Beef shin stew with Parmesan dumplings

Beef shin stew with Parmesan dumplings

This slow-cooked beef shin (beef shank) stew is rich and flavorful. It is the perfect comfort food recipe served with fluffy Parmesan dumplings.
Course Dinner
Cuisine British
Keyword beef shank stew, Beef shin stew, beef stew recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6
Calories 441kcal
Author Alida Ryder


for the stew

  • 1 kg (2lbs) beef shin / beef shank sliced into 2cm slices
  • 1 onion finely chopped
  • 1 cup celery finely chopped
  • 2 carrots peeled and chopped
  • 4 garlic cloves thinly sliced
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 400 g (14oz) can chopped tomatoes
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • 2 cups beef stock
  • 1 tbsp Balsamic vinegar
  • salt & pepper to taste

for the Parmesan dumplings

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tbsp butter softened
  • 1/3 cup Parmesan grated
  • ½ cup milk


  • 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 herbs and fry for another 30 seconds.
  • Pour in the chopped tomatoes, sugar and wine and allow to come up to a simmer.
  • Add the beef back into the pot and pour in the beef stock and Balsamic vinegar.
  • Turn the heat down and cover with a lid. Allow to simmer for 2 hours until the beef is soft. Alternatively, place in an oven preheated to 160°C/320°F. Check the stew every 30-60 minutes and top up with beef stock if necessary.
  • 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 20 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.


Calories: 441kcal | Carbohydrates: 29g | Protein: 45g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 705mg | Potassium: 1239mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3716IU | Vitamin C: 12mg | Calcium: 208mg | Iron: 7mg