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Beef Stew

Short Rib Beef Stew

Pasquale Sciarappa
During the colder months, a delicious beef stew will warm you up and keep you full!
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4


  • 2 lbs Short Ribs without bones, seasoned with salt and black pepper
  • 8 Golden Yukon Potatoes peeled and quartered
  • 6 Carrots peeled and quartered
  • 2 Celery Stalks chopped
  • 1 Sweet Onion sliced
  • 3 Garlic Cloves chopped
  • 10 oz. Peas
  • 3 tbsp All Purpose Flour
  • 2 tbsp Tomato Paste
  • 5 Thyme Sprigs
  • 1 Bay Leaf
  • 1/2 cup Red Wine dry like Cabernet
  • 4 cups Beef Stock
  • Salt and Black Pepper to taste
  • Extra Virgin Olive Oil


  • Begin by warming up the beef stock.
  • Meanwhile, in a large bowl, mix the flour and short ribs until fully coated.
  • In a large pot, add a large drizzle of olive oil and heat over medium/high. Add in the short ribs, tapping off any excess flour and cook for three minutes or until browned and then flip over and cook for another two to three minutes.
  • Once the short ribs are browned on both sides, add in the garlic and onion. Sauté together for two minutes.
  • Add in the tomato paste and mix together.
  • Pour in the wine and let cook for two minutes to allow the alcohol to evaporate.
  • Add in the carrots, celery, thyme and bay leaf. Mix together and then add in the beef stock. Bring to a boil, cover with lid and then lower the heat to low and let simmer for 25 minutes.
  • After 25 minutes, add in the potatoes and peas and mix together. Cover and let simmer for another 25 minutes over low heat.


Keyword beef stew, stew
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