I remember as a child our mother would make beef soup and I would make her strain it because eating vegetables like that was something I was NOT going to do! Gladly, I’ve since grown up and I love her soup now. It has made me realise that sometimes perseverance does pay off. Just because your kids won’t eat it now, keep offering it to them because one day they may surprise you!

I like to cook this soup in my slow cooker as it makes the beef fall apart and melt in your mouth.  This is a hearty dish that’s super affordable.

Related ingredient: vegetable stock paste

February 20, 2018
  • 10m
  • 8h
  • 8h 10m
  • 1

Ingredients

  • 350 g osso bucco
  • 1/2 c plain flour (gluten-free works well)
  • 1 tbsp. olive oil
  • 1 brown onion
  • 2 carrot
  • 1 zucchini
  • 2 celery stick
  • 1 swede
  • 1/4 c vegetable stock paste
  • 1/2 c dried soup mix
  • 1 L water

Instructions

  1. Coat the osso bucco in flour and dust off any excess. Heat a frying pan over med-high heat and add the olive oil. Brown the meat off cooking for 3-4 minutes each side.
  2. Dice all vegetables and put them along with everything else in the slow cooker. If you would like the soup thick grate the carrot, zucchini and swede.
  3. Cook on low for 8 hours.
  4. Once done, break up the meat using two forks and remove the bone and fat.
  5. Serve with crusty bread and butter.
  • 6-8