English Beef Shin Stew

November 16, 2018

A classic and traditional English beef stew includes a surprising collection of spice, although they are aromatics rather than fiery examples. This recipe uses shin beef, which lends itself so well to slow cooking either in the oven or on top of the stove, and is spiced with ginger, allspice, coriander and orange zest. The orange zest brings balance, the ginger a little zing and the allspice a sweet, warming character. Serve this with suet dumplings for a real English wintertime treat.


1This dish can be cooked either on top of the stove or in the oven.

2The initial procedure is the same. Simply add all the ingredients to a casserole (or a large heavy pan for the stove) and mix them really well, before adding about 500ml of water, enough to cover the meat well.

3Season well with salt and pepper, then for the stove put the pan on a low simmer, with a lid on.

4For the oven, preheat the oven to 180C, cover the casserole and put it in the oven. Cooking time is about 3 hours, either way, Keep an eye on the water, adding a little if necessary.

5The dish is done when the gravy is thick and unctuous, and the meat comes apart easily with a knife and fork.


500g Shin Beef

1 large onion, chopped

2 large carrots, cut into largish chunks

2 bay leaves

1tsp ground allspice

2tsp ground ginger

2tsp ground coriander

1tsp orange zest

1tbs tomato puree