Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Beef Beef shin Mushrooms Family dinner Comfort food Make-ahead

Slow Cooker Beef Shin with Creamy Mustard Mushrooms

Name: Slow Cooker Beef Shin with Creamy Mustard Mushrooms
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4 servings
Ingredients: 900 g beef shin, cut into large chunks; 2 tablespoons plain flour; 2 tablespoons vegetable oil; 2 medium brown onions, sliced; 250 g carrots, peeled and cut into thick slices; 300 g chestnut mushrooms, halved or quartered; 3 cloves garlic, finely chopped; 500 ml beef stock, made with 1 stock cube; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 2 teaspoons dried thyme; 2 bay leaves; 1 teaspoon fine salt, or to taste; ½ teaspoon black pepper; 150 g full-fat crème fraîche; 2 tablespoons fresh parsley, chopped

Tender beef shin cooks slowly with onions, carrots and chestnut mushrooms in a savoury mustard gravy. Stir through crème fraîche at the end for a comforting family supper, served with mash, rice or crusty bread.

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Slow cooker

Tags: Slow cooker, Beef, Beef shin, Mushrooms, Family dinner, Comfort food, Make-ahead

Slow Cooker Beef Shin with Creamy Mustard Mushrooms

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

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Ingredients

900 g beef shin, cut into large chunks
2 tablespoons plain flour
2 tablespoons vegetable oil
2 medium brown onions, sliced
250 g carrots, peeled and cut into thick slices
300 g chestnut mushrooms, halved or quartered
3 cloves garlic, finely chopped
500 ml beef stock, made with 1 stock cube
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves
1 teaspoon fine salt, or to taste
½ teaspoon black pepper
150 g full-fat crème fraîche
2 tablespoons fresh parsley, chopped

Substitutions

Beef shin → Beef stewing steak (Use the same weight, although it may become tender slightly sooner.)
Chestnut mushrooms → Closed-cup mushrooms (Slice larger mushrooms before adding them.)
Crème fraîche → Double cream or full-fat soured cream (Stir in at the end; avoid boiling the sauce after adding soured cream.)
Dijon mustard → Wholegrain mustard (The finished sauce will have a more textured, slightly milder flavour.)

Instructions

Pat the beef shin dry with kitchen paper and toss it with the flour, salt and black pepper. Shake off any excess flour.
Heat the vegetable 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 little more oil if the pan becomes dry.
Add the onions and carrots to the frying pan and cook for 4–5 minutes until they begin to soften. Stir in the garlic for 30 seconds, then tip the vegetables into the slow cooker.
Add the mushrooms, beef stock, Dijon mustard, Worcestershire sauce, dried thyme and bay leaves. Stir well so the mustard is dispersed through the liquid.
Cover and cook on low for 8 hours, or until the beef is very tender. Do not lift the lid during the first 6 hours unless necessary.
Remove and discard the bay leaves. Stir in the crème fraîche, then cover for 5 minutes to warm it through. Taste and adjust the seasoning.
Scatter over the parsley and serve with mashed potatoes, rice or crusty bread.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. If freezing, freeze the beef and sauce before adding the crème fraîche, for up to 3 months. Defrost: Defrost the frozen beef and sauce in a covered container in the refrigerator overnight. Reheat until piping hot before stirring in fresh crème fraîche.

Thaw in the refrigerator if frozen. Reheat gently in a saucepan or microwave until piping hot throughout, stirring occasionally. Add a splash of water or stock if the sauce is too thick, then stir in fresh crème fraîche just before serving.

Shred leftover beef into the sauce and serve it over baked potatoes, toast or cooked pasta. It can also be used as a filling for toasted sandwiches.

Allergen information

Contains milk, wheat and mustard. Worcestershire sauce may contain fish, so check the label if needed.

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 and toss it with the flour, salt and black pepper. Shake off any excess flour.

Heat the vegetable 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 little more oil if the pan becomes dry.

Add the onions and carrots to the frying pan and cook for 4–5 minutes until they begin to soften. Stir in the garlic for 30 seconds, then tip the vegetables into the slow cooker.

Add the mushrooms, beef stock, Dijon mustard, Worcestershire sauce, dried thyme and bay leaves. Stir well so the mustard is dispersed through the liquid.

Cover and cook on low for 8 hours, or until the beef is very tender. Do not lift the lid during the first 6 hours unless necessary.

Remove and discard the bay leaves. Stir in the crème fraîche, then cover for 5 minutes to warm it through. Taste and adjust the seasoning.

Scatter over the parsley and serve with mashed potatoes, rice or crusty bread.

Swaps and substitutions

Beef shin → Beef stewing steak

Use the same weight, although it may become tender slightly sooner.

Chestnut mushrooms → Closed-cup mushrooms

Slice larger mushrooms before adding them.

Crème fraîche → Double cream or full-fat soured cream

Stir in at the end; avoid boiling the sauce after adding soured cream.

Dijon mustard → Wholegrain mustard

The finished sauce will have a more textured, slightly milder flavour.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Shred leftover beef into the sauce and serve it over baked potatoes, toast or cooked pasta. It can also be used as a filling for toasted sandwiches.

Ingredients

Recipe serves 4

Adjust servings

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

900 g beef shin, cut into large chunks

2 tablespoons plain flour

2 tablespoons vegetable oil

2 medium brown onions, sliced

250 g carrots, peeled and cut into thick slices

300 g chestnut mushrooms, halved or quartered

3 cloves garlic, finely chopped

500 ml beef stock, made with 1 stock cube

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

2 bay leaves

1 teaspoon fine salt, or to taste

½ teaspoon black pepper

150 g full-fat crème fraîche

2 tablespoons fresh parsley, chopped

Slow Cooker Beef Shin with Creamy Mustard Mushrooms

Slow Cooker Beef Shin with Creamy Mustard Mushrooms

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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