Recipes Ingredients Meat & Poultry Beef Recipes Beef Shin and Carrot Stew Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 23, 2020 Rate PRINT Share Close Servings: 6 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. Ingredients 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 ¼ 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 ½-inch cubes 4 garlic cloves, crushed 1 can (14.9 ounces) stout, such as Guinness 1 ½ cups homemade or low-sodium store-bought beef stock 1 strip (2 inches long) orange zest 1 ½ pounds small boiling potatoes, peeled, if desired 1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1 ½-inch pieces) Coarsely chopped fresh curly-leaf parsley, for garnish Directions 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. Originally appeared: Martha Stewart Living, March 2005 Rate It PRINT