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Beef knuckle Stew Recipe

Looking for a yummy meal? Try the Beef Knuckle Stew Recipe. It's like a warm hug on a cold day. This stew has soft beef knuckle, veggies, and spices. If you like tender meat and tasty broth, you'll love it!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 tablespoons Olive oil
  • 4 cloves Garlic (crushed and chopped)
  • 4  Carrots (peeled and chopped)
  • 2  Onions (chopped)
  • 1 kilogram  Beef knuckle (cut into 2-inch pieces)
  • 2 cups Beef stock
  • 3 cups  Red wine
  • 1 cup  Ready-made gravy
  • 1 can Butter beans, about 400 grams, drained
  • 16 medium-sized Parsnips (peeled and cut into cubes)
  • Sea salt to taste
  • 1 cup  Cream (fresh)
  • 250 grams Horseradish fresh (washed, peeled, and grated)
  • Freshly Ground Black Pepper to taste

Instructions
 

  • Heat a large saucepan on medium. Add olive oil, garlic, carrot, and onion. Cook gently until soft.
  • Add beef knuckle and brown all sides. Pour in beef stock and red wine. Simmer for 15 minutes.
  • Stir in gravy and butter beans. Simmer for 50 minutes, stirring occasionally for flavors to blend.
  • Cut parsnips into cubes. Boil until tender, then drain and mash with cream until smooth.
  • Push mashed parsnip through a sieve for a silky texture. Keep warm.
  • In another pan, heat vegetable oil. Fry grated horseradish until crispy and golden. Drain on a paper towel.
  • Serve creamed parsnip in dishes, add warm beef-knuckle stew, and top with crispy horseradish. Season to taste.

Notes

  • Lock in Flavor: Brown the beef quickly before simmering. It keeps the juices and adds flavor.
  • Low and Slow: Be patient. Simmer on low heat for a few hours. It's worth the wait!
  • Add Veggies: Don't forget your favorite veggies. Carrots, potatoes, and peas work well.
Keyword Beef knuckle Stew Recipe