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1. Pat the beef shin dry with paper towels and season generously with salt and black pepper. Toss the pieces in plain flour until evenly coated, shaking off any excess.
500 g Diced beef shin,
3 tbsp Plain flour,
1 tsp Salt,
0.5 tsp Black pepper
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2. Heat olive oil in a large heavy-based frying pan over high heat. Sear the floured beef in batches for 2–3 minutes per side until deeply browned on all sides. Do not crowd the pan. Transfer the seared beef to the slow cooker.
2 tbsp Olive oil
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3. Reduce the heat to medium. Add the onions, garlic, carrots, and celery to the same pan and cook for 4–5 minutes, stirring, until softened and beginning to colour. Stir in the tomato paste and cook for 1 minute until it turns a deep brick-red.
2 piece Brown onion,
3 clove Garlic cloves,
3 piece Carrots,
2 piece Celery stalks,
2 tbsp Tomato paste
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4. Pour the red wine into the pan and scrape up all the browned bits from the bottom — this fond is pure flavour. Let it bubble and reduce for 2 minutes, then pour everything into the slow cooker over the beef.
150 ml Red wine
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5. Add the potatoes (cut into large chunks), beef stock, Worcestershire sauce, thyme sprigs, rosemary sprig, and bay leaves to the slow cooker. Stir gently to combine everything. The liquid should just reach the top of the ingredients.
4 piece Waxy potatoes,
2 tbsp Worcestershire sauce,
500 ml Beef stock,
4 piece Fresh thyme sprigs,
1 piece Fresh rosemary sprig,
2 piece Bay leaves
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6. Set the slow cooker to LOW and cook for 7–8 hours, or HIGH for 4–5 hours, until the beef shin is completely tender and falling apart, and the broth has turned rich, silky, and deeply flavoured. Remove and discard the thyme sprigs, rosemary sprig, and bay leaves.
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7. Taste the stew and adjust seasoning with salt and pepper as needed. If you prefer a thicker gravy, ladle a cup of the liquid into a small saucepan, whisk in a teaspoon of flour, simmer until thickened, then stir back in.
3 tbsp Plain flour,
1 tsp Salt,
0.5 tsp Black pepper
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8. Ladle the stew into deep bowls and garnish with chopped fresh flat-leaf parsley. Serve with crusty bread or simply as is — the potatoes make it a complete meal.
Fresh flat-leaf parsley (garnish)
