Short Rib Beef Stew
During the colder months, a delicious beef stew will warm you up and keep you full!
Ingredients
- 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
Instructions
- 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.
Video
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