Cow Heel Stew & Dumplings

Cow Heel Stew with Ox Tongue and Horseradish Dumplings

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

Cow heel is a term that I came across whilst researching a recipe in a 100-year-old cookery book. The closest cut to it nowadays is shin, which is best slow cooked as it brings the full flavour out. I love reading old recipes and bringing dishes up to date - this is essentially stew and dumplings with a twist.


  • 2 kg diced cow heel meat, or shin
  • 100 g seasoned flour
  • 2


To make the stew, lightly coat the meat in seasoned flour and colour in a large casserole dish, remove the meat and colour the vegetables in the same pan, then add the stout and bring to the boil, add the beef stock, thyme and bay leaves and return to the boil. Return the meat to the pan, add 4-6 dashes