Slow-Cooked Organic Beef Shin With Root Veg
"This deeply nourishing meal is full of essential protein, fibre, vitamins and minerals. The slow cooking makes it easy to digest and absorb, while the bone broth contains glycine, which is healing for the gut. This is a versatile dish — you can also add other root vegetables such as swede or potatoes, depending on what you have in the fridge," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 500g organic, grass-fed beef shin or stewing beef
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 onion, diced
- 2 garlic cloves, smashed
- 1 tbsp tomato paste
- 500ml homemade bone broth or filtered water
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Salt & black pepper
Method
- In a heavy pan or casserole dish, heat a splash of olive oil. Brown beef on all sides, then remove and set aside.
- Add onion and garlic to the same pan; cook for 2–3 minutes until softened.
- Stir in tomato paste and cook for another minute.
- Return beef to the pan, add carrots, parsnip, broth and thyme. Season generously.
- Cover and cook on the stovetop over very low heat, or in the oven at 150°C, for about 3 hours, until the beef is tender and falling apart.
