Slow-Cooked Beef Shin & Red Wine Stew – The Perfect Comfort Food

When the weather is still a little chilly and you’re craving something warm, rich and satisfying, it’s hard to beat a slow-cooked beef shin and red wine stew. This traditional dish transforms a humble cut of meat into something truly special, with tender beef that falls apart and a deep, flavourful gravy that’s perfect for soaking up with creamy mash or crusty bread.

At Prendergast Butchers, we love championing cuts like beef shin. It’s packed with flavour and, when cooked low and slow, becomes beautifully tender. It’s a fantastic example of how the right cut from your local butcher can elevate a classic home-cooked meal.

Why Choose Beef Shin?

Beef shin is one of the most underrated cuts of beef. Taken from the lower leg, it contains connective tissue that slowly breaks down during cooking, creating a naturally rich and silky sauce. The marrow in the bone adds even more depth of flavour, making it ideal for slow cooking.

It’s also a great value cut, meaning you can create an incredible family meal without spending a fortune.

Ingredients

  • 1kg Prendergast Butchers beef shin, cut into chunks

  • 2 tbsp plain flour

  • Salt and freshly ground black pepper

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 2 carrots, sliced

  • 2 cloves garlic, crushed

  • 2 tbsp tomato purée

  • 400ml red wine

  • 500ml beef stock

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 200g mushrooms (optional)

Method

  1. Prepare the beef
    Season the beef shin with salt and pepper and lightly coat it in flour.

  2. Brown the meat
    Heat the oil in a large casserole dish and brown the beef in batches. This step adds depth and flavour to the stew.

  3. Cook the vegetables
    Remove the beef and add the onion and carrots to the pan. Cook for around 5 minutes until softened, then add the garlic and tomato purée.

  4. Add the wine
    Pour in the red wine and scrape the bottom of the pan to lift all the flavourful bits.

  5. Slow cook
    Return the beef to the pan, add the stock, thyme and bay leaf. Bring to a gentle simmer, cover and cook on a low heat (or in the oven at 160°C) for 2.5–3 hours.

  6. Finish the stew
    Add mushrooms in the final 30 minutes if using. The beef should be beautifully tender and the sauce rich and thick.

Serving Suggestions

This hearty stew is perfect served with:

  • Creamy mashed potatoes

  • Buttery seasonal greens

  • Crusty bread to soak up the sauce

It’s also one of those dishes that tastes even better the next day, making it perfect for batch cooking.

Visit Prendergast Butchers

For the best results, start with quality beef shin from your local butcher. At Prendergast Butchers, we prepare our cuts with care and are always happy to give cooking advice and recipe ideas.

Pop in and see us and pick up everything you need to create this delicious slow-cooked beef shin and red wine stew at home.