Shin Beef And Rabbit Stew Recipes

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BEEF SHIN AND CARROT STEW



Beef Shin and Carrot Stew image

Our hearty Beef Shin and Carrot Stew has some Irish roots-it gets its depth of flavor from stout, and is a perfect dish to serve to warm up a March afternoon when the passing season's chill lingers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

6 beef shins (10 to 12 ounces each)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 sprigs fresh parsley
3 sprigs fresh thyme
7 whole allspice
10 whole black peppercorns
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, coarsely chopped and rinsed well
3 celery stalks, cut into 1/2-inch cubes
4 garlic cloves, crushed
1 can (14.9 ounces) stout, such as Guinness
1 1/2 cups homemade or low-sodium store-bought beef stock
1 strip (2 inches long) orange zest
1 1/2 pounds small boiling potatoes, peeled, if desired
1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1 1/2-inch pieces)
Coarsely chopped fresh curly-leaf parsley, for garnish

Steps:

  • Preheat oven to 375 degrees. Generously season beef with salt and pepper. Dredge beef in flour; shake off excess.
  • Wrap parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
  • Heat 3 tablespoons oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.
  • Add 1 tablespoon oil to fat in pot. Stir in leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add stout; cook, scraping up browned bits from bottom of pot.
  • Return beef to pot. Add stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover pot; transfer to oven. Braise beef 2 hours.
  • Add potatoes and carrots. Cover pot; braise 1 hour more. Discard the bouquet garni. Garnish stew with parsley.

HEARTY RABBIT STEW WITH VEGETABLES



Hearty Rabbit Stew With Vegetables image

We were given a rabbit carcass by a friend and neighbor who raises them for personal use, so I went on the web in search of easy, flavorful recipes. This was divine! The original recipe called for a home-made seasoning salt, but store-bought was fine. From a site called thespruce.com.

Provided by lecole54

Categories     Rabbit

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 15

1 rabbit, about 3 pounds, cut up
3/4 cup all-purpose flour, divided
3 tablespoons butter
1 cup celery, chopped
2 medium onions, thinly sliced
1 teaspoon seasoning salt
1 teaspoon salt
1 dash pepper
1 bay leaf
4 cups chicken broth, low sodium (can also use either water or vegetable broth)
4 cups dry red wine
2 cups carrots, diced
4 medium potatoes, peeled and diced
4 ounces mushrooms, sliced and sauteed
1/3 cup cold water

Steps:

  • Dredge the rabbit pieces with the 1/2 cup of flour.
  • Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and wine; bring to a boil.
  • Reduce heat to a simmer, cover and simmer for 2 hours.
  • Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
  • Combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened.
  • Serve the stew with biscuits and a salad.

Nutrition Facts : Calories 415.5, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 996.9, Carbohydrate 50.1, Fiber 5.8, Sugar 6.9, Protein 9.4

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