Jarret de boeuf is a hearty beef shin stew that is slow-cooked for three hours until all the flavors combine to produce this delicious meal.
- 3 beef shins cut into 1-inch blocks
- 2 large onions roughly chopped
- 3 potatoes halved
- 2 carrots cut into 1/2 inch slices
- 200ml beef stock
- 150ml red wine
- 3 garlic cloves roughly chopped
- 1 tomato cut into quarters
- 1 tbsp tomato paste
- Salt and Pepper
- 2 bay leaves
- 1 tbsp dried origanum
- Olive oil
- Salt and pepper the beef shins. Heat a dutch oven over medium-high heat, add some olive oil, and brown the meat. Then remove the meat from the pot.
- Reduce heat to medium and saute the onions, bay leaves, and garlic until soft. Then deglaze the pot with the red wine. Add all the other ingredients except the meat and stir well. Add a few grinds of salt to taste.
- Now replace the meat and press everything nicely in the pot. Trying to cover as much as possible with the liquid.
- Replace the lid and turn your heat source to its lowest setting and leave for 3 hours. ( You should just see a little puff of steam escaping every now and then. Also if you listen to it it should gently bubble away) You can open the pot after 2 hours just to make sure there is enough liquid inside. If it looks a bit dry add a little bit of water.
- After 3 hours remove the pot from the stove. Give it one good stir and smash one of the potato halves with a spoon or fork(This helps to thicken the sauce a bit)
- Dish up and enjoy with some rice or fufu.
- The equipment section above contains affiliate links to products I use or recommend.
- Prep Time: 30 min
- Cook Time: 3 hours
- Category: Main meal
- Method: Dutch Oven
- Cuisine: International
Keywords: Jarret de boeuf