Beef Shin and Carrot Stew

Name: Beef Shin and Carrot Stew
Yield: serves 6
Ingredients: 6 beef shins (10 to 12 ounces each); Coarse salt and freshly ground pepper; All-purpose flour, for dredging; 3 sprigs fresh parsley; 3 sprigs fresh thyme; 7 whole allspice; 10 whole black peppercorns; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 4 leeks, white and pale-green parts only, coarsely chopped and rinsed well; 3 celery stalks, cut into 1/2-inch cubes; 4 garlic cloves, crushed; 1 can (14.9 ounces) stout, such as Guinness; 1 1/2 cups homemade or low-sodium store-bought beef stock; 1 strip (2 inches long) orange zest; 1 1/2 pounds small boiling potatoes, peeled, if desired; 1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1 1/2-inch pieces); Coarsely chopped fresh curly-leaf parsley, for garnish

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

6 beef shins (10 to 12 ounces each)

Coarse salt and freshly ground pepper

All-purpose flour, for dredging

3 sprigs fresh parsley

3 sprigs fresh thyme

7 whole allspice

10 whole black peppercorns

1/4 cup plus 2 tablespoons extra-virgin olive oil

4 leeks, white and pale-green parts only, coarsely chopped and rinsed well

3 celery stalks, cut into 1/2-inch cubes

4 garlic cloves, crushed

1 can (14.9 ounces) stout, such as Guinness

1 1/2 cups homemade or low-sodium store-bought beef stock

1 strip (2 inches long) orange zest

1 1/2 pounds small boiling potatoes, peeled, if desired

1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1 1/2-inch pieces)

Coarsely chopped fresh curly-leaf parsley, for garnish

Preparation

Step 1
Preheat the oven to 375°F. Generously season the beef with salt and pepper. Dredge the beef in the flour; shake off excess.
Step 2
Wrap the parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
Step 3
Heat 3 tablespoons of the oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown the beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer the beef to a bowl.
Step 4
Add 1 tablespoon oil to the fat in the pot. Stir in the leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add the stout; cook, scraping up the browned bits from the bottom of the pot.
Step 5
Return the beef to the pot. Add the stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover the pot; transfer it to the oven. Braise the beef 2 hours.
Step 6
Add the potatoes and carrots. Cover the pot; braise 1 hour more. Discard the bouquet garni. Garnish the stew with parsley.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsStew Soup/Stew Beef Meat Carrot Root Vegetable Vegetable Potato Main Dinner Nut Free Dairy Free One-Pot Meals Make Ahead Braise Dutch Oven Fall Winter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes