Pic of Shin of beef soup with horseradish and apple sauce

Shin of beef soup with horseradish and apple sauce

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Soups & stews

Shin of beef soup with horseradish and apple sauce

Serves 2 3h 45 min
This is simple, warming and delicious. Shin of beef has lots of connective tissue, but patient slow-cooking brings it to melt-in-the-mouth tenderness. An added bonus: it's one of the cheapest cuts of beef. Eat this slow-cooked stew with potato mash, or any other mashed root veg. The sauce is optional, but has a good kick that cuts through the richness of the stew.


  • 2 Bramley apples, peeled and diced
  • juice of ½ lemon
  • 120-150g fresh horseradish, peeled and finely grated
  • 250g beef shin, cut into rough 1cm dice
  • 2 tbsp seasoned flour
  • 1 tbsp vegetable oil
  • 50g butter
  • 2 onions, finely sliced
  • 4 garlic cloves, crushed
  • few sprigs thyme
  • 1 tsp tomato purée
  • 2 litres beef stock
  • 250g cavalo nero or kale or spring greens or purple sprouting broccoli
  • salt and pepper


Prep time: 15 min
Cooking time: 3h 30 min
  • Step 1

    Preheat oven to 120°C/Gas 1.
  • Step 2

    Make the sauce by gently stewing the apples to the point of collapse, then add the lemon juice and horseradish.
  • Step 3

    Toss the beef in the flour and cook to a dark brown in the hot oil.
  • Step 4

    Heat the butter in a saucepan and gently cook the onion, garlic and thyme for 7-10 minutes with a lid on until soft. Stir in the tomato purée and stock.
  • Step 5

    Bring to a simmer, add the beef, season and cook gently for at least 3 hours in the oven until the beef is tender.
  • Step 6

    Add the greens and simmer until tender.
  • Step 7

    Stir in the apple and horseradish sauce. Re-season and serve.

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