Slow cooked shin of beef in barbaresco

The thyme in Clodagh McKenna's melting beef stew is complemented by the thyme in the courgettes she served with it
By Clodagh McKenna
Slow cooked shin of beef in barbaresco
  • Rating:
  • Serves: 4
  • Cook Time: 4 hours 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the beef

  • 900 g beef shin
  • olive oil, for frying
  • 3 cloves garlic
  • sprig thyme
  • 1 bottle Barbaresco wine

For the courgette

  • olive oil, for frying
  • 1 courgette, cut into wedges
  • sprig thyme


1. For the beef: prepare the beef by trimming the meat from the bone and cutting it into large chunks. Season with salt and pepper.

2. Heat some olive oil in a heavy casserole, add the beef, garlic and thyme and brown for 3 minutes.

3. Add the wine, cover and lower heat right down. Cook for 4 hours until the meat is tender.

4. For the courgette: heat some oil in a pan and add the courgettes and thyme. Fry for about 2-3 minutes until the courgette is just tender

5. Serve the beef with courgettes on the side.

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