Beef stew (Osompouko)

I usually cook this beef stew when I have a few slices of beef shank on hand, the kind with a bone in the middle. I don't need complicated techniques, and the basic ingredients are easy to find, even if you haven't planned ahead. It's a recipe that turns out well when you don't have much time to fuss, and the aroma of wine and cloves adds something special without requiring expensive or hard-to-find ingredients.

Quick Info

Total time: about 2-2.5 hours, depending on how quickly the meat cooks
Preparation time: 15 minutes
Cooking time: 1.5-2 hours
Servings: 4
Difficulty: easy-medium, depending on your patience waiting for the meat to simmer
Recipe type: hearty lunch or dinner, also suitable for a weekend meal

Ingredients

4 slices of beef shank (osso buco or similar, with bone)
2 onions
3-4 garlic cloves
3 tomatoes
2 tablespoons of tomato paste
1 glass of wine (white or red, according to preference)
1 teaspoon of sugar
salt
pepper
ground cloves (to taste)
oil for frying

Instructions

1. Start with the beef. Put a little oil in a pot and let it heat well. Add the slices of meat and brown them for a few minutes on each side, just enough to get a little color on the surface. Remove them to a plate.

2. Chop the onion fairly finely and sauté it in the remaining oil (you can add a little more oil if needed). Add the garlic, chopped or crushed, and stir for 1-2 minutes, being careful not to let it burn.

3. Place the meat back over the onion and garlic. Pour the wine over it, stir, and let it simmer for a few minutes to let the alcohol evaporate. You will notice a slightly sweeter aroma, indicating that the wine has evaporated enough.

4. Grate the tomatoes and mix them with the tomato paste and sugar. Pour this mixture over the meat. Add salt, pepper, and ground cloves to taste.

5. Add enough water to the pot to cover the meat, then let everything simmer slowly over low heat. Stir occasionally and watch for the sauce to reduce and thicken. If it reduces too much and the meat isn't done, add a little hot water.

6. Check if the beef is tender; it should easily break apart with a fork. The sauce should be thick, not watery.

7. Meanwhile, cut the potatoes into cubes or slices and fry them separately. Serve the meat with the tomato sauce and fried potatoes on the side. Alternatively, you can use rice or pasta if you prefer.

Why I make this recipe often

I love it because it's a hearty dish that uses meat which usually needs slow cooking to become tender. Plus, I can let it simmer without requiring too much attention. The sauce is flavorful and pairs well with various side dishes.

Tips and Variations

Tips

- If you have more time, cook it on very low heat. The meat becomes more tender.
- Don't let the onion and garlic burn. It changes the flavor of the sauce.
- Taste the sauce towards the end. If it seems too acidic, you can add a little more sugar.
- Cloves are very strong, so start with a pinch and taste. You can add more towards the end if you want a stronger flavor.

Substitutions

- You can use another cut of beef with a bone; it doesn't have to be classic osso buco.
- If you don't have fresh tomatoes, you can use just tomato paste or a small can of tomatoes, but the final texture will be slightly different.

Variations

- You can add a chopped carrot to the onion for extra sweetness, but it's not essential.
- For a thicker sauce, leave the pot uncovered at the end to reduce the liquid further.

Serving Ideas

- I most often serve it with fried potatoes, but it also goes well with simple mashed potatoes.
- You can try it with short pasta or boiled rice.
- The sauce can also be served over polenta if you prefer something more rustic.

Frequently Asked Questions

1. What type of wine is suitable for this stew?

You can use both white and red wine. I use whatever I have on hand; it’s important that it’s dry, not sweet.

2. How much ground cloves should I use?

Cloves are very potent. Start with a pinch and taste. You can add more later if you want a stronger aroma.

3. Can I make the recipe without tomato paste?

You can, but the tomato paste helps with the consistency and color of the sauce. If you don't have it, use more tomatoes or canned tomatoes.

4. Can I put everything in a slow cooker?

I haven't tried it personally, but the principle is the same. Brown the meat and onion first, then let it cook in the slow cooker for 6-8 hours until the meat is very tender.

5. If I don't have ground cloves, can I use whole cloves?

You can add 1-2 whole cloves, but remove them before serving so that no one accidentally bites into one.

Nutritional Values

Estimated per serving (just the stew, without fried potatoes):

Calories: approximately 350-400 kcal
Protein: 30-35 g
Fat: 15-18 g
Carbohydrates: 10-12 g

Values are approximate and can vary depending on the type of meat and the exact amount of oil used.

Storage and Reheating

The stew keeps well in the refrigerator, covered, for 2-3 days. It can be reheated directly on the stove or in the microwave. If the sauce has thickened too much, add a tablespoon or two of water when reheating. Fried potatoes do not keep as well; it's best to make them fresh for each serving.

 Ingredients: 4 slices of beef shank, 2 onions, 3-4 cloves of garlic, 3 tomatoes, 2 tablespoons of broth, 1 glass of wine, 1 teaspoon of sugar, salt, pepper, ground cloves, oil

 Tags:  veal stew