This stew makes a great breakfast on toast. If you have a slow cooker, use it in reverse: Cook the stew overnight, and you will wake to the aroma of a delicious breakfast ready to enjoy on toast.
1kg osso bucco from grass fed beef (it has a healthier fatty acid profile than grain fed beef)
1 large onion, cut into wedges
1 clove garlic
3 mushrooms, quartered
1 tablespoon wheat flour
2 bay leaves
1 cup wine (optional – use extra stock instead if you prefer not to use wine.)
1 cup salt reduced beef stock
Heat a heavy based pan to medium high and add about one tablespoon oil.
Dust each piece of meat with the flour, and brown each side in the hot oil. This will probably need to be done in batches.
Turn the heat down a little, add a little more oil if needed, and softly saute the onion, garlic and mushrooms.
Add the wine to ‘deglaze’ the pan base, return the meat to the pan, and pour over the beef stock, adding the bay leaves before you transfer to the oven or slow cooker.
For oven cooking, bake at 150°C for 3 hours; for a slow cooker, follow your manufacturer’s instructions.
Make life easy for yourself: Cook as large a batch as possible, freeze leftovers in portion size containers for later.