Osso Buco Style Beef Stew
I used to be a veal fan, but I struggle with the way it's raised, even the more "humane" methods don't have me completely convinced. But I am in LOVE with Osso Buco. The traditional Italian dish, which means "hole in the bone" is made with veal shanks. I've reinterpreted it a few ways, with lamb shanks, and here, with grass fed beef stew meat. It's a delicious way to cook tougher cuts of meat with unctuous results. If you're using an instant pot it's done in less than an hour.
When I made it "BP" (Before Paleo) I would serve it over creamy, cheesy polenta. Those days of grain are over for me, so mashed potatoes do the trick and absorb all of the wonderful sauce. But if I'm really lazy, or in a hurry, I just throw all of the veggies in at the end and it becomes more of a stew. This recipe is the stew version. But feel free to make your own modifications, use up whatever veggies you have in your fridge and season the way you like. Be sure to finish the dish with Gremolata. This is simply a guideline! Get creative!
Osso Bucco Style Beef Stew
Ingredients
- 2 Tablespoons Olive or Avocado Oil
- 1 whole sweet onion, chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds grass fed beef stew meat
- 2 Tablespoons Organic Paleo Powder All-Purpose seasoning or Italian seasoning blend
- 1 15 ounce can organic tomato sauce
- 1 small can organic tomato paste
- 15 ounces organic chicken or beef bone broth
- Your preference of assorted vegetables, such as carrots, parsnips, mushrooms and potatoes, cut into large pieces
- Finish with Gremolata
Method
- Heat the olive oil in the Instant Pot on the sauté setting. (Or, on the stovetop in a dutch oven or pan large enough to accommodate meats and vegetables)
- Sauté the onions until translucent. Add the garlic, stir until fragrant, be sure not to toast it.
- Add the beef stew meat and brown, stirring occasionally.
- Season with Paleo Powder or spice blend, salt and pepper to your preference.
- Add the tomato sauce, tomato paste and bone broth. Stir to combine.
- Change instant pot setting to high and cook for 45 minutes. (On the stovetop, bring to a boil, then reduce to a simmer, cover and cook for 1-1/2 hours, until meat is fork-tender.
- When cooking is complete, quick release steam and add the vegetables. Replace the lid and add 10 minutes to cook time. (On the stovetop, add the vegetables, replace lid and simmer until tender, 20-30 minutes. Also note for stovetop method, stir occasionally and if liquid starts to evaporate, add more bone broth).
- Quick release steam when vegetables are finished cooking. Top each dish with Gremolata.
Calories
809.00Fat (grams)
34.50Sat. Fat (grams)
10.93Carbs (grams)
32.69Fiber (grams)
6.83Net carbs
25.86Sugar (grams)
11.81Protein (grams)
93.32Sodium (milligrams)
2070.62Cholesterol (grams)
287.38Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.
