Beef Short Rib Stew Recipe

Name: Beef Short Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lbs. beef short ribs, cut into 3-inch pieces; 1/4 cup all-purpose flour; salt; freshly ground pepper; 1/4 cup vegetable oil; 1 bacon slice, chopped finely; 2 large carrots, diced; 1 celery stalk; 8 oz. white button mushrooms, rinsed and halved; 2 cloves garlic, minced; 2 thyme sprigs; 1 tbsp tomato paste; 3 cups beef stock; 7 pearl onions; 1/4 cup peas (frozen)

Servings: persons

1 lbs. beef short ribs, cut into 3-inch pieces
1/4 cup all-purpose flour
salt
freshly ground pepper
1/4 cup vegetable oil
1 bacon slice, chopped finely
2 large carrots, diced
1 celery stalk
8 oz. white button mushrooms, rinsed and halved
2 cloves garlic, minced
2 thyme sprigs
1 tbsp tomato paste
3 cups beef stock
7 pearl onions
1/4 cup peas (frozen)

1
Season ribs with salt and freshly ground pepper. Heat oil in Dutch oven to medium high. While oil is heating, dredge ribs in flour, a few at a time. Sear ribs on all sides until browned. Set aside.
2
You should have a little (hot) oil and about 1-2 TB of flour remaining. Add the flour to oil. Stir to combine (will brown quickly). Add bacon, carrots, celery, mushrooms, garlic and thyme. Combine and cook for about 2 minutes over medium-high heat. Add tomato paste and combine. Cook for another 2 minutes, or so.
3
Place ribs and any juices back in Dutch oven. Add stock and onions. Stir to combine.
4
Bring to boil, uncovered, then lower heat to medium/medium-low. Cover, with lid propped so that steam can escape and the broth can reduce. Stir and skim fat occasionally for about 2 hours, until liquid has almost reduced to a gravy-like consistency. Add peas and simmer, uncovered, for anther 10-15 minutes.
5
Season to taste with salt and freshly ground black pepper. Serve over smashed potatoes.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lbs. beef short ribs, cut into 3-inch pieces, 1/4 cup all-purpose flour, salt, freshly ground pepper, and more.

Yes, Beef Short Rib Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Short Rib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions