Beer Braised Beef Shin Stew

I had been planning this for so long, and I’m so glad that I did it.  It tastes delicious, is great fun to make, and if you’ve got a slow cooker, it’s so easy to put in the morning or night before you want it and just let it tick over.


1kg Beef Shin (bone in- cut into 1 inch thick slices)

4 Carrots

2 Onions

500g Butternut Squash

500g Mushrooms

Seasoned Flour for dusting

1 pint of Dark Ale

1/2 Pint of Rich Beef Stock (plus a little gravy granules for thickening)



  1. Brown the onions and carrots in a little butter and add them to your slow cooker
  2. Dust the beef shin in the seasoned flour and add to the pan to brown on both sides.
  3. Once browned, remove and add to the slow cooker
  4. De-glaze the pan with a small amount of the ale and add the juices, with the rest of the liquid and the vegetables to the slow cooker.
  5. For best results, cook on a slow heat (or slowly in the over at around 160c) for 6-8 hours or until the meat falls apart.
  6. Add some peas toward the end of the cooking time if you want- I love peas!
  7. Discard the bones and flake the rest of the meat.
  8. Serve with jacket potatoes or creamy mash and enjoy.

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