This is a really rich and luxurious stew that is deceptively simple to make. As with any stew, this is even better the next day - I like to make it on Sunday ready for some much needed Monday comfort. It's beyond perfect with mash and a little crusty bread to mop up all the delicious juices.
Beef shin is perfect if you can get it. It doesn't look great, but all of that unattractive sinew and connective tissue will melt away in the slow cooker. This does two things - it means that the beef literally falls apart once cooked, and it adds a gelatinous richness to your broth. After a couple of days in the fridge, the stew had formed into a jelly like substance! Again not attractive but the sign of a very rich stew. Stewing steak would be a fine alternative, but make sure you're using a really good quality beef stock to get that same rich, unctuous taste and texture.
This is the first time I have cooked with beef shin and... oh my goodness... it won't be the last! So tender and tasteful. Love it! I added yellow capsicum as I didn't have any celery and used Shiraz instead of Chianti. - 02 May 2018
This was absolutely delicious!. I cut the garlic bu half and just put in a small amount of red wine but the flavour was amazing .The meat was meltingly tender, my 5 year old grandson loved it ! - 26 Feb 2015 (Review from Allrecipes UK & Ireland)
Really yummy cut of meat. I sprinkled in mustard powder and a little flour to thicken the juices while cooking. Also substituted vinegar for balsamic glaze and chianti with Rioja. Thank you for sharing this great delicious dish. - 06 Nov 2016 (Review from Allrecipes UK & Ireland)