Short Rib Stew

How to make a Short Rib Stew.

Ingredients: Serves 6

  • 6 bone-in beef short ribs, trimmed of fat
  • 4 bacon slices
  • 9 small new potatoes, scrubbed clean and cut in half
  • 8 oz white button mushrooms, rinsed and halved
  • 1 leek, cleaned and diced, white part only
  • 1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
  • 2 onions, chopped
  • 6 large stalks celery, diced
  • 2 carrots, peeled and diced
  • 3 garlic cloves, minced
  • salt
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 1 small fennel, fronds, stems, and core removed, large-diced
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • parsley, for garnish
  • fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 6 cups beef stock


  1. Place the bacon strips in a large (5 to 6 quart), thick-bottomed Dutch oven.
  2. Set the heat to medium-high and cook the bacon until much of the fat has been rendered.
  3. Remove the bacon to a paper towel lined plate.
  4. Pour off all but 1 Tbsp of the bacon fat from the pot.
  5. Season the ribs all over with salt and pepper.
  6. Add the short ribs to the pot with the bacon fat, taking care to not overcrowd the pot (work in batches if necessary).
  7. Brown on all sides, about 3 to 5 minutes per side.
  8. If you want to get good browning, do not stir the short ribs unless to turn.
  9. Whilst the short ribs are browning, chop the bacon and set aside.
  10. Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl.
  11. Add the chopped onions to the pot.
  12. Sprinkle with 1/2 teaspoon of salt.
  13. Cook until translucent, about 4 minutes.
  14. Add the garlic and cook for an additional minute.
  15. Add the stock and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan.
  16. Add tomatoes and their juices and reserved bacon.
  17. Stir in the tomato paste, Worcestershire, bay leaf and thyme.
  18. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes.
  19. Cover and cook on low heat for 2 1/2 hours.
  20. After 2 hours add halved potatoes, carrots, fennel, leek, celery and mushrooms, along with the sugar.
  21. Turn the heat up slightly and simmer uncovered.
  22. Cook until the vegetables are tender and the meat pulls away easily from the bone, about 30-45 minutes.
  23. Season with salt and pepper and remove the thyme sprigs and bay leaf.
  24. Remove the bones from the stew and cut the meat into bite size pieces, then put back into the stew.
  25. Garnish with chopped parsley.
  26. Serve and enjoy!
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