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Beef Shank Stew

Beef Shank Stew 

3 beef shanks

½ cup flour

1 teaspoon salt

½ teaspoon pepper

2 tablespoons Olive oil

1 ½ teaspoons paprika

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoon thyme

1 6 oz. can tomato paste

1 large onion, chopped

4 cups beef broth or stock, divided

1 bay leaf

4 carrots cut into 1” pieces

3-4 medium russet potatoes, peeled and diced

4 cups (approximately) beef broth or stock 

In a large pot or large skillet, add oil and heat over medium-high heat until hot. 

On a large plate or pie pan, add flour, 1 teaspoon salt and ½ teaspoon pepper, mix well and coat shanks on both sides.  Add each shank to hot oil and brown on both sides.  Remove and set aside on a large plate.  To a large slow cooker, add paprika, minced garlic, rosemary, thyme, tomato paste, onions, bay leaf, and beef broth.  Mix well.  Add beef shanks back to the slow cooker, press down into beef broth mixture and then top with carrots and potatoes.  Cover and cook on low 6-8 hours.  Remove shanks and let cool on a large plate.  Once cool, remove meat from shank bones and return to slow cooker.  Stir.  Continue cooking on low 30 minutes.  Serve. 

 

 

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