Braised Short Rib Beef Stew.
This is how you spell comfort food. Yeah. Up there. That.
Spelling was my best subject in school so I would know. Right! I always killed it on spelling tests. Probably due to my spot-on memory. I remember ev.er.y.thing.
It really sucks for all the men in my life.
Math was my worst subject, coming in right ahead of science, economics, accounting and all things related to stuff like that.
I still stand by my key investment choices in the means of great shoes though.
One of the worst flaws I have is that if I’m not crazy nutso passionate about something? I just don’t do it. I mean, okay, I might DO it, but I put almost zero effort into it. Hence my lack of caring for numbers and math-related things. I don’t even remember what algebra IS. It’s bad.
This is good for projects and business related entrepreneurial things.
This is bad for real life like cleaning, laundry and eating vegetables.
But hey! I have some vegetables here. Maybe. Like… a potato? Some parsley? Carrots? Whatevs.
It’s hasn’t even been that cold here this week but there is no way I’m missing out on obligatory soup weather. It could be this same temperature in April or May and this stew is appropriate NOW. The comfort food at it’s finest.
Eating food this delicious and soul warming just makes me happy.
It makes me feel good.
And I’ve got a little infatuation with short ribs, which you might have known since I never shut up about these tacos. GAH. Those tacos. So delicious.
Short ribs are just so… so… rich. They are decadent and add so much more to plain old beef dishes. The outshine almost every pot roast or pulled beef recipe I can think of. It’s the one form of beef I want all the time. In everything.
And yeah, I’m thinking that you probably can make this in the crockpot, but I’d still be sure to brown the ribs first. And don’t add the potatoes, carrots and slurry until an hour or two before serving? Oh and you may need to cut down on the wine a bit. But really. Sometimes there is just something about simmering a pot of soup on the stove all day. Besides the whole having to be worried that you might forget about it and burn your house down.
Other than that, it’s totally cozy.
- 8 beef short ribs, about 3 to 4 pounds
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dry red wine, I used cabernet
- 12 ounces sliced mushrooms
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 3 large yukon gold potatoes, peeled and cubed
- 4 cups low-sodium beef stock
- 2 cups cold water
- 2 tablespoons flour
- 3/4 cup sliced carrots
- chopped fresh parsley
- Season the short ribs with the salt and pepper. Heat a large pot over medium-high heat and add the olive oil. Once it’s hot, add the short ribs and sear them until deeply golden, about 4 to 5 minutes. Add in 2/3 cup red wine and let cook for 1 to 2 minutes, the reduce the heat to low and cover. Cook the short ribs for 2 hours, checking on them occasionally. If the liquid cooks off, add more in the form of wine, beef stock or water just so there is a thin layer on the bottom of the pot.
- After 2 hours, remove the ribs from the pot and place them in a bowl. There should be a bit of liquid left in the pot (if there seems to be a lot, drain some). Add the mushrooms and cook, stirring until softened, about 5 minutes. Add in the onions and garlic, stirring to toss. Cook for 5 minutes. Add the remaining wine and cook for 2 minutes more. Remove the beef from the ribs, discarding any large chunks of fat or gristle. Add the beef, beef stock and potatoes to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the potatoes just soften.
- Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry. Add the carrots and the slurry to the stew and stir well. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally, until the carrots are softened. Taste and season additionally with salt and pepper if needed – this will depend on the sodium level of your stock.
- Serve with freshly chopped parsley on top.
It’s like a gigantic hug.