Slow-Cooked Organic Beef Shin with Root Veg
Consider this warming, slow-cooked beef dish your new Sunday lunch go-to. Tender, fall-apart organic beef pairs beautifully with sweet root veg, delivering a comforting meal rich in collagen, iron, and immune-supportive antioxidants. Perfect served with roasted carrots, potatoes, or your favourite winter greens.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 500g organic, grass-fed beef shin or stewing beef
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 onion, diced
- 2 garlic cloves, smashed
- 1 tbsp tomato paste
- 500ml homemade bone broth or filtered water
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Salt & black pepper
Method
- In a heavy pan or casserole dish, heat a splash of olive oil. Brown beef on all sides, then remove and set aside.
- Add onion and garlic to the same pan; cook for 2–3 minutes until softened.
- Stir in tomato paste and cook for another minute.
- Return beef to the pan, add carrots, parsnip, broth and thyme. Season generously.
- Cover and cook on the stovetop over very low heat, or in the oven at ~150°C, for about 3 hours, until the beef is tender and falling apart.
Slow cooking preserves collagen for joint and skin health. Root vegetables add fibre and slow-release carbs for balanced energy, while tomato paste and thyme provide antioxidant and anti-inflammatory benefits.
