Flavorful Beef Short Ribs Stew
A hearty and rich beef short ribs stew, slow-cooked to perfection with a delightful medley of vegetables, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, diced
- 4 carrots carrots, chopped
- 1 cup mushrooms, sliced
- 4 cups beef broth
- 1 cup red wine your favorite
- 2 bay leaves bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon Worcestershire sauce
- to taste Salt and freshly ground black pepper
- Fresh parsley for garnish optional but fancy!
Instructions
Preparation
- Season the beef short ribs generously with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Add the short ribs in batches and sear for about 3-4 minutes on each side until nicely browned.
- Remove the short ribs and add the onion and garlic to the pot. Sauté for about 5 minutes until soft and fragrant.
- Add the carrots, potatoes, and mushrooms. Stir and cook for another 5 minutes.
- Return the short ribs to the pot and pour in the beef broth and red wine. Add the bay leaves, thyme, and Worcestershire sauce.
- Cover and reduce the heat to low. Let simmer for at least 2-3 hours until the ribs are fork-tender.
- Remove the bay leaves before serving. Ladle into bowls and garnish with parsley if desired.
- Serve warm with crusty bread or enjoy directly from the bowl.
Notes
For best flavor, consider making a day ahead. Leftovers can be stored for up to 3 days or frozen for up to 3 months.