Beef Shank Stew

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Are you looking for a comforting and nourishing meal on a chilly day? This delicious and easy-to-make Beef Shank Stew is packed with protein-rich beef, various vegetables, and flavorful seasonings. It’s a convenient and budget-friendly option for a cozy dinner at home.

Image of Beef Shank Stew in a bowl with the toasted bread. — Beef Shank Stew

I’ve learned that no single food can provide all the necessary nutrients, so I’m incorporating a variety of foods into my diet to achieve balanced nutrition. This beef stew recipe serves as a perfect example of this practice.

This all-in-one beef shank stew is hearty and healthy, taking only 15 minutes to prepare. After 2 hours of slow cooking, the flavors mingle, merge, and intensify into an irresistible combination.

Image of Beef Shank Stew in a bowl — Beef Shank Stew

In this post: Everything you need for making this beef shank stew

Ingredients

Step-by-step Instructions

Recipe Notes

FAQs

The Full Recipe

Image of beef soup ingredients including beef, vegetables, and sauces. — Ingredients for Beef Shank Stew

Ingredients for the beef shank stew:

Beef: For this recipe, beef shank is the recommended cut. Not only is it an affordable option, but it’s also full of collagen which helps to prevent the meat from becoming too dry after slow cooking. Some other beef cuts similar to the beef shank in texture and flavor include beef brisket, oxtail, and beef short ribs.
Olive oil: While olive oil is used in this recipe for its health benefits, you can also use other types of oil if preferred.
Fish sauce: Adding fish sauce to the stew provides an additional layer of flavor, with hints of a seafood-like taste.
Salt: Wait until the stew is fully prepared before adding salt, and taste the stew to determine how much salt is needed. The amount of salt required may vary depending on the amount of liquid in the stew.

The beef is being browned in oil, getting it ready to be added to the soup. — The beef is browned in oil, getting it ready to be added to the stew.

How to make this slow-cooked beef stew?

Step 1: Pan frying beef

To begin, pan-fry the beef pieces in oil until lightly browned.

Step 2: Slow-cook the stew

Next, it’s time to slow-cook the stew. Place the browned beef pieces and all other ingredients (except the flour) into a large pot. Add enough water just to cover all the ingredients, and bring to a boil. Once boiling, reduce the heat and let the stew simmer for two hours.

Step 3: Thickening the soup and add salt

Begin by dissolving the flour in half a cup of water, then add the mixture to the soup. Stir well and let the stew cook for an additional 5 minutes. Finally, taste the stew and add salt as desired.

image of Beef Shank Stew with bread — Beef Shank Stew

Recipe Notes:

If the beef releases excess water while pan frying, it’s important to dry it out first before adding the oil to ensure it browns properly.
The amount of liquid in the stew depends on how tightly the lid is secured. If the stew appears to be drying out during the slow cooking process, simply add more water as needed.
Feel free to adjust the amount of beef and vegetables in this recipe to your liking. As long as the saltiness is balanced, you can vary the other ingredients to suit your preferences.

Image of soup in a bowl with the toasted bread. — Beef Shank Stew

FAQs:

Q: What’s the best way to serve this beef shank stew?

A: This beef stew can be served with bread or rice or simply enjoyed on its own as a satisfying meal.

Q: Can I use a slow cooker instead of a large pot?

A: Yes, you can use a slow cooker instead of a pot to cook the stew. Just brown the beef as instructed and then add it along with the other ingredients to the slow cooker.

Q: How do we store and reheat any leftover vegetable beef stew?

A: To make it easier to reheat, you can divide the stew into portions before storing it in the freezer. When you’re ready to enjoy it again, simply reheat the desired portion using a microwave or by heating it over the stove in a pot.