Name: Beef and dark ale stew
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-6
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

Osso bucco is a beautiful cut of meat perfect for slow cooking. But you can always swap it out for 1kg of diced gravy beef instead if you like.

Looking for more hearty stew recipes?

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

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.

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

Put all remaining ingredients in pan.

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

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.