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Slow Cooker Red Wine Beef Shank Stew Recipe

September 22, 2015 by Jeanette 27 Comments

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Serve this Slow Cooker Red Wine Beef Shank Stew with mashed potatoes, rice or pasta.
Slow Cooker Red Wine Beef Shank Stew - delicious over rice, pasta or mashed potatoes. Leftovers are terrific topped with mashed potatoes and baked, or made into beef vegetable soup (add leftover cooked whole grains or pasta)

Fall is here and despite the fact that we’ve been having warm weather still here in Connecticut, I’ve already been thinking about all the comfort food that we start craving as the weather turns cooler. Stews, chili and soups are some of the meals I start to make more of with the change of seasons. The good news is that it’s easy to use cheaper cuts of meat that are tougher in these meals because they benefit from low, slow cooking.

Slow Cooker Red Wine Beef Shank Stew - delicious over rice, pasta or mashed potatoes. Leftovers are terrific topped with mashed potatoes and baked, or made into beef vegetable soup (add leftover cooked whole grains or pasta)

Recently, I found grass fed beef shank for $6.99/pound, a bargain compared to other cuts of grass fed beef. Grass fed beef is typically more expensive than regular beef, so using less expensive cuts like been shank make grass fed beef more affordable. The key is coaxing the tenderness out of this tough cut of meat while keeping it nice and moist.

Slow Cooker Red Wine Beef Shank Stew - delicious over rice, pasta or mashed potatoes. Leftovers are terrific topped with mashed potatoes and baked, or made into beef vegetable soup (add leftover cooked whole grains or pasta)

For added depth of flavor, I tried using some Taste #5 Umami paste,  a souped up tomato paste, with an extra boost of umami from porcini mushrooms, olives, garlic, balsamic vinegar, anchovies, and Parmesan Reggiano. I splurged on a tube of Umami paste just to try it and I’ll be honest – I don’t think it was worst the cost. Regular tomato paste is much more economical and I think would work just as well. The key is to caramelize the tomato paste with the vegetables to get the best flavor. Add your own umami flavors by tucking in some porcini mushrooms, using soy sauce in place of salt when seasoning to taste, and sprinkling some Parmesan cheese on top for serving.

This Slow Cooker Red Wine Beef Shank Stew is delicious served with crusty bread, or over steamed rice or pasta.Slow Cooker Red Wine Beef Shank Stew - delicious over rice, pasta or mashed potatoes. Leftovers are terrific topped with mashed potatoes and baked, or made into beef vegetable soup (add leftover cooked whole grains or pasta)

Leftovers can be frozen and turned into a Mashed Cauliflower Potato Crusted Beef Casserole (pictured below), or Beef Vegetable Soup (just add some broth, cooked whole grains or pasta, and chopped leafy green vegetables).

Mashed Potato Crusted Beef Stew - this is a great way to use up leftover beef stew and mashed potatoes

To make this Mashed Cauliflower Potato Crusted Beef Casserole, simply chop the leftover beef stew into bite size pieces, top with mashed cauliflower potatoes and sprinkle with a little Parmesan cheese. Bake the whole thing at 375 degrees for 40-45 minutes until stew is hot and topping is browned.

Mashed Potato Crusted Beef Stew - this is a great way to use up leftover beef stew and mashed potatoes

I made this beef stew for this month’s Recipe Redux Theme Fantastic Freezer Meals: “Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!”

This recipe takes one meal and turns it into two or three meals.

Slow Cooker Red Wine Beef Shank Stew - delicious over rice, pasta or mashed potatoes. Leftovers are terrific topped with mashed potatoes and baked, or made into beef vegetable soup (add leftover cooked whole grains or pasta)
4.5 from 2 votes
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Slow Cooker Red Wine Beef Shank Stew

Course Main Course
Prep Time 15 minutes
Cook Time 6 hours
Servings 6
Calories 446 kcal

Ingredients

  • 3 pounds beef shank
  • sea salt
  • fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 cups large onion chopped
  • 4 cups carrots chopped
  • 3 cups celery stalks chopped
  • 6 cloves garlic chopped
  • 2 tablespoons umami paste or tomato paste
  • 2 cups red wine
  • 2 teaspoons Herbs de Provence (or substitute a mixture of thyme, oregano, rosemary)
  • 3 cups chopped tomatoes (30 ounces)
  • sea salt and fresh ground pepper to taste

Instructions

  1. Season beef shank pieces with salt and pepper on both sides. Heat oil in a large pot and brown beef shank pieces on both sides. Transfer to slow cooker. Add onion, carrots, celery and garlic to pot and saute until fragrant, about 3-4 minutes. Add umami paste and saute another minute. Add red wine, Herbs de Provence and tomatoes; stir to scrape up any browned bits from bottom of the pot.
  2. Transfer everything to slow cooker; cover and cook on high for 6 hours. Season to taste with salt and pepper.

Recipe Notes

For extra umami flavor, add some porcini mushrooms, season with soy sauce instead of salt and serve with a sprinkling of Parmesan cheese.

Nutrition Facts
Slow Cooker Red Wine Beef Shank Stew
Amount Per Serving
Calories 446
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Clean Eating, dairy-free, Dinner, gluten-free, main courses Tagged With: beef, crockpot, freezer meals, slow cooker, stew, The Recipe Redux, using leftovers

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Comments

  1. Kelly says

    September 22, 2015 at 6:09 am

    This beef stew looks amazing, Jeanette! I’ve been using my slow cooker more often lately too and there’s nothing more comforting than a big bowl of soup or stew once the weather gets chillier.

