Tender Beef Shank Stew
- 350 grams Beef shank
- 1 bottle Red wine
- 3 Potatoes
- 2 Onion
- 1 Carrot
- 1/2 pack Shimeji mushrooms
- 1/2 Celery (stem part)
- 1/2 packet Beef stew roux
- 1 Bay leaf
- 1 Olive oil
- 1 Heavy cream
- Cut the beef shank into big bite sized portions.
- Put in a shallow container, soak in 1/2 of the red wine (360 ml) at room temperature for 30 minutes.
- Heat olive oil in a frying pan, brown the beef shank well on all sides over medium heat.
- Keep the wine in the container.
- When browned, add the wine from the container (Step 2) and bay leaf and simmer in this frying pan over low heat for 30 minutes.
- Cut the ingredients into bite sized pieces and soak the potatoes in water.
- Cut the celery into 5mm strips.
- Cut the root ends off the shimeji mushrooms and shred into small clumps.
- Coat a thick pan with some olive oil, add the vegetables from Step 4 (except the potatoes) and stir fry over medium heat.
- When everything is evenly cooked, add the beef and sauce from Step 3 and the remaining wine from Step 1.
- If you don't like wine, add water (360 ml) instead.
- Turn the heat up to high, bring to a boil and simmer for 5~10 minutes and skim off the scum really well.
- If you don't bring it to a boil and simmer properly, it will be very sour.
- Cover with a lid and turn the heat down to very low and simmer for about 1 hour.
- It may burn depending on your pan, so check from time to time.
- Remove the bay leaf, add the potatoes and simmer over low heat for 30 minutes.
- If the sauce has reduced too much, add some water (not listed in the ingredients).
- Turn off the heat, break apart the roux and add to the pan and stir.
- When it has dissolved, simmer over low heat.
- It's done when the sauce has thickened .
- Transfer to a serving plate.
- Serve with heavy cream to taste.
- You can transform the left-over beef stew into pasta sauce.
- Beef Stew Fettuccine..
- I bought a skillet, so I used it to warm up the stew.
- Topped with chrysanthemum greens
red wine, potatoes, onion, carrot, pack, celery, roux, bay leaf, olive oil, heavy cream
Taken from cookpad.com/us/recipes/152539-tender-beef-shank-stew (may not work)