melt-in-your-mouth shin stew recipe | Beef stew recipes & main courses

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"Great kit makes cooking a pleasure."
Jamie Oliver

Limoncello Handwash 300ml
£15.00

melt-in-your-mouth shin stew

main courses | serves 4
Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is the nicest sort of cooking there is. Delicious served with some mashed root veg – like carrots, potatoes, a bit of swede, some turnips – but you could also serve it with straight mash, polenta or bubble and squeak (you know, fried veg and potatoes, cockney-London style!) and some nice buttered cabbage or spinach.

Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

• from Cook With Jamie

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ingredients

• olive oil
• 2 red onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 sticks of celery, trimmed and roughly chopped
• 4 cloves of garlic, unpeeled
• a few sprigs of fresh rosemary
• 2 bay leaves
• a small handful of dried porcini
• 1 cinnamon stick
• 1kg shin of beef, preferably free-range or organic, bone removed, trimmed and cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 x 400g tins good-quality plum tomatoes
• ⅔ of a bottle of Chianti

user comments

15 comments

1. Natalie Mon 27 Jul 2009 @ 16:52 This recipe so tasty and hearty! I'm definitely going to make it again.

Had to substitute the shin with other cuts, the flour with wholemeal flour, and the red wine with beef stock. All the carrots went very soft and tender, the onions had melted to nothing, and the celery I ignored. The beef was all very tender and tasty. We took the cassrole out of the oven after about 2 hours, as we were going nuts with the smell of the stew wafting through the air. The meat was already tender so we saw no reason to stand at ceremony and tucked in right away. Awesome.

2. Julia Sat 11 Jul 2009 @ 18:51 I loved this stew. Made it together with my fiance. I never made a stew before but this recipe is one to remember!

3. Nigel Sun 01 Mar 2009 @ 18:29 @ Sarah

No problems with the wine. Most (if not all) of the alcohol will evaporate off during the cooking process.

4. john_lee Thu 15 Jan 2009 @ 15:10 A winner in our house. The only adjustment I make is to strain the tinned tomatoes, as I find the stew too liquid otherwise. Lovely with a sprinkling of gremolata.

5. jacqueline lee Sat 27 Dec 2008 @ 16:15 my friends and i loved it. i used wagyu beef (ok, i am not being snobbish but that was the only one available in shin and brisket at my local supermarket in Malaysia and yes, you do have fans in Malaysia too !) and i added some sugar in it. it turned out fantastic. it is a great addition to my limited recipes.....
thank you.

6. George Broadhead Tue 02 Dec 2008 @ 17:44 Why is it that oven temperatures and times vary so much in recipes for shin of beef stew which all agree has to be cooked slowly.

Jamie Oliver's recipe gives gas 4 and 3 hours whereas Delia Smith gives gas 1 and 3 hours. I have looked at may other recipes and they all vary in oven settings and timing.

It's very confusing.

7. Victoria Smith Sun 19 Oct 2008 @ 15:01 I don't normally feel inspired to cook, let alone follow a recipe. But I knew that I couldn't go far wrong with this one. Virtually all the ingredients were here at home, I even used the herbs from my garden! It was easy and well worth the wait! I liked the fact that I didn't need to keep checking it once it was safely in the oven, and it gave me plenty of time to enjoy the remaining chianti! Will definately do this one again, and will class it as a 'can't go wrong' - a firm favourite for the future!

8. Carol Rawson Sat 18 Oct 2008 @ 06:54 show aired last week for the first time in australia loved it you are very popular here and all my family watch all your shows. Thanks for the lovely recipes will try them all. Would love to see you in Australia again.

9. Clare Woods Wed 15 Oct 2008 @ 08:12 I make a wicked casserole, you basically dry fry your meat at the begining then add in onions, or shallots, cook them down, add in a couple of tins of tomatoe's chopped carrots, salt, pepper and then go through your store cupboard for things like lea and perrins, mustard, tobasco, for a little kick. Then i add in a bottle of ale, such as Theakstones Old Peculiar or Old Speckled Hen, then simmer for 20 mins on the hob then transfer to the oven on 160 for 3 hours.
It seems like a long time but as shin needs a long slow cooking this works really well.

towards the end add a couple of tblspoons of flour to thicken.

Once cooked you can serve with veg or you can add a pastry lid and you have a pie!!!!!

10. sarah Fri 10 Oct 2008 @ 11:58 hi sounds nice can i use red wine if ill be serving to young children?

11. Keith Turner Mon 06 Oct 2008 @ 00:59 Hah ! Nice try Jamie. My mum's receipe calls for shin beef and kidney, onion, chopped potato, sliced carrots, peas and chopped turnip, some salt and pepper in 3-4 pints of water to be very slowly cooked in a sauce pan with a lid on at a moderate heat for about 5 hrs or in a pressure cooker for 2 hrs. Thicken gravy by adding either 2 dessert spoons of plain flour or alternatively 2 teaspoons of cornflour mixed in water and added to the stew and stirred. Serve on a freshly cooked pancake. I've modernised this by adding a pinch of dried mixed herbs and cooking in the slow cooker for the 8 hrs I'm at work. It's a fantastic and simple yorkshire meal and the meat just melts in the mouth with fantastic flavour. Really impressed with your efforts in Rotherham (my home town) and I've tried to pass cooking on to both my kids and my partners kids with varying degrees of success. Good luck. Drop in when you're next in't north lad !

12. Angus Fri 03 Oct 2008 @ 23:16 that was an awesome recipe
i like to add the flour mixed with water as a thickner just before i put the pot in the oven. That works really well, and makes an awesome gravy.
get in touch and ill give you my recipe.

13. Tania Wed 01 Oct 2008 @ 14:03 O M G!! ur recipies r sooo fab, im not very good with knowing how 2 cook meats an wot 2 put them wiv but i so know wot 2 do know, thanx.

14. robin Wed 01 Oct 2008 @ 00:02 lovely jubly recipes

15. Marianne Bick Tue 30 Sep 2008 @ 19:12 Jamie
This is a fantastic recipe.
Didn't have a shin of beef but a shoulder of lamb and used that instead. Served it with polenta and fresh spinach leaves. It adds a different flavour alltogether but it's still DELICIOUS.
Thanks