This slow-cooked beef shin stew is rich and flavourful. It is the perfect comfort food recipe served with fluffy Parmesan dumplings.
When I was little, I despised stew. I actually didn’t like my food touching each other at all and so a stew was pretty much a disaster for me. The only time I would eat it was when my mom would make light and fluffy dumplings, steamed on top of the stew. And then, I’d still pretty much only eat the dumplings. To this day, I just adore a good dumpling and thankfully I’ve grown to adore stew too.
This stew is made with beef shin and lots of red wine which results in a rich, deep stew. Perfect for Winter. To make things a little easier, I often make the stew the day before I need to serve it then simply heat it up and add the dumplings before serving. To accompany the stew you could make some smooth, buttery mash or steamed rice but I served it as is with garlicky green beans on the side.
Beef shin stew with Parmesan dumplings
for the stew
- 1 kg beef shin
- 1 onions finely chopped
- 1 celery stick finely chopped
- 2 carrots peeled and chopped
- 2 garlic cloves thinly sliced
- 1 x400g tin chopped tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 250 ml red wine
- 2 tins use the tomato tin beef stock
- 1 bay leaf
- 5 sprigs fresh thyme
- 250 g portabellini mushrooms halved
- salt & pepper to taste
for the Parmesan dumplings
- 125 g butter
- 250 g flour
- 1 teaspoon baking powder
- 1/2 cup Parmesan grated
- 100 ml milk
- 1/2 teaspoon salt
- To make the stew, season the beef shin with salt and pepper and sear in a heavy-based pot in a splash of oil until browned on both sides.
- Remove the shin from the pot and set aside.
- In the same pot, fry the onion, celery and carrots until soft and fragrant.
- Add garlic and fry for another 30 seconds.
- Pour in the chopped tomatoes, tomato paste, sugar, wine and soy sauce and allow to come up to a simmer.
- Add the beef back into the pot and pour in the beef stock, add the bay leaf and thyme.
- Turn the heat down and cover with a lid. Allow to simmer for 2 hours until the beef is soft.
- Add the mushrooms and allow to cook for 10 minutes uncovered then adjust the seasoning to taste.
- To make the dumplings, place the butter, flour, baking powder, salt and Parmesan in the bowl of a food processor. Pulse until the mixture resembles rough breadcrumbs.
- With the motor running, pour in the milk slowly until the mixture comes together in a ball.
- Remove and form dumplings, just slightly smaller than golf balls.
- Place the dumplings on top of the stew and cover with the lid. Allow to steam for 10 minutes. (Make sure the stew is simmering gently otherwise the dumplings will fall apart.)
- When the dumplings are cooked through, remove the lid and serve immediately.