Beef Shank Stew
Turn an affordable beef shank into a hearty and delicious stew!
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Servings: 2
Calories: 854kcal
Ingredients
- 1 kg beef shank cut into bite-size pieces
- 3 tablespoon olive oil
- 1 cup celery chopped
- 1 cup tomato diced
- 2 potato peeled and cut into small pieces
- 2 carrot peeled and cut into small pieces
- 1 onion chopped
- 4 clove garlic
- 1 teaspoon pepper
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
- 1 pinch salt
- 3 tablespoon flour
- 6 cup water or enough water to cover the ingredients
Instructions
- Pan-frying beef: Pan-fry the beef pieces in oil in a sauce pan until they are lightly browned.
- Slow-cook the stew: Place the browned beef pieces and all other ingredients (except the flour) into a large pot. Add enough water to just cover all the ingredients, and bring to a boil. Once boiling, reduce the heat and let the soup simmer for two hours.
- Thickening the soup and add salt: Dissolve the flour in half a cup of water, then add the mixture to the soup. Stir well and let the soup cook for an additional 5 minutes. Finally, taste the stew and add salt as desired.
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 soup 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.
Nutrition
Calories: 854kcal | Carbohydrates: 64g | Protein: 73g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 117mg | Sodium: 347mg | Potassium: 2691mg | Fiber: 10g | Sugar: 10g | Vitamin A: 11049IU | Vitamin C: 63mg | Calcium: 184mg | Iron: 10mg