Beef shin stew with Parmesan dumplings
User Reviews
4.5
Beef shin stew with Parmesan dumplings
Description
The stew begins by searing seasoned beef shin slices for a rich browned crust, then setting them aside. Vegetables and herbs are sautéed in the same pot to develop flavor, followed by adding tomatoes, sugar, and red wine to simmer. The beef returns to the pot with beef stock and balsamic vinegar and simmers for about two hours until tender, creating a robust, hearty stew with balanced acidity and sweetness.
Parmesan dumplings are made by pulsing butter, flour, baking powder, salt, and grated Parmesan in a food processor until crumbly, then adding milk to form a dough. These dumplings can be dropped into the stew to cook gently, providing a soft, cheesy texture that complements the rich beef and vegetables.
This combination makes a substantial, comforting meal highlighting tender meat in a savory broth enhanced by fresh herbs and the umami of Parmesan dumplings.
Ingredients
for the stew
- 1 kg (2lbs) beef shin sliced into 2cm slices, or beef shank
- 1 onion finely chopped
- 1 cup celery finely chopped
- 2 carrot peeled and chopped
- 4 garlic thinly sliced, cloves
- 5 thyme sprigs, fresh
- 1 bay leaf
- 2 prigs rosemary fresh
- 400 g (14oz) chopped tomatoes canned
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 2 cups beef stock
- 1 tbsp balsamic vinegar
- salt to taste
- black pepper to taste
for the Parmesan dumplings
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tbsp butter softened
- 1/3 cup parmesan grated
- ½ cup milk
Instructions
- To make the stew, season the beef shin with salt and pepper and sear in a heavy-based pot in a splash of oil until browned on both sides.
- Remove the shin from the pot and set aside.
- In the same pot, fry the onion, celery and carrots until soft and fragrant.
- Add garlic and herbs and fry for another 30 seconds.
- Pour in the chopped tomatoes, sugar and wine and allow to come up to a simmer.
- Add the beef back into the pot and pour in the beef stock and Balsamic vinegar.
- Turn the heat down and cover with a lid. Allow to simmer for 2 hours until the beef is soft. Alternatively, place in an oven preheated to 160°C/320°F. Check the stew every 30-60 minutes and top up with beef stock if necessary.
- To make the dumplings, place the butter, flour, baking powder, salt and Parmesan in the bowl of a food processor. Pulse until the mixture resembles rough breadcrumbs.
- With the motor running, pour in the milk slowly until the mixture comes together in a ball.
- Remove and form dumplings, just slightly smaller than golf balls.
- Place the dumplings on top of the stew and cover with the lid. Allow to steam for 20 minutes. (Make sure the stew is simmering gently otherwise the dumplings will fall apart.)
- When the dumplings are cooked through, remove the lid and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 705mg | 29% |
| Potassium | 1239mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3716IU | 74% |
| Vitamin C | 12mg | 13% |
| Calcium | 208mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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