sticks Celery Rough Cut
  • 50 g Porcini Mushrooms Use Whole as Small
  • 600 ml Red Wine Standard
  • 300 ml Beef Stock Make Good Quality
  • 3 Sprigs Thyme Garden Quality
  • 500 g Button Mushrooms Use Small – Not Cut
  • 25 g Red Currant Jelly Use Good Quality
  • 200 g Mashed Potato Follow Spec


  • Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.
  • Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides – you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it.
  • Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until a little softened.
  • Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and then chop the mushrooms into smaller pieces.
  • Add the meat back into the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock, soaked mushrooms and their soaking liquid along with the thyme.
  • Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same length of time.
  • Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with your chosen sides.



Shin of Beed and Mushroom Stew Recipe Tips
This can be cooked the day before, chilled in the fridge and then reheated.
To freeze, cool completely then freeze for up to three months. Defrost in the fridge overnight and reheat thoroughly. Shin of beef has a nice marbling of fat so will be mouth-wateringly tender, but any sewing steak or cuts will work well too. To thicken the sauce further, mix one tablespoon of plain flour with 2-3 tablespoons of cold water to make a thin paste, and add gradually to the boiling sauce until thickened to your liking.
Keyword beef, casserole, shin of beef, stew, winter

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