Beef Shin & Red Wine Stew with Jalapeño Cheese Dumplings
This beef shin and red wine stew is the perfect hearty meal for those cooler nights. The additional of the jalapeno cheese dumpling is delicious!
Prep time 1/2 hour
Cook time 2-3Hours
Cooked in a Metters 14″ camp oven
1 tablespoon dried porcini mushrooms, soaked in 300 ml warm water for 20 minutes. Drain very well save liquid and mushrooms
1kg beef shin (Osso Bucco)
1 celery stick, diced
2 small carrots, diced
2 onions, peeled and diced
Handful parsley stalks, diced
2 red shallots, diced
4-5 cloves garlic, diced
3 slices pancetta, diced
Herbs: thyme, oregano handful
300 ml red wine
500 ml water
The 300 ml of saved porcini liquid.
3 potatoes, chopped chunky
1 medium sweet potato, chopped chunky
1 carrot, chopped chunky
Button mushrooms left whole
Add a drizzle of olive oil to the camp oven and fry off the garlic, celery, 2 of the carrots, onions, parsley, shallots, garlic, porcini mushroom, pancetta & herbs. Cook until the meat is sealed and all caramelised!
Add wine, water and mushroom liquid, button mushrooms and simmer on a low heat for 1 hour.
Add the potato sweet potato and carrot then cook until meat is falling off the bone and veggies are soft.
Take away bottom heat then add the jalapeño dumplings. Put the lid on and add hot coals on top of the camp oven and cook until the dumplings are ready.
Serve and enjoy
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