Short Rib Stew
A delicious and easy to make beef stew that can be made in the slow cooker or on the stove top.
Servings 6 servings
Calories 562kcal
Equipment
Ingredients
- 3 pounds boneless short ribs - or 4 pounds bone-in short ribs
- 2 tablespoons olive oil
- 1 large onion - sliced
- 5 large garlic cloves - whole
- 4 carrots - sliced into 3 inch pieces
- 1 pound baby potatoes, halved - red or white
- 4 cups beef stock
- 3 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 8 ounces mushrooms - sliced
- 2 tablespoons all purpose flour
- 1/4 cup water or beef stock
- salt and pepper
Instructions
- Liberally salt and pepper the short ribs on both sides.
- Heat olive oil in a large skillet or dutch oven over medium high heat. Add the short ribs to one side of the pan to sear, about 3 minutes on each side. Add onions and garlic to brown on the other side of the pan, turning occasionally.
- Add ribs, onions and garlic to the slow cooker.
- Add potatoes, carrots, beef stock,tomato paste, thyme and oregano to slow cooker. Cook for 4-5 hours on high or 6-7 hours on low until ribs are fork tender.
- Combine flour and water or broth in a small bowl. Add to slow cooker along with the mushrooms. Continue to cook for 20 minutes until mushrooms are tender and sauce is thickened.
- Taste for seasoning - more salt, pepper, herbs?
- Store any leftovers in a sealed container in the refridgerator for up to 3 days or freeze for up to 3 months.
Notes
To make on the stove top, simply simmer for about 4 hours or until short ribs are tender.
Nutrition
Calories: 562kcal | Carbohydrates: 26g | Protein: 50g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 134mg | Sodium: 501mg | Potassium: 1730mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6814IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 7mg