The clocks have gone back, the leaves on the trees are turning … winter is coming! But it’s OK because that means slow-cook season is back.  

In my opinion a delicious beef stew will bring warmth and comfort to even the coldest day. Shin of beef is perfect for stewing, it is a reasonably cheap cut of meat with a lovely gelatinous grain running through it. When you cook it slowly in a delicious broth the ingredients transform into a rich, melt-in-the-mouth ‘wonder-dish’. 

I’ve included a few of Sheffield’s finest ingredients in our recipe. Henderson’s Relish has been made in Sheffield since 1885. It is a secret blend of tamarinds, cayenne peppers, vinegar, garlic and cloves. A splash or two of Hendo’s adds layers of sweetness and spice to the stew. I chose Bradfield Brewery’s Farmers Brown Cow for the ‘ale’ element of the stew. Bradfield is a picturesque village nestled away in the Peak District. The brewery uses natural spring water from a borehole on its own farm, together with the finest malts and traditional hops to brew their award-winning beers.

You might notice something a bit different about the pan that we’ve used for this recipe. This is the first outing of our premium copper base stockpot. We developed the new range of cookware to complement the existing copper tri-ply. The bodies are made from one thick sheet of 18/8 grade stainless steel, making them lighter than the copper-tri-ply. The base is a combination of stainless steel, aluminium and copper utilising the same energy-efficient and heat-dispersing technology that you find on the professional tri-ply range. The stainless steel doesn’t tarnish in the same way the copper does so it is really easy to keep the pan bodies looking pristine. The pans have deep bodies to ensure that they have serviceable, family-friendly capacities. We also opted for glass lids which means that you can keep an eye on your food bubbling away on the hob-top and we included a soft grip section on the handles for a bit of additional comfort when the pans are being used. We are so excited about the pans making their way to market and we hope that you love them too.

Written by Faye

Shin Beef Stew

Serves:  6 as a main dish

Prep time: 25 minutes

Cooking time: 3 hours

Ingredients

For the Stew:

• 1kg shin of beef, cut into ‘egg-size’ chunks
• A handful of flour, seasoned with salt and pepper
• Beef dripping (or another fat such as butter or olive oil)
• 2 onions
• 400ml beef stock
• Bottle of ale (300 – 400ml)
• 2 bay leaves
• A few sprigs of thyme
• 10 – 12 chantenay carrots
• 1 large parsnip, cut into chunks
• 4 small turnips, cut into chunks
• A few splashes of Henderson’s Relish, to season

For the Dumplings:

• 75g suet
• 150g plain flour
• A pinch of mustard powder
• Salt and pepper for seasoning

Equipment

• Knife
• Chopping board
• Copper Base 26cm Stockpot
• Mixing bowl
• Wooden Spoon, ladle and / or skimmer

Cooking Method

1. Toss the chunks of beef in the seasoned flour.
2. Heat the fat in the stockpot until it is very hot. Fry the meat in batches, ensuring that the meat is evenly brown. Remove the meat with a slotted spoon, leaving some fat behind in the pan.
3. Fry the sliced onions in the fat left in the pan. Cook the onions gently for 5 minutes until they are a medium brown colour.
4. Return the fried meat cubes to the pan and combine with the onions. Deglaze the pan by adding a splash of the stock and scraping up the flour and any of the seasoning which might be starting to stick to the pan. 
5. Add the beef stock, the beer and the bay leaves. Cover and bring to the boil. Reduce the heat and simmer for 2 to 2 and a half hours.
6. Prepare the dumplings by mixing the suet, flour and mustard powder together in a bowl. Add a few tablespoons of water, just a little bit at a time to ensure that the dumplings don’t become too sticky. Don’t overwork the mixture, the dumplings should be just about moist enough to ensure that the ingredients hold together when rolled into balls. Separate out into 8 balls, cover & refrigerate.
7. After about one hour on the hob top add the thyme and the vegetables.
8. 20 – 25 minutes before you are ready to serve sit the dumplings on the top of the stew and cover with the lid. The dumplings will increase in size so remember to leave plenty of space between them.
9. Once the dumplings are cooked through serve the stew in pre-heated bowls. Season with Henderson’s relish to taste and enjoy!