Thursday, April 19, 2012

Osso Buco Stew

This is one of my husband's favorites and it's perfect for a cold, rainy day! It's easy to make and really, really delicious! I used beef rather than veal or lamb but you can choose your favorite meat.
2 pounds beef stew meat, cut into small chunks (I use a beef roast - it's cheaper that way)
4 T olive oil (you can use any oil)
1/4 cup white rice flour (this also makes it gluten free)
Coarse ground salt and pepper to taste
2 cups stock or broth (you can use chicken or beef)
1 chopped onion, small
2 shallots, chopped
3 cloves of garlic, chopped
4 stalks chopped celery
4 large carrots, sliced
1 T thyme
1 tsp rosemary
1 1/2 cups diced tomatoes (you can used canned tomatoes if you want)
  • You can make this in a crock pot but I like to use a large dutch oven pan for mine. 
  • Heat oil in a skillet or the dutch oven pan. Using a gallon size baggie, pour the flour with some salt and pepper into the baggie and place the cut meat in the baggie and shake. 
  • Add the meat to the hot oil and brown for a few minutes, stirring occasionally, about 10 minutes. 
  • Add enough veggies (except the tomatoes) to cover the meat. Top with the tomatoes, then pour the stock over the top. Cover with the lid.
  • I cooked mine in the oven at 300F for 3 hours or until the meat was tender, I turned it down to 250F for about an hour (yes, late husband). 
  • You can also cook this on the stove in your covered dutch oven pan on low, simmer for 3-4 hours or until the meat is tender.
  • If you are making this in a crock pot, cook on low for about 6-8 hours or about 3-4 hours on high.
I served this with fresh, homemade dinner rolls made from Simply Sweet Homemade Buns recipe, listed on our Popular Posts section. You can serve this over rice, biscuits, polenta, or potatoes. Enjoy!

Love and peace,
~ Simply Tammi

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