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Prep
25m
Cook
3h 50m
Total
4h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pat the beef dry and season generously with the salt and black pepper.
2 Bone-in beef shin steaks
1 tsp Fine sea salt
1 tsp Freshly ground black pepper
Step 2
Heat the oil in a large casserole over a medium-high heat. Brown the beef well on every side, taking your time to build plenty of colour before removing it from the pan.
2 tbsp Vegetable oil
Step 3
Reduce the heat to medium and cook the onions for 8-10 minutes until softened. Stir in the garlic and ginger and cook for another minute before adding the tomatoes. Cook for around 10 minutes until the tomatoes have broken down and become thick and jammy.
2 Onions
4 Garlic cloves
40 g Fresh ginger
4 Ripe tomatoes
Step 4
Return the beef to the pan along with any resting juices. Pour in the beef stock and water, then add the bay leaves and the pierced chillies. Bring to a gentle simmer, cover with a lid and cook over a low heat for 2 hours.
250 ml Beef stock
500 ml Water
2 Bay leaves
2 Fresh green finger chillies
Step 5
Add the carrots and continue cooking for 30 minutes.
4 Carrots
Step 6
Add the sweet potato and cook for another 20 minutes.
1 Sweet potato
Step 7
Add the aubergines and leeks and cook for a further 20-30 minutes, or until all of the vegetables are tender and the beef is falling away from the bone.
2 Aubergines
2 Leeks
Step 8
Remove the bay leaves and chillies. Lift the beef from the pan and carefully remove the bone. Break the meat into large chunks, return it to the stew and gently stir through. Taste and adjust the seasoning before serving with plenty of the rich cooking broth spooned over the top.
For
4
M
I
2
Bone-in beef shin steaks, large (approximately 1.4-1.6kg total)
2
tbsp
Vegetable oil
2
Onions, large, sliced
4
Garlic cloves, finely chopped
40
g
Fresh ginger, grated
4
Ripe tomatoes, finely chopped or blended
250
ml
Beef stock
500
ml
Water
2
Bay leaves
1
tsp
Fine sea salt, plus extra to taste
1
tsp
Freshly ground black pepper
2
Fresh green finger chillies, pierced a few times with a cocktail stick
4
Carrots, cut into large chunks
1
Sweet potato, medium, peeled and cut into large chunks
2
Aubergines, cut into large chunks
2
Leeks, cut into 5cm pieces
To serve
Steamed rice, or traditional boule
Per Serving
Sodium
1000mg
Authentic tip: Traditionally the chilli is often left whole so it gently perfumes the broth rather than making it fiery. Piercing the chillies, as I've done here, releases a little more heat while still keeping the stew balanced. The key to this dish is patience - once the collagen in the beef shin breaks down, it gives the broth its rich, silky texture.
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Made it?
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Prep
25m
Cook
3h 50m
Total
4h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pat the beef dry and season generously with the salt and black pepper.
2 Bone-in beef shin steaks
1 tsp Fine sea salt
1 tsp Freshly ground black pepper
Step 2
Heat the oil in a large casserole over a medium-high heat. Brown the beef well on every side, taking your time to build plenty of colour before removing it from the pan.
2 tbsp Vegetable oil
Step 3
Reduce the heat to medium and cook the onions for 8-10 minutes until softened. Stir in the garlic and ginger and cook for another minute before adding the tomatoes. Cook for around 10 minutes until the tomatoes have broken down and become thick and jammy.
2 Onions
4 Garlic cloves
40 g Fresh ginger
4 Ripe tomatoes
Step 4
Return the beef to the pan along with any resting juices. Pour in the beef stock and water, then add the bay leaves and the pierced chillies. Bring to a gentle simmer, cover with a lid and cook over a low heat for 2 hours.
250 ml Beef stock
500 ml Water
2 Bay leaves
2 Fresh green finger chillies
Step 5
Add the carrots and continue cooking for 30 minutes.
4 Carrots
Step 6
Add the sweet potato and cook for another 20 minutes.
1 Sweet potato
Step 7
Add the aubergines and leeks and cook for a further 20-30 minutes, or until all of the vegetables are tender and the beef is falling away from the bone.
2 Aubergines
2 Leeks
Step 8
Remove the bay leaves and chillies. Lift the beef from the pan and carefully remove the bone. Break the meat into large chunks, return it to the stew and gently stir through. Taste and adjust the seasoning before serving with plenty of the rich cooking broth spooned over the top.
For
4
M
I
2
Bone-in beef shin steaks, large (approximately 1.4-1.6kg total)
2
tbsp
Vegetable oil
2
Onions, large, sliced
4
Garlic cloves, finely chopped
40
g
Fresh ginger, grated
4
Ripe tomatoes, finely chopped or blended
250
ml
Beef stock
500
ml
Water
2
Bay leaves
1
tsp
Fine sea salt, plus extra to taste
1
tsp
Freshly ground black pepper
2
Fresh green finger chillies, pierced a few times with a cocktail stick
4
Carrots, cut into large chunks
1
Sweet potato, medium, peeled and cut into large chunks
2
Aubergines, cut into large chunks
2
Leeks, cut into 5cm pieces
To serve
Steamed rice, or traditional boule
Per Serving
Sodium
1000mg
Authentic tip: Traditionally the chilli is often left whole so it gently perfumes the broth rather than making it fiery. Piercing the chillies, as I've done here, releases a little more heat while still keeping the stew balanced. The key to this dish is patience - once the collagen in the beef shin breaks down, it gives the broth its rich, silky texture.
Only visible to you
Made it?
Cancel
