Beef Shank Stew a La Crock Pot
Warm up your home with the hearty and flavorful "Beef Shank Stew a La Crock Pot," a slow-cooked masterpiece that combines tender, fall-off-the-bone beef shanks with a medley of wholesome vegetables and aromatic spices. This comforting stew features a rich tomato-based broth enhanced by optional red wine for added depth, and its low-and-slow cooking method allows the flavors to meld beautifully while the meat reaches melt-in-your-mouth perfection. Packed with chunks of russet potatoes, carrots, and celery, it’s a one-pot meal perfect for cold nights or cozy gatherings. Best of all, this crock pot recipe is easy to prepare and delivers restaurant-quality results with minimal effort. Serve it piping hot with fresh parsley and a side of crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 pounds beef shank
- 1 medium yellow onion
- 3 large carrots
- 3 pieces celery stalks
- 2 large peeled russet potatoes
- 4 pieces garlic cloves
- 14 ounces crushed tomatoes
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons olive oil
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley (for garnish)
Instructions
Pat the beef shanks dry with paper towels and season generously with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the beef shanks for 3–4 minutes on each side or until deeply browned. Transfer them to the crock pot.
Dice the onion, carrots, and celery into bite-sized pieces, and cut the potatoes into chunks approximately 1 inch in size. Mince the garlic.
In the same skillet used for searing the beef, sauté the onion, carrots, celery, and garlic for 4–5 minutes until slightly softened. Add the paprika and thyme, stirring to combine. Transfer the vegetables to the crock pot.
Pour the crushed tomatoes, beef broth, and red wine (if using) into the crock pot. Add the bay leaves and stir everything gently to combine.
Place the potato chunks on top of the mixture in the crock pot, ensuring they are mostly submerged in the liquid.
Cover the crock pot and cook on low heat for 8 hours or on high heat for 5–6 hours, until the beef is tender and falling off the bone and the vegetables are soft.
Remove and discard the bay leaves before serving. Taste the stew and adjust seasonings with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley. Serve hot with a side of crusty bread.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
