Warm up on those chilly fall days with our Wagyu Osso Buco Stew recipe! The buttery flavor of the Wagyu heightens the already comfy feeling you get from this stew. You won't believe how easy it is to make, just dump, set, and walk away.
INGREDIENTS:
- 1 package Wagyu Osso Buco
- 1 cup onion (chopped)
- ½ cup carrots (chopped)
- ½ cup celery (chopped)
- 2 tbsp tomato paste
- 2 cups red wine
- ¼ cup water
- 3 cups beef stock
- 2 sprigs thyme
- 1 bay leaf
- 2-4 tbsp of cornstarch
- Salt & pepper, or your other favorite Italian seasonings (as needed)
DIRECTIONS:
- Sear Osso Buco on both sides in a pan set to medium-high heat.
- Add all ingredients to your crockpot and set to low for 8-10 hours or high for 4-6 hours.
- Once meat is tender and fall of the bone, remove bones from the pot.
- Create a cornstarch slurry by mixing cornstarch with a quarter cup of water. Add to pot and stir to combined.
- Continue to cook at your desired temperature for 30 minutes or until thickened.
- Serve by itself, over potatoes, or buttered egg noodles for a savory weeknight dinner.
