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Short Rib Stew Recipe

   
 

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     Short Rib Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 minutes

Ingredients
4 lbs - beef short ribs
1 - 14 oz can diced tomatoes
1 - lg carrot
2 - lg onions
4 - medium potatoes
1 cup - frozen green beans
5 cloves - garlic
1 - bay leaf
3/4 tsp - dreid sage
 
3/4 tsp - dried thyme
2 c - beef broth or bullion
1/4 tsp - salt
1/4 tsp - ground black pepper
3 tbsp - vegetable oil
1/4 cup - dry red wine

Instructions
Peel carrots and cut into lengths about 1 inch long. Slit in half along the length as required to keep the width to around 1/2 inch maximum. Peel and dice the onions to around 1/2 inch square. Slice the garlic cloves into sections around 1/8 inch wide.
Brown the ribs on all sides in the vegetable oil. I do this in an 8 qt. dutch oven. Remove the ribs from dutch oven and set aside as they are finished. When all of the ribs are browned, place the carrots, onions and garlic in the dutch oven and cook for 3-4 minutes, stirring often until they just start to soften. Stir in the beef broth, tomatoes with their juice, and add the ribs with any accumulated juices. Add all of the seasonings at this time. Cover, bring to a boil, then reduce heat and simmer for about 1 hour. Add the wine at this time.
Peel the potatoes, cut into pieces about 1 inch square. Add to the stew and simmer covered for another 30 minutes.


Originally Submitted
6/7/2012





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