Description
A rich and comforting beef stew with tender short ribs, aromatic herbs, and hearty vegetables, perfect for chilly evenings.
Ingredients
Scale
- 3 lbs bone-in short ribs
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 lbs Yukon Gold potatoes, cubed
- 4 cups beef broth
- 1 cup red wine
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season short ribs with salt and pepper. In a large pot, heat oil over medium-high heat and sear ribs until browned on all sides. Remove and set aside.
- Add onions to the pot and sauté until translucent, then add garlic and cook for another minute.
- Introduce carrots and celery, allowing them to soften for about five minutes.
- Pour in the red wine, scraping up any browned bits. Allow to reduce slightly.
- Return the short ribs to the pot, add thyme and bay leaves, and cover. Simmer for 2-3 hours on low heat.
- When the meat is tender, add cubed potatoes and cook until fork-tender. Adjust seasoning as necessary.
- Serve in bowls, garnished with fresh parsley, with crusty bread on the side.
Notes
For variations, substitute beef chuck for short ribs or use parsnips instead of potatoes.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef stew, short ribs, comfort food, hearty meal, family recipe