    Reply
    • Jeanette says

      September 22, 2015 at 8:16 pm

      Thanks Kelly – I couldn’t agree more. I know people use the slow cooker in the summer too, but I use it the most in the fall and winter.

      Reply
  2. Angie@Angie's Recipes says

    September 22, 2015 at 6:40 am

    Your beef stew looks absolutely delicious, Jeanette. I should use my slow cooker more often.

    Reply
    • Jeanette says

      September 22, 2015 at 8:17 pm

      Thanks Angie – I use the slow cooker just to keep meals warm too 🙂

      Reply
  3. Corina says

    September 22, 2015 at 6:59 am

    A really lovely autumn comfort meal and I love the slightly different leftover ideas too!

    Reply
    • Jeanette says

      September 22, 2015 at 8:18 pm

      Thanks Corina – I hate throwing out food so I’m always repurposing leftovers.

      Reply
  4. Farrah says

    September 22, 2015 at 7:01 am

    I am all about crockpot freezer meals, and this looks all sorts of amazing! *-* I haven’t ever come across umami paste yet, but will have to be on the lookout for that! <3

    Reply
    • Jeanette says

      September 22, 2015 at 8:19 pm

      The love the idea of crockpot freezer meals too. You can just use tomato paste instead of umami paste and add some other umami rich ingredients to the stew like soy sauce and mushrooms.

      Reply
      • Farrah says

        September 24, 2015 at 1:52 pm

        Sweet! Thanks for the recommendation! I’ll go try that out! <3

        Reply
  5. Annemarie (Real Food Real Deals) says

    September 22, 2015 at 8:38 am

    This looks fantastic! I bet the red wine gives it an amazing flavor. Perfect fall comfort food!

    Reply
    • Jeanette says

      September 22, 2015 at 8:19 pm

      Thanks Annemarie – red wine always adds some extra depth of flavor I find in braises.

      Reply
  6. Marjory @ Dinner-Mom says

    September 22, 2015 at 8:28 pm

    This stew sounds delicious and so comforting. Great ideas for leftovers too!

    Reply
    • Jeanette says

      September 22, 2015 at 10:49 pm

      Thanks Marjory – always trying to figure out how to use up leftovers 🙂

      Reply
  7. Ally @OmNomAlly says

    September 23, 2015 at 5:21 am

    COngrats on the bargain meat buy! I love to find a good bulk deal 🙂 Thanks for the tips on getting the most out of this cut, the entire meal looks simply scrumptious 🙂

    Reply
    • Jeanette says

      September 23, 2015 at 11:05 pm

      I love bargains on high quality products – you can’t go wrong 🙂

      Reply
  8. Brenda @ a farmgirl's dabbles says

    September 23, 2015 at 8:55 pm

    Slow cooker season is upon us – – – I love beef recipes like this, yay!

    Reply
    • Jeanette says

      September 23, 2015 at 11:04 pm

      Thanks Brenda – yah for slow cookers!

      Reply
  9. Cindys Recipes and Writings says

    September 24, 2015 at 9:18 pm

    I love how you reinvented leftovers, too!

    Reply
    • Jeanette says

      September 25, 2015 at 1:45 pm

      Thanks Cindy!

      Reply
  10. Dana says

    September 25, 2015 at 8:05 pm

    Just got a slow cooker and have been looking for this exact recipe! Can’t wait to try it. And I agree about the Umami paste…tomato past is just as good!

    Reply
    • Jeanette says

      September 26, 2015 at 9:04 pm

      Hope you enjoy this recipe – have fun with your slow cooker!

      Reply
  11. Hélène says

    September 26, 2015 at 9:44 am

    5 stars
    Looks delish! I’m going to add a turnip and some baby portabellos and then near the end, 1 lb of greens, prob turnip greens, maybe collards or mustard greens for a sharpness. If I serve it with mashed cauliflower I don’t have to make the pot pie/casserole later; we’ll have enough for leftovers of this wonderful meal to just heat and eat 🙂
    …altho that potpie looks simply divine too!

    Reply
    • Jeanette says

      September 26, 2015 at 9:05 pm

      I love all the additions you’re making – and yes, extra mashed cauliflower is a great idea for two meals!

      Reply
  12. emily says

    January 9, 2017 at 6:35 pm

    i’ve never cooked beef shank before, but i found it on sale and bought some. google brought me to your recipe which looks beautiful. my only questions is what to do with the bone? do you cook the meat bone-in? thanks!

    Reply
    • Jeanette says

      January 9, 2017 at 6:56 pm

      I cook the beef with the bone in – it adds flavor to the sauce. You’ll know it’s done when the meat falls off the bone.

      Reply
  13. Kitty says

    February 20, 2017 at 10:08 am

    4 stars
    I am three weeks into The Whole 30 diet, found some beautiful shanks on sale, didn’t know what to do with them,and google lead me to your recipe. To make it W30 compliant, I just used mushroom broth instead of wine, and tomato paste instead of umami. I also added mushrooms and sweet potatoes. Delicious!! By omitting the Parmesan cheese from the cauliflower/potato topping, I can even use your leftovers recipe. Big, happy W30 win for me;)

    Reply
    • Jeanette says

      February 20, 2017 at 10:12 pm

      Kitty, so glad this recipe was easily adaptable for your The Whole 30 diet. Thanks so much for sharing your adaptations to make it W30 compliant.

      Reply

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