Description
A comforting and hearty stew made with tender short ribs, earthy vegetables, and fragrant herbs, perfect for chilly evenings.
Ingredients
Scale
- 4 bone-in short ribs
- 4 cups beef broth
- 2 large potatoes, diced
- 2 carrots, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup red wine (optional)
- Salt and pepper to taste
- Oil for searing
Instructions
- Season the short ribs with salt and pepper, then sear in a large Dutch oven over medium-high heat until browned on all sides.
- Remove the short ribs and set aside. Sauté diced onions until soft, then add minced garlic and cook until fragrant.
- Deglaze the pot with red wine, scraping up any brown bits.
- Add diced carrots and potatoes, stirring to combine with the aromatics, then return the short ribs to the pot.
- Pour in beef broth to cover the ingredients by about an inch and add thyme and rosemary.
- Bring to a gentle boil, then cover and reduce heat to low. Simmer for 2.5 to 3 hours until the meat is tender.
- Taste and adjust seasoning before serving. Ladle into bowls and garnish with fresh herbs, if desired.
Notes
This stew tastes even better the next day as the flavors meld together. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: beef stew, short ribs, comfort food, slow cooker, hearty meals