Hi Raine! Shin beef is one of the best stewing bits of beef you can get, so take your choice of stew recipes! - my favourite - something I can stick in the oven, or slow cooker and leave.........especially if I get things set up before I go to work - super to have your tea ready when you get home! I've got lots of ideas for you - plenty of "beef in ale/beer" ideas - but don't think you can beat Shirleys idea!
Right - here goes:
Have you got a LOT of time? if so -
Beef & aubergine curry (thanks to Slow Cooker by Sara Lewis)
(I don't like aubergines, so I would just substitue my fave veg!)
Serves 4 * for slow cooker, read casserole dish if you havent got one and oven temp - read low!
1 large onion
3 - 4garlic cloves
2 tblsp oil
1lb diced beef
1 large aubergine cut into chunks
2 tblsp red thai curry paste
1 tblsp fish sauce
400ml can coconut milk
boiled rice to serve
Preheat your slow cooker*. Finely chop onion and garlic then fry in a pan for 3 - 4 minutes until softened. Add beef and aubergine, a few pieces at a time and fry until browned. Stir in curry paste, fish sauce and coconut milk. Bring to the boil. Put into slow cooker*/ casserole dish. Cover with lids and cook on low for 8 - 9 hours/oven 4 -5 hours? - until meat is tender! Serve with rice.
Another fave is:
Burgundy beef stew & horseradish dumplings (another one from Sara Lewis)
(I use whatever red wine I have to hand!)
Serves 4 (again refer to slow cooker/casserole info above)
2 tblsp oil
750g beef, cubed
1 large onion chopped
2 -3 garlic cloves, chopped
2 tblsp plain flour
300ml burgundy red wine
300ml beef stock
1 tblsp tomato puree
2 bay leaves
150g baby carrots
250g leeks, rimmed, cleaned and sliced
salt and pepper
Horseradish dumplings:
150g SR flour
75g shredded suet
2 teasp creamed horseradish
3 tblsp chopped chives
5 - 7 tblsp water
salt and pepper
Preheat slow cooker if necessary. heat oil and fry beef a few cubes at a time till brown. Then add onion and fry, stirring for around 5 minutes.
Stir in garlic and flour and gradually add wine and stock. Add tomato puree and bay leaves, season. Bring to the boil then put into slow cooker or casserole dish. Cover with a lid and cook on low for 7 - 9 hours - or until meat is tender in the oven.
Stir well and add carrots, cook on a high heat for 45 mins.
Mix the flour, suet, horseradish, chives and seasoning in a bowl. Stir in enough water to make a soft dough. With floured hands make into 8 balls.
Stir leeks into stew then add dumplings. Replace lid and cook for another 45 mins until the dumplings are light and fluffy.
Remember to remove bay leaves before serving!
PS These dumplings are the best Ive ever tasted!!
Enjoy! Bernie aka DDL
