Scotch shin of beef and root vegetables stew Beef stew of one type or another is not only hugely popular in Scotland but in a great many countries around the world. The beef stew I recall when I think back to my childhood was similar to the filling for a traditional Scottish steak pie. Stewing beef and sausages were the main ingredients, with carrot and onion usually added as well as that old British family favourite instant gravy, Bisto. This recipe is different firstly in the sense that I am using shin of beef. This is a cut of beef which often knows an unfortunate reputation as being fatty and tough. It is indeed both if it's not cooked properly but when slowly stewed in the method described below, it is succulent and delicious. I've also used an increased number of vegetables and although I would normally use homemade beef stock, I have here kept it ultra-rustic and used simply water. Shin of beef and root vegetables for stew Ingredients (Serves Two) 3/4 pound (330g) appro...