Slow Cooked Beef Shin Carrots (Printable Version)
Tender beef shin infused with thyme and carrots, slow cooked to rich, comforting perfection.
# What You Need:
→ Meat
01 - 2.64 pounds beef shin, cut into large chunks
02 - 2 tablespoons olive oil
→ Vegetables
03 - 3 large carrots, peeled and cut into thick slices
04 - 2 medium onions, chopped
05 - 3 cloves garlic, minced
06 - 2 celery stalks, chopped
→ Liquids
07 - 1.69 cups beef stock (gluten-free if necessary)
08 - 0.84 cup dry red wine
→ Herbs & Seasoning
09 - 6 fresh thyme sprigs or 2 teaspoons dried thyme
10 - 2 bay leaves
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 300°F or set a slow cooker to low heat.
02 - Heat olive oil in a large ovenproof casserole or skillet over medium-high heat. Season beef with salt and pepper and brown in batches until evenly colored on all sides. Remove and set aside.
03 - Add onions, carrots, celery, and garlic to the same pan and sauté for 5 minutes until they begin to soften.
04 - Return beef to the pan, pour in the red wine, and simmer for 2 minutes to deglaze the pan.
05 - Add beef stock, thyme sprigs, and bay leaves. Bring to a gentle simmer.
06 - Cover the casserole and transfer to the oven or slow cooker. Cook for 3 to 3.5 hours in the oven or 7 to 8 hours on low in a slow cooker, until beef is tender and sauce is rich.
07 - Remove thyme sprigs and bay leaves, adjust seasoning to taste, and serve hot.
# Expert Tips:
01 -
- The beef shin becomes so tender it dissolves on your tongue—no expensive cuts required.
- That wine-dark sauce is where all the magic lives, clinging to carrots and beef with pure umami depth.
02 -
- Don't skip browning the beef—it's the only high-heat moment the entire recipe needs, and it's where flavor is born.
- If your sauce seems thin at the end, uncover the pot for the last 30 minutes or mix a tablespoon of cornstarch with 2 tablespoons of cold water and stir it in—it'll thicken without breaking the silky texture.
03 -
- Check your beef stock label for hidden gluten or weird additives—homemade stock, or quality store-bought, makes a noticeable difference in the final flavor.
- If the beef isn't tender after 3 hours, give it another 20 or 30 minutes; every oven cooks differently, and patience is always rewarded.