This hearty stew is packed full of tender vegetables and melt-in-your-mouth beef short rib meat. One of the beauties of this dish is that it is all done in one pot, from browning the meat to sautéing the vegetables to roasting in the oven. Serve with some fresh crusty bread and you have a winner.

 

 

 

 

It starts with 2-3 pounds of meaty, bone-in, beef short ribs.  Throw in some carrots, onions, celery, potatoes & garlic, and a few other spices.  Two kinds of broth, tomatoes & wine round out the flavor for a rich satisfying stew.

 

Combine the three types of salt with the pepper and season all sides of the meat.  Dredge in flour, shaking off any excess.

 

Brown all sides of the short ribs, leaving room between them for even browning.  this will take several batches, but it is worth it to get the lovely brown crust on the meat.

 

Set the browned meat aside while you prepare the vegetables.

 

Saute the carrots, celery, onions & garlic in the same pot you browned the meat it.  This will make sure you don’t miss out on any of the little brown bits on the bottom of the pot.  Saute until the onions are translucent.

 

Add the can of tomatoes, with its juice, and the Worcestershire sauce.

 

Return the browned short ribs to the pot and add the remaining liquids; beef broth, chicken broth, wine & water. Bring to a simmer, then cover and roast in a 325 degree oven for 2 hours.

 

After 2 hours, remove the bones from the pot.  At this point the meat will easily fall off the bones. Add the diced potatoes, cover again and return to the oven to roast an additional 30 minutes, until the potatoes are tender.

Serve with some fresh crusty bread.

 

Beef Short Ribs Stew
 
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Serves: 8-10
Ingredients
  • 2-3 pounds of bone-in short ribs
  • ¼ olive oil
  • ½ tsp. salt
  • ½ tsp. black papper
  • ½ tsp. garlic salt
  • ½ tsp. seasoned salt
  • 1 C. flour
  • 6 cloves garlic, smashed
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 sweet onion, diced
  • 1 C. red wine
  • 2 C. chicken broth
  • 2 C. beef broth
  • 2 C. water
  • 1 can diced tomatoes (14.5 oz)
  • 2 T. Worcestershire sauce
  • 6 medium potatoes, peeled & diced
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine the salt, garlic salt, seasoned salt & pepper and season all sides of the short ribs with it.
  3. Dredge in flour, shaking off any excess.
  4. Brown the short ribs on all sides in a large ovenproof pot with the olive oil.
  5. Do this in batches so as not to crowd the meat, because you want it to have a golden crust on all sides.
  6. Set the browned meat aside while you prepare the vegetables.
  7. Add the diced onions, celery, carrots & garlic to the same pot you browned the meat in.
  8. Saute until onions are translucent.
  9. Add the tomatoes, with their juice, and the Worcestershire sauce.
  10. Return the browned meat to the pot and add the remaining liquids; chicken broth, beef broth, wine & water.
  11. Bring to a simmer, then cover and place in a preheated oven for 2 hours.
  12. Remove the bones from the pot. The meat should easily come off at this point.
  13. Add the diced potatoes, cover again and return it to the oven for another 30 minutes.