Tender Beef Knuckle Stew

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Tender Beef Knuckle Stew

Cozy up with a bowl of this hearty beef knuckle stew! This underrated cut brings bold, savory flavors to every bite, simmered with fresh veggies for extra warmth. Simple to make and perfect for sharing, it’s a true crowd-pleaser!Cozy up with a bowl of this hearty beef knuckle stew! This underrated cut brings bold, savory flavors to every bite, simmered with fresh veggies for extra warmth. Simple to make and perfect for sharing, it’s a true crowd-pleaser!

Tender Beef Knuckle Stew

Black Angus Grass Knuckle	2 lbs
Beef broth	4 cups
Onion, finely chopped	1
Garlic, minced	3 cloves
Carrots, peeled and sliced	2
Celery stalks, chopped	2
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	1 tbsp
Fresh parsley, chopped (for garnish)

Step 01	Clean and trim the beef knuckle to remove excess fat, then pat it dry. Season it generously with salt and pepper on all sides.
Step 02	Heat olive oil in a large pot over medium-high heat. Add the beef knuckle and sear until all sides are evenly browned.
Step 03	Reduce the heat to medium and add chopped onion and minced garlic to the pot. Sauté until the onions are translucent and the garlic is fragrant.
Step 04	Pour in beef broth until the knuckle is nearly submerged and add carrots and celery for flavor. Cover and simmer on low heat for 2 to 3 hours until the beef is fork-tender.
Step 05	Once tender, remove the beef knuckle and let it rest for a few minutes before slicing. Serve in bowls with the aromatic broth and garnish with freshly chopped parsley.

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