It’s simple and delicious to make these beef shanks. This is what happened when I bought some beef shanks that were on sale at the grocery shop. The bone marrow is quite beneficial for the brave.
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds cubed beef stew meat
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 large potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1 medium onion, cut into chunks
- 1 (14 ounce) can diced tomatoes
- 1 cup brewed coffee
- 1 envelope onion soup mix
- 2 cubes beef bouillon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Dijon mustard
Instructions
- Coat beef thoroughly with flour.
- Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
- Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
- Cook on Low until beef and vegetables are tender, 4 to 5 hours.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 778 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Nothing not to like here, this was good. Followed the recipe with the exception of cutting the carrots into chunks, rather than chopping. Let it cook for about 6 hours, the meat was fork tender, and the veggies had not turned to mush. Very nice stew recipe, would make again.