10 minutes of prep, 2.5 hours of cooking and you'll have the most amazing pot of deliciousness.
Serves about 6-8
Ingredients
1kg Osso Bucco {4 pieces} 1/2 kg gravy or chuck beef diced 1 large red onion chopped 1 large carrot chopped 1 400g tin of diced tomato 1/2 kg mushrooms {I used whole button}
1/2 bunch of Kale 1kg green beans
Parlsley
Olive oil Flour Water S&P Red wine
Method
Get yourself a heavy based pot, i'm using a cast iron one. Put it on the stove and let it get hot, and then add a little bit of olive oil.
Dust your meat with flour and then into the hot oil in batches. Sprinkle with salt and pepper.
Cook for about 4 minutes on each side, you want it to brown and lift off the base without sticking. Once you've browned all the meat on both sides remove it from the pot, I put it in the lid to save having to dirty another thing.
Now add your onions and carrots and cook for a minute, then add your mushroom and season. Cook it till the onions are translucent, add your meat back in. You'll notice a whole lot of stuff stuck on the bottom of the pot, add some wine, about a cup and stir the bottom with a wooden spoon, the pot should be clean now.
Add your chopped tomatoes. Using the tomato tin, fill it with water and add it to the pot, do this 3 times. So in total you'll use about 1.2ltrs of water. Stir and season well and put the lid on. Turn the heat to medium low, enough to continue a simmer.
Check it every once in a while and stir it around, make sure the bottoms not burning or that it needs more liquid. In total I cooked mine for 2.5 hours, 1.5 would've been enough, but longer is always better with stews.
30 minutes from the end I added a few handfuls of chopped kale.
Meanwhile I boiled some green beans which I served separate but would've preferred them in the stew. So you could either boil them and stir them through at the end or add them raw about 15 minutes before its ready to cook together. You want them crunchy not soft.
I tasted as it cooked and adjusted the seasoning, test it one last time before serving, add some chopped parsley and even some chives.
My Tip: I served mine with mash and then some boiled white rice for my brothers, which once I drained I cooked together with the stew. Even pasta would work well.
I used a rosemary twig and removed it which I'm still not sure if I liked the flavour, you could use bay or thyme, up to you!
For extra goodness mix in a can of Cannellini Beans
Enjoy x
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