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Braised shin of beef with dark beer


  • Heat a thin layer of oil in a heavy-bottomed pot and brown the beef all over in 2 or 3 lots. Remove and drain well.
  • Then drain off most of the oil (or add a little fresh oil if needed) and add the onions, carrots, celery, garlic and bacon. Gently sauté until tender, scraping the bottom of the pot as you do so.
  • Add the flour, mix and gently cook until well combined. Then add the beer, tomatoes, stock, sugar and seasonings. Stir well and bring to the boil.
  • Return the beef to the pot, together with 1-2 tbsp chopped parsley. Turn the heat down and gently simmer for about 1½-2 hours until the beef is very tender.
  • When almost ready, cook the pasta in plenty of lightly salted, boiling water. Drain well and toss with the butter and remaining parsley.
  • Serve the stew on a bed of fettuccine.


  • olive oil
  • 1.5 kg cubed shin of beef, trimmed
  • 2 large onions, chopped
  • 2 large carrots, diced
  • 2-3 celery stalks, diced
  • 3 garlic cloves, crushed
  • 4 rindless bacon rashers, diced
  • 2 heaped tbsp plain flour
  • 2 stubbies any dark beer
  • 2 cans diced tomatoes
  • 2 cups chicken or beef stock
  • 1 heaped tbsp brown sugar
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh parsley
  • 400 gm fettuccine
  • a good knob of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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