Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Beef Beef shin Mushrooms Family meals Comfort food Batch cooking Freezer friendly

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Slow cooker

Tags: Slow cooker, Beef, Beef shin, Mushrooms, Family meals, Comfort food, Batch cooking, Freezer friendly

Slow Cooker Beef Shin with Chestnut Mushrooms and Tomato

Name: Slow Cooker Beef Shin with Chestnut Mushrooms and Tomato
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4 servings
Ingredients: 750 g beef shin, cut into large chunks; 2 tablespoons plain flour; 1 tablespoon vegetable oil; 2 medium brown onions, sliced; 3 carrots, peeled and cut into thick slices; 2 cloves garlic, finely chopped; 250 g chestnut mushrooms, halved or quartered; 2 tablespoons tomato purée; 400 g tin chopped tomatoes; 400 ml beef stock, made with 1 stock cube; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon fine salt, plus extra if needed; 1/4 teaspoon black pepper

Tender beef shin cooks slowly with onions, carrots, chestnut mushrooms and a rich tomato sauce. Serve with mashed potato, crusty bread or steamed greens for a comforting family meal.

Prep: 25 min
Cook: 8 hrs
Total: 8 hr 25 min
Servings: 4

Slow Cooker Beef Shin with Chestnut Mushrooms and Tomato recipe photograph

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Kitchen scales
Measuring spoons

Ingredients

750 g beef shin, cut into large chunks
2 tablespoons plain flour
1 tablespoon vegetable oil
2 medium brown onions, sliced
3 carrots, peeled and cut into thick slices
2 cloves garlic, finely chopped
250 g chestnut mushrooms, halved or quartered
2 tablespoons tomato purée
400 g tin chopped tomatoes
400 ml beef stock, made with 1 stock cube
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon fine salt, plus extra if needed
1/4 teaspoon black pepper

Substitutions

Beef shin → Beef stewing steak (Use the same weight, although the finished texture may be slightly less gelatinous.)
Chestnut mushrooms → Closed-cup mushrooms (Slice larger mushrooms thickly so they do not disappear into the sauce.)
Plain flour → Gluten-free plain flour blend (Check that the stock cube and Worcestershire sauce are also gluten-free if needed.)
Worcestershire sauce → 1 tablespoon brown sauce (The flavour will be slightly sweeter and less savoury.)

Instructions

Pat the beef shin dry with kitchen paper, then toss it with the flour, salt and black pepper until lightly coated.
Heat the oil in a large frying pan over a medium-high heat. Brown the beef in batches for 2–3 minutes on each side, then transfer it to the slow cooker. Add a splash more oil if the pan becomes dry.
Add the onions and carrots to the frying pan and cook for 4–5 minutes until the onions begin to soften. Stir in the garlic and tomato purée and cook for 1 minute.
Pour the chopped tomatoes, beef stock and Worcestershire sauce into the pan, scraping up any browned bits. Bring to a gentle simmer, then tip the mixture into the slow cooker.
Add the thyme and bay leaf, and stir to combine. Cover and cook on low for 8 hours, or until the beef is very tender.
Add the mushrooms for the final 90 minutes of cooking so they retain some texture. If your slow cooker runs cool, add them for the final 2 hours instead.
Remove the bay leaf, taste and adjust the seasoning. Serve piping hot with mashed potato, crusty bread or green vegetables.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Use within 3 days, or freeze in suitable portions for up to 3 months. Defrost: Defrost covered in the refrigerator overnight. Reheat within 24 hours of fully defrosting and ensure the centre is piping hot before serving.

Defrost in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during reheating and add a splash of water or stock if the sauce is very thick. Only reheat once.

Shred the leftover beef into the sauce and serve over jacket potatoes, pasta or buttered noodles. It can also be used as a filling for shortcrust pastry hand pies.

Allergen information

Contains wheat and gluten from the flour, and Worcestershire sauce may contain fish and gluten depending on the brand. Check stock, sauce and flour labels for specific allergen information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Pat the beef shin dry with kitchen paper, then toss it with the flour, salt and black pepper until lightly coated.

Heat the oil in a large frying pan over a medium-high heat. Brown the beef in batches for 2–3 minutes on each side, then transfer it to the slow cooker. Add a splash more oil if the pan becomes dry.

Add the onions and carrots to the frying pan and cook for 4–5 minutes until the onions begin to soften. Stir in the garlic and tomato purée and cook for 1 minute.

Pour the chopped tomatoes, beef stock and Worcestershire sauce into the pan, scraping up any browned bits. Bring to a gentle simmer, then tip the mixture into the slow cooker.

Add the thyme and bay leaf, and stir to combine. Cover and cook on low for 8 hours, or until the beef is very tender.

Add the mushrooms for the final 90 minutes of cooking so they retain some texture. If your slow cooker runs cool, add them for the final 2 hours instead.

Remove the bay leaf, taste and adjust the seasoning. Serve piping hot with mashed potato, crusty bread or green vegetables.

Swaps and substitutions

Beef shin → Beef stewing steak

Use the same weight, although the finished texture may be slightly less gelatinous.

Chestnut mushrooms → Closed-cup mushrooms

Slice larger mushrooms thickly so they do not disappear into the sauce.

Plain flour → Gluten-free plain flour blend

Check that the stock cube and Worcestershire sauce are also gluten-free if needed.

Worcestershire sauce → 1 tablespoon brown sauce

The flavour will be slightly sweeter and less savoury.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Shred the leftover beef into the sauce and serve over jacket potatoes, pasta or buttered noodles. It can also be used as a filling for shortcrust pastry hand pies.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

750 g beef shin, cut into large chunks

2 tablespoons plain flour

1 tablespoon vegetable oil

2 medium brown onions, sliced

3 carrots, peeled and cut into thick slices

2 cloves garlic, finely chopped

250 g chestnut mushrooms, halved or quartered

2 tablespoons tomato purée

400 g tin chopped tomatoes

400 ml beef stock, made with 1 stock cube

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

1/2 teaspoon fine salt, plus extra if needed

1/4 teaspoon black pepper

Slow Cooker Beef Shin with Chestnut Mushrooms and Tomato

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Slow Cooker Beef Shin with Chestnut Mushrooms and Tomato

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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