Slow Cooker Beef Shank Stew

What I love about this slow cooker beef shank stew recipe is that by the time you sit down for dinner, the previously tough-as-nails shank meat is insanely tender and succulent with a rich deep beefy flavor.

In fact, it’s so good, you’ll see why I think that this beef stew recipe is one that all other stew recipes need to copy themselves by.

All you’ll need is a nice thick piece of buttered crusty bread for dippin’!

Tender Beef Shank Stew Recipe

The super rich, beefy flavor in good stews is all due to tough cuts like beef shank. It’s tough and sinewy, and if you don’t cook it right, you’ll take a bite and chew till next Tuesday. Shank comes from a hard-working part of the cow, so the more it’s worked, the tougher but more flavorful it gets.

Weirdly enough.

But toss it in the crockpot, let it do its low and slow thing, and boom – you’ve got tender, rich, and insanely flavorful stew.

Ingredients And Substitutions

• Beef Shank: If you don’t have a beef shank on hand, use any other super tough cuts of meat with lots of connective tissue.
• Beef broth: Don’t try and cheat this recipe by using water. Water will work of course, but you deserve a ride to flavor town and you’ll get a bumpy ride if you use water. No beef broth – no worries. Use chicken broth in a pinch, or even veggie broth.
• Potatoes: I used baby potatoes because I had them on hand and I love baby potatoes, but I’ve used all types of spuds. Use your favorite type.
• Tomatoes: Stewed ones are what you want. I love using fire-roasted tomatoes because they add a nice depth of flavor. If you have none on hand, use peeled whole tomatoes or in a pinch, tomato paste.
• Other Veggies and Aromatics: Try carrots, onions, celery, rutabaga or turnip, kohlrabi, corn, etc. You get the idea. Root veggies are best for this recipe. Except beets. I wouldn’t use beets – they might lend too much earthy sweetness that tastes wierd.
• Seasonings: Included here are the typical players of garlic and onion powder, salt, pepper, Worcestershire sauce, and a few other things listed in the recipe card below. An important seasoning you might want to consider is smoked paprika. I love the hint of a smoky flavor it adds to the stew.

Look below for the printable recipe card for the exact ingredients and directions for this easy beef shank stew.

How To Make Beef Shank Stew In A Slow Cooker

STEP 1: Dredge the meat and sear on all sides to develop color and flavor.
STEP 2: Transfer the seared meat and other ingredients to the slow cooker.
STEP 3: Lift the fond in the pan with some beef broth and add to the mixture.
STEP 4: Add the rest of the broth and seasonings.
STEP 5: Cook on low for 7-8 hours, adding the potatoes halfway through.

Important Tips That Make A Difference In Flavor

1. Sear the meat – I know that dredging the meat in flour and searing it in a pan is an extra step but you will be totally rewarded if you do this step. Not only does the flour help to thicken the stew as it cooks, but the searing of the beef adds a depth of flavor that you just don’t get if you put the meat in raw.
2. The FOND – The fond is the brown bits that form at the bottom of a skillet when you fry something. This is INSANELY RICH in flavor and you don’t want to miss out on adding that to your stew. The beef broth is poured into the skillet to lift the fond off the pan, and then transferred to the slow cooker for added flavor!
3. Add the potatoes later – The potatoes are the only thing that I added halfway through the slow-cooking process. The carrots and everything else can withstand longer cooking times, but these potatoes would be overcooked and crumbly if you added them at the same time as everything else. Unless your potatoes are in huge chunks, wait to add them later on in the cooking process.
4. Don’t lift the lid very often – Crockpots take a while to get back up to temperature so the more often you lift the lid, the more cooking time will go to bringing the pot back up to cooking temp. Lift it once to add the potatoes, give it a stir, and put the lid back on to finish cooking.

Serving, Storing, and Reheating Beef Stew

• Serving: Serve the stew with soft crusty baked bread (like my No-Knead Country Bread or my super easy-to-make Cheddar Dill Bread) that’s buttered. Buttered bread is IDEAL for dunking into that rich savory cooking that’s pure flavor. (It’s one of the best parts of this beef shank stew, in my opinion. Because there are other vegetables in the stew, it’s pretty much a complete meal. You could add a nice crisp side salad if you wanted to add some greens to the dinner.)
• Storing and Freezing: Easy peasy my lovely reader. It will stay yummy in the fridge for up to 4 days and it freezes beautifully. Choose a good freezer-friendly container (or freezer bag) and freeze for up to 3 months.
• Reheating: Thaw overnight in the fridge to reheat, or use the microwave for 4-5 minutes from frozen.

Questions You Might Have

Well my loves, I hope I’ve convinced you to try this Beef Shank recipe. It’s definitely one of my favorite stews simply because of the incredible flavor that the tough beef shanks lend to the whole dish.

If you’ve tried this recipe, please consider giving it a Star Rating on the recipe card and leave a comment, letting me know how you liked it! Thanks for stopping by The Salty Pot and I hope you have a fantastic day!

~Joanne