Description
A hearty and comforting beef stew featuring tender short ribs and aromatic vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs bone-in short ribs
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 cup dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat, and brown the short ribs on all sides. Remove and set aside.
- Add chopped onions to the pot and sauté until translucent. Stir in minced garlic and cook until fragrant.
- Deglaze the pot with red wine, scraping the brown bits from the bottom and letting it reduce by half.
- Return short ribs to the pot, along with beef broth, rosemary, thyme, carrots, and potatoes.
- Bring to a simmer, cover, and reduce heat to low. Cook for about 2.5 hours or until the meat is tender.
- Adjust seasoning and for a thicker stew, remove the lid and simmer uncovered for the last 30 minutes.
- Serve in bowls, garnished with fresh chopped parsley if desired.
Notes
For more depth of flavor, you can prepare the stew a day in advance and refrigerate overnight. Skim off any solidified fat before reheating.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: beef stew, short ribs, comfort food, hearty meal, family recipe