What to add to your trolley:
- 500g Beef shin, trimmed of excess fat
- 1 cup Amaranth, rinsed
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 thumb fresh Ginger, grated
- 1 large Tomato, chopped (or ½ cup passata)
- 1 small Green pepper, diced
- 1 cup chopped Carrots or baby carrots
- 1 tsp smoked Paprika
- 1 sprig fresh Rosemary or ½ tsp dried thyme
- 3 cups low-sodium Beef stock or water
- Salt & Pepper (very light)
Optional: fresh herbs like parsley or coriander for garnish
How to prepare the deliciousness:
1. Sear the meat:
Sear the beef shin in olive oil until lightly browned on both sides. Remove and set aside.
2. Sauté Aromatics:
In the same pot, sauté the onion, garlic, ginger, and green pepper for 3–5 minutes. Add tomato, carrots, paprika, and herbs. Stir well. Return the shin to the pot. Add the stock and bring to a gentle simmer.
3. Cook slowly:
Cover and slow cook (stovetop or oven) for 1.5 to 2 hours until the meat is tender.
4. Cook Amaranth:
Meanwhile, cook Amaranth: Add 1 cup amaranth to 2.5 cups water, bring to a boil, then simmer for 20 - 25 mins. Fluff and let it sit.
5. Serve:
Serve a scoop of amaranth topped with the beef shin stew and a sprinkle of fresh parsley or lemon zest.
This slow-cooked beef shin and amaranth bowl is the ultimate in nourishing comfort food — rich in collagen, high in plant-based protein, and packed with antioxidant-rich veggies. A wholesome, gut-friendly, and blood sugar–balancing meal that brings farm-to-fork flavour to your table.
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