Description
A hearty and comforting Short Ribs Beef Stew, rich with umami flavors and a perfect blend of vegetables and herbs, perfect for family gatherings.
Ingredients
Scale
- 4 lbs bone-in short ribs
- 4 cups beef broth
- 2 onions, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 8 oz cremini mushrooms, sliced
- 2 tsp fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the ingredients—chop the onion, carrots, celery, and mushrooms, and set aside. Pat the short ribs dry with paper towels.
- In a large Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear them on all sides until browned. Transfer to a plate.
- Add onions, carrots, and celery to the pot, sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in tomato paste and then add the beef broth, scraping the bottom of the pot.
- Return short ribs to the pot, add thyme and bay leaves. Ensure ribs are submerged in the broth.
- Bring to a boil, reduce heat to low, cover, and simmer for 2-3 hours until tender. Stir occasionally.
- Once tender, remove short ribs, shred the meat and return it to the stew. Adjust seasoning with salt and pepper to taste.
- Ladle into bowls and sprinkle with fresh herbs before serving.
Notes
For enhanced flavor, consider adding a splash of red wine before simmering or include root vegetables like potatoes or parsnips.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: beef stew, short ribs, comfort food, southern cooking