Beef Shank Stew
Two weeks ago we had a small break from the warm weather. It was such a welcoming change, even if it was only for a few days. Mother nature has a twisted sense of humor it seems. Either that or she’s not happy with us California peeps right now. Teasing us like that. I’m not a summer loving kind of person. Especially where we live now. It gets too hot for my cold weathered blood. It’s pi$$ing me off actually.
Sorry. Please excuse my potty mouth. I’m a little grumpier in HOT weather.
However, once the weather starts to cool down and look more like fall, my mood is a happier one. And with that cooler weather, my soul begins to crave all kinds of comfort food. Especially soup! So the other day (which seems like a year ago even though it was only a few weeks ago), when we had the most perfect weather, I made a beef shank stew in the crock-pot.
It was a ceremonious meal to myself.
What I love about this stew, besides the fact that it was super easy to put together, is the bone in the meat which contains a fatty, gelatinous matter (aka bone marrow) inside of it. That little piece of marrow in there becomes soft and custard-like. It also takes on some of the flavor of the stew.
If you’re into meaty meals, this one is for you.
You may have noticed in the ingredients picture above that I’ve included some celery leaves into the mix. Whenever I use celery in a recipe, I always use some of the celery leaves because they add so much flavor.
Start by checking your meat. Make sure it doesn’t have any bone particles left from being cut. Often times there are tiny pieces of bone left on the meat, so I gently rinse each steak off with cold water. Make sure your sink is clean and doesn’t have any dishes in it when you rinse the meat. It’s more sanitary that way. Don’t forget to clean the sink with warm soapy water after, too.
Sprinkle the salt all over the meat steaks. Rub it in…or not. Up to you.
When it’s done, add a little more salt to your liking. 1/2 to 1 teaspoon should do it.
Serve the stew alongside warm tortillas or steamed white rice, and start praying for some cool California weather and rain to go with it.
I miss the rain so much.
Bye for now.
- 1½ pounds beef shank steaks (bone-in)
- 1 teaspoon sea salt
- 2 cups carrots, chunks
- 1½ cups celery (some leaves included)
- ½ cup white onion, chopped
- 4 roma tomatoes, chopped
- ½ can (7¾ ounces) El Pato salsa de chile fresco
- 2 cups water
- Add all the ingredients to a large crock-pot beginning with the meat, ending with the water. Cover and cook on low setting for 4-6 hours or until fork tender. When done, add salt to taste if desired (about ½ - 1 more teaspoon).