This week has been tough. Pretty much out of nowhere, I started feeling under the weather and proceeded to spend the next two days in bed. After 30 hours of sleep, I’m refreshed but still quite low on energy. Luckily, The Hubs made a huge batch of braised ribs and pumpkin last weekend for me to enjoy while he’s out of town so I haven’t had to worry about cooking. As flu season continues, and I continue to recover, stews, soups and congee will be on the menu for the foreseeable future. This recipe for a hearty Beef Shank Stew hits all the right spots for flavour, comfort and easy to make.
- 3 lbs beef shank cubed (boneless)
- 2 potatoes
- 2 onions
- 1 leak
- 3 stalks of celery
- 5 green onions
- 3 carrots
- 2 tbsp cooking oil
- 1/2 cup of flour
- 3/4 can of tomato paste
- 900ml of beef broth
- 1 tbsp rosemary
- 1/2 tbsp ground thyme
- 4-5 bay leaves
- 1 cinnamon stick
- 1 tsp salt
- 1 tsp of pepper
- Dice all the vegetables into quarter size chunks.
- Toss and coat the cubes of beef shank in flour, salt and pepper.
- In a pot, heat 1 tbsp of oil and brown the beef cubes then set aside.
- In the same pot, add another tbsp of oil, the onions and sweat them until they turn translucent.
- To the pot, add the chopped vegetables, browned beef, beef stock, tomato paste and spices. Bring everything to a boil and then simmer until the beef is tender (approximately 2-3 hours)
- Tip: If the stew begins to boil dry, add 1/4 cup of water.
Coat the cubed beef shank with flour, salt and pepper