Quick & Easy

Tuscan beef stew

tuscan beef stew
6
15M
6H 5M
6H 20M

Ingredients

Method

1.Trim beef of any excess fat. In a large frying pan, heat oil over medium-high heat. Cook beef, in batches, for 2-3 minutes, or until browned all over. Transfer beef to a 4.5-litre (18-cup) slow cooker.
2.In the same pan, cook onion, garlic and anchovy, stirring, for about 1 minute, or until fragrant. Add flour; cook, stirring, for a further 1 minute. Stir in vinegar and paste, then tomatoes, stock, water and rosemary. Transfer mixture to slow cooker.
3.Cook, covered, on low, for 6 hours. Season.
4.Just before serving, stir in olives.

In Italian, osso buco means bone with a hole'. It is cut from the shin of the hind leg (shank), and is also known as knuckle. The hole is filled with rich bone marrow, also known as jelly’; stand the bones upright to cook, so you don’t lose the delicious jelly inside. This recipe is suitable to freeze at the end of step 3. Not suitable to microwave.

Note

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