Tender Beef Shank Stew

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, tender beef shank stew. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Tender Beef Shank Stew is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Tender Beef Shank Stew is something that I have loved my whole life.

Place a Dutch Oven or other oven-proof heavy bottomed pot that has a tight fitting lid on medium heat. Add oil and butter to heat. Dry shank portions and salt both sides of shank. However, beef shanks can become extremely tender, as in: eat-it-with-a-spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot).

To get started with this particular recipe, we must prepare a few components. You can have tender beef shank stew using 11 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Tender Beef Shank Stew:
  1. Get 350 grams Beef shank
  2. Get 1 bottle Red wine
  3. Take 3 ●Potatoes
  4. Prepare 2 ●Onion
  5. Take 1 ●Carrot
  6. Get 1⁄2 pack Shimeji mushrooms
  7. Prepare 1⁄2 Celery (stem part)
  8. Prepare 1⁄2 packet Beef stew roux
  9. Make ready 1 Bay leaf
  10. Take 1 Olive oil
  11. Prepare 1 Heavy cream

Add olive oil, only if needed. Heat olive oil in a large stockpot or Dutch oven over medium heat. Why Collagen-Rich Beef Is Good in a Stew. At this point, you're likely wondering what this has to do with stew.

Steps to make Tender Beef Shank Stew:
  1. Cut the beef shank into big bite sized portions. Put in a shallow container, soak in 1⁄2 of the red wine (360 ml) at room temperature for 30 minutes.
  2. Heat olive oil in a frying pan, brown the beef shank well on all sides over medium heat. Keep the wine in the container.
  3. When browned, add the wine from the container (Step 2) and bay leaf and simmer in this frying pan over low heat for 30 minutes.
  4. Cut the ● ingredients into bite sized pieces and soak the potatoes in water. Cut the celery into 5mm strips. Cut the root ends off the shimeji mushrooms and shred into small clumps.
  5. Coat a thick pan with some olive oil, add the vegetables from Step 4 (except the potatoes) and stir fry over medium heat.
  6. When everything is evenly cooked, add the beef and sauce from Step 3 and the remaining wine from Step 1. If you don't like wine, add water (360 ml) instead.
  7. Turn the heat up to high, bring to a boil and simmer for 5~10 minutes and skim off the scum really well. If you don't bring it to a boil and simmer properly, it will be very sour.
  8. Cover with a lid and turn the heat down to very low and simmer for about 1 hour. It may burn depending on your pan, so check from time to time.
  9. Remove the bay leaf, add the potatoes and simmer over low heat for 30 minutes. If the sauce has reduced too much, add some water (not listed in the ingredients).
  10. Turn off the heat, break apart the roux and add to the pan and stir. When it has dissolved, simmer over low heat. It's done when the sauce has thickened .
  11. Transfer to a serving plate. Serve with heavy cream to taste.
  12. You can transform the left-over beef stew into pasta sauce. Beef Stew Fettuccine.. - - https://cookpad.com/us/recipes/149204-beef-stew-fettuccine
  13. I bought a skillet, so I used it to warm up the stew. Topped with chrysanthemum greens

Why Collagen-Rich Beef Is Good in a Stew. At this point, you're likely wondering what this has to do with stew. And, once again, the answer is collagen. See, collagen is tough as heck when raw—you'll have as much luck chewing through it as my free-falling friend did completely tearing my ligament—but cook it long enough and it'll transform into meltingly soft gelatin, giving the meat a. Rather than searing, you end up simmering and steaming your meat chunks.

So that is going to wrap this up for this exceptional food tender beef shank stew recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!