Slow Cooked Beef Stew with Ricotta Basil Dumplings
Prep time
Cook time
Total time
Serves: Serves 4
  • 1kg osso buco
  • 4 cups beef stock
  • 3 Tbls tomato paste
  • 4 garlic cloves, finely chopped
  • Sea salt and black pepper to season
  • 4 stalks kale
  • 12 kalamata olives, pitted and halved
  • Dumplings
  • 2 cups fresh ricotta
  • 1 cups finely grated parmesan
  • 1 egg yolk
  • ½ cup all purpose wholemeal flour
  • ¼ tsp sea salt
  • 1 handful of basil, finely chopped
  1. Brown the meat over medium to high heat. Season with salt and pepper, then transfer to a slow cooker. Add garlic and cover with beef stock and tomato paste. Set the slow cooker to low and allow to cook for at least 8 hours.
  2. When the meat is tender and falling off the bone, transfer to a pan along with all the liquid and reduce over medium heat until thick.
  3. Take the leaves off the stalks and roughly chop the kale, then add it along with the olives to the stew.
  4. While the sauce is cooking make the dumplings by placing ricotta, parmesan, egg yolk, wholemeal flour, salt and basil in a bowl and mix well to combine.
  5. Shape tablespoons of the mixture into dumplings and cook in a large saucepan of boiling salted water over high heat for 3-4 minutes or until they rise to the surface.
  6. Add the dumplings to the sauce and coat well before serving.
Recipe by The Luminous Kitchen at