Beef shin stew with Parmesan dumplings
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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.
- 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
- 125 g butter
- 250 g flour
- 1 teaspoon baking powder
- 1/2 cup Parmesan grated
- 100 ml milk
- 1/2 teaspoon salt
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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.
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Remove the shin from the pot and set aside.
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In the same pot, fry the onion, celery and carrots until soft and fragrant.
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Add garlic and fry for another 30 seconds.
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Pour in the chopped tomatoes, tomato paste, sugar, wine and soy sauce and allow to come up to a simmer.
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Add the beef back into the pot and pour in the beef stock, add the bay leaf and thyme.
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Turn the heat down and cover with a lid. Allow to simmer for 2 hours until the beef is soft.
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Add the mushrooms and allow to cook for 10 minutes uncovered then adjust the seasoning to taste.
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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.
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With the motor running, pour in the milk slowly until the mixture comes together in a ball.
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Remove and form dumplings, just slightly smaller than golf balls.
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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.)
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When the dumplings are cooked through, remove the lid and serve immediately.
Chicken, mushroom and tomato stew with Parmesan mashÂ
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Mary, of course. I’d say around 160°c should be safe.
Can you bake this in the oven instead of simmering it on top of the stove and at what temperature/
I can’t believe that I only love the dumplings in stews as well as soups, my Mom used to make extra only so the others would actually be able to have some. I, like you have grown to appreciate stews and soups, with or without the dumplings, although always so much more delish with them. Thanks for this and for taking me back to my childhood with an old South African Ma while living in Canada.
Nerina, I’m glad I’m not alone! 🙂
This looks amazing! I must try this at home. I always see this cut of meat at the farmers market and never know what to do with it. Now I do! Cheers! Liza http://www.thebluebirdpatch.com
You must! And please let me know what you think.
Sandy, the tomato tins I use are around 400g in weight and approximately 300-400ml in liquid measurement.
Hi Alida..
Your recipe looks amazing and I can’t wait to make it. I was wondering however, how much is in 2 tins of beef stock. I don’t beleive the tomato tins are available here.
Thanks for your lovely comment Gloria. I hope you love this stew and let me know what you thought of it once you have tried it!
Alida,
I’m thrilled to find your blog! This stew looks incredible — can’t wait to make it. I’m a total novice, but I love to cook and this recipe is right up my alley as far as taste and level of cooking. Thank you for sharing it!
Hallo Alida,
Dit klink heerlik!
Kan ek die parmesan kaas met cheddar kaas vervang?
En die rooiwyn met gewone stock of sal dit die smaak beinvloed.
Ek het ‘n 2 jarige seuntjie en is altyd bang om met wyn te kook.
Annette, jy kan altyd die wyn vervang maar ek moet se, ek kook graag met wyn omdat die alkohol weg kook en die heerlike smaak na laat en my twee eet altyd hul vingers af. En ja, jy kan die parmesan vervang maar cheddar gaan nie heeltemal dieselfde, ryk smaak gee nie.
Ek was altyd ook onder die indruk dat die alkohol wegkook, maar het intussen geleer dat dit net gedeeltelik weg kook, en ook net met goed soos stews wat baie lank kook (3 ure). Maar as mens kyk na die hoeveelheid wyn wat mens gebruik, teenoor die hoeveelheid van die res van die kos, en die porsies wat kinders eet dan kry hulle baie min alkohol in, en so ‘n klein hoeveelheid behoort nie skadelik te wees nie.
Dis interessant, ek het dit nie geweet nie. Maar ek stem, ek dink die hoeveelheid wat hulle (en selfs ons) in kry is bitter min.
This looks delicious! Beef stew is a big hit in my house, and we’re always looking for new versions – I love the addition of the dumplings.
My guess is that beef shin is a less expensive cut, since it’s sort of unusual (at least in my area) – would you say that’s the case? That of course, is one of the best features of stew, it works well with less expensive meat!
AMy, beef shin is definitely one of the cheaper cuts. And SO versatile!
what can I use instead of beef shin?
ANy stewing beef will do fine for this.