Slow cooker recipes

Tuscan beef stew

tuscan beef stew
6H 5M
6H 20M




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.


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.


Cook, covered, on low, for 6 hours. Season.


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.


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