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  1. Home
  2. Food

Beef and dark ale stew

A six-ingredient one-pot-wonder! - by Ellie Vernon
  • 02 Jul 2019
Beef and dark ale stew
Prep: 10 Minutes - Cook: 5 Minutes - Serves 4-6
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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

OPTIONAL SERVING SUGGESTIONS

Mashed potato

Finely chopped flat-leaf parsley leaves

Sour cream

Crusty bread rolls

Method

  1. Preheat oven to 140 degrees C fan-forced (160 degrees C conventional).

  2. Tie each piece of osso bucco with a length of twine to hold bone in place. Insert sprigs of thyme under twine.

    Step @stepIndex

    Step 2   

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

    Step @stepIndex

    Step 3   

  4. Put all remaining ingredients in pan.

    Step @stepIndex

    Step 4   

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

    Step @stepIndex

    Step 5   

  6. 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. 

  • Food
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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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