Beef and dark ale stew

A six-ingredient one-pot-wonder! - by Ellie Vernon

Proudly supported by

Ingredients

2kg beef osso bucco

10-12 sprigs thyme, plus extra to garnish

500g jar pickled onions, drained and rinsed under cold water

375ml dark ale

410g can diced tomatoes with tomato paste

500ml salt-reduced chicken stock

Mashed potato

Finely chopped flat-leaf parsley leaves

Sour cream

Crusty bread rolls

Preheat oven to 140 degrees C fan-forced (160 degrees C conventional).
Tie each piece of osso bucco with a length of twine to hold bone in place. Insert sprigs of thyme under twine.

Step 2
Transfer to a large, wide, heavy-based ovenproof saucepan.

Step 3
Put all remaining ingredients in pan.

Step 4
Cover with lid and transfer to oven. Cook for 5 hours until beef is falling apart.

Step 5
Remove pot from oven, remove lid and season with salt and pepper to taste. Use scissors to cut string from osso bucco. Serve garnished with extra thyme and optional serving suggestions, if using.

COOK'S TIP

You can swap osso bucco meat for 1kg of diced gravy beef instead, if you like.