Slow-Cooked Beef Shank and Neck Stew

The Prompt

I need a slow-cooked recipe with sliced beef shanks and necks. Feel free to add anything else that would make the recipe outstanding.

Slow-Cooked Beef Shank and Neck Stew

Welcome to another delightful culinary journey in Gippity Kitchen! Today, we’re diving into the heartwarming world of slow-cooked stews, where patience is rewarded with deep, complex flavors and tender, succulent meat. Our star of the show? A rustic, soul-satisfying Beef Shank and Neck Stew that’s as nourishing as it is flavorful.

Imagine a cold, brisk evening where you long for something hearty and comforting. That’s where this slow-cooked stew steps in. Made with beef shanks and necks, which are mostly bone, this stew isn’t just a meal; it’s a warm hug in a bowl. These cuts, often underrated, are the secret to a broth rich in collagen, giving our stew a luxurious, velvety texture you can’t get enough of.

At Gippity Kitchen, we believe in using what you have and making it extraordinary. This stew is a perfect example. We’ve taken everyday pantry staples like butternut squash, onions, baby carrots, celery, and more and transformed them into a symphony of flavors that complement the beef beautifully. Each ingredient is chosen to bring its unique character to the pot, from the sweet, earthy notes of the squash to the umami-rich mushrooms.

But what sets this stew apart is how it’s lovingly prepared. Searing the meat to a perfect brown, sautéing the vegetables to just the right tenderness, and letting everything simmer slowly and gently until perfection – this is what makes cooking an art. And the best part? This stew is just as rewarding to cook as it is to eat. The aromas filling your kitchen will remind you of the delicious meal that awaits.

So, tie on your apron and embark on this culinary adventure. Whether cooking for a big family gathering or simply prepping for cozy meals throughout the week, this Beef Shank and Neck Stew will undoubtedly become a cherished recipe in your home. Let’s get cooking!

To The Kitchen!

I remember buying the beef shanks and throwing them in the freezer, but I have no idea where the necks came from. I don’t know if I bought them or if they were given to me. Either way, it was time to use them, so I asked Gippity Kitchen for help.

There could be more than one way to cook sliced beef shanks, but low and slow in a stew is a classic, and I was happy to see that’s what Gippity Kitchen suggested.

I was also happy that the recipe included butternut squash and sweet potatoes, which I had in my pantry. I had everything except the mushrooms, which I picked up at the store.

You might notice a couple of red onions mixed in with the yellow onions; I had a couple of halves left over from another recipe, so I threw them in.

I also had some leftover red wine, so I used that to deglaze the pan. There was little to deglaze since the massive quantity of vegetables released a lot of liquid. I could have skipped this step, and Gippity suggests that it was optional, but the wine added a nice flavor.

If it were up to me, I’d have sliced the carrots at least once on a bias, but Gippity Kitchen wanted them whole, so I left them whole.

Finally, for a pop of color and flavor, I garnished the bowls with some pickled red onions, and if you make this stew, I highly recommend you do the same.

Slow-Cooked Beef Shank and Neck Stew

Ah, you're in for a treat! I have the perfect slow-cooked recipe to make those beef shanks and necks sing with flavor. Let's create a hearty, comforting beef and vegetable stew. Combining beef with your pantry staples will create a dish brimming with rich, deep flavors and tender, melt-in-your-mouth meat. Here’s how to make it:

by Gippity Kitchen

Prep 30 min Cook 6-8 hr Total 8 hr 30 min 8 Servings Cuisine American Course Main Course

Ingredients

• 2 lbs sliced beef shanks and necks
• 2 cups diced butternut squash
• 1 large onion, chopped
• 1 cup baby carrots, whole
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 cup sliced baby bella mushrooms
• 1 sweet potato, peeled and cubed
• 2 tablespoons tomato paste
• 4 cups beef broth
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: ½ cup red wine for deglazing (or use additional beef broth)
• Optional: Fresh parsley for garnish

Instructions

1. Brown the Meat: Heat the olive oil over medium-high heat in a large skillet. Season the beef shanks and necks with salt and pepper, then sear them on each side until browned. This should take 3-4 minutes per side. Remove and set aside.
2. Sauté Vegetables: Add the onions, garlic, carrots, celery, and bell pepper in the same skillet. Sauté for about 5 minutes until the vegetables start to soften. Stir in the tomato paste and cook for another minute.
3. Deglaze: (Optional) Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow it to reduce slightly, then transfer everything to the slow cooker.
4. Combine in Slow Cooker: Add the browned beef shanks and necks to the slow cooker. Include the butternut squash, sweet potato, mushrooms, beef broth, bay leaves, and thyme. Season with salt and pepper to taste.
5. Slow Cook: Cover and cook on low for 6-8 hours, or until the beef is very tender and the vegetables are cooked.
6. Final Touches: Remove the bay leaves and adjust seasoning if needed. You can thicken the stew with cornstarch and water if it is too liquid.
7. Serve: Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or over a bed of fluffy rice.

Chef’s Notes:

• Butternut Squash: Adds a lovely sweetness and creaminess to the stew.
• Deglazing with Wine: This step enhances the depth of flavor but can be omitted.
• Cooking Time: Low and slow cooking is critical for tenderizing the meat.
• Thickening the Stew: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.

Enjoy the process as much as the meal. The aroma filling your kitchen will be divine, and the flavors will meld beautifully, creating a comforting and satisfying stew. Let me know how it turns out!