Recipe: Devon Red Beef Shin and Exmoor Ale Stew


Ruby Reds on top of Porlock Hill

Red Devon Beef Shin (whole or ask our butcher to dice it for you)

Carrots, Parsnips, Onions

Thyme, Rosemary

Exmoor Ale, English Mustard, Plain flour, Olive Oil, Salt and pepper.



Pre heat a large, heavy based pot until it is smoking hot.

Add the olive oil followed by the devon red beef and allow it to sear off.


The beef will release water, keep searing until this water evaporates and the beef maintains its beautiful rich red colour.  Add the onions, diced carrots, diced parsnips, thyme and rosemary.


Exmoor AlesAfter approximately 10 minutes of simmering add one table spoon of English mustard and a small amount of plain flour to thicken the mix.  Continue simmering together and mix well adding the Exmoor ale gently to the mix.


Gently bring to the boil, once reached turn the heat completely down to simmering point for 1.5 to 2 hours until tender.


Serving suggestion 


Creamed mash potatoes lends itself perfectly to this stew, perhaps add a little cheese such as bath blue to compliment the stews flavour perfectly.  Another perfect accompaniment is some roasted vegetables…….

A perfect Exmoor hearty stew. Enjoy!