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Prep Time: 30 minutes | Cook Time: 4-5 hours | Serves: 4

  • Rumba® Beef Hind Shank (2 lbs., cut into cubes)
  • Vegetable oil (as needed)
  • 2 tbsp flour
  • Salt and pepper (to taste)
  • 7 oz canned navy beans, drained
  • 1/2 cup carrots, diced
  • 1/2 cup turnip, diced
  • 1 cup onions, diced
  • 1/2 cup tomatoes, peeled and chopped, or use canned crushed or diced
  • 8 oz bacon, diced
  • 2 qts beef broth
  • Cheese cloth bag or tea ball containing: 1 tbsp peppercorns, 1 bay leaf and 2 garlic cloves, crushed
  1. Combine the stock ingredients in a large stockpot. Bring to a boil and simmer for about 2 hours. Strain and reserve (this step can be done the day before – if so, refrigerate).
  2. Season the beef cubes with salt and pepper. Lightly dust with flour.
  3. Heat a small amount of vegetable oil in a large heavy stewing pot.
  4. Brown the beef in small batches, adding more oil to the pan as necessary between batches. Hold the browned cubes on the side.
  5. When all of the meat has browned, pour off the excess fat and add the prepared stock. Bring to a boil and lower to a simmer.
  6. Return the cubes to the stock and simmer until tender, about 2 hours.
  7. Season to taste with additional salt and pepper as necessary.
  8. Serve with rice or mashed potatoes.