Beef Short Ribs Beer And Barley Stew

1. 1

   Heat the Olive oil in a cast iron skillet or large dutch oven over medium heat. Generously season short ribs and stew meat with salt and pepper. Sear the short ribs, ensuring all six sides have a dark brown crust. Set ribs to the side and brown the stew meat. When fully seared, set aside with the short ribs.

2. 2

   While meats brown, cut the potatoes, carrots, celery, tomatoes, and onion into 1 inch size pieces. Leave brussel sprouts and mushrooms whole. Add the potatoes and garlic to the meat pan, turn heat to high, and saute for 4-5 minutes, until garlic begins to brown. Remove potatoes and garlic, set with meats.

3. 3

   In a large stock pot, combine celery, carrots, onion, mushrooms, brussel sprouts, bay leaves, rosemary sprigs, parsley, seasonings, and beer. Bring the mixture to a boil. Turn heat down to simmer for 20-30 minutes. Add beef stock, tomato paste and tomatoes. Bring mixture back to a boil and simmer an additional 10-15 minutes. Add the meat and potato mixture, stir in the barley, and cover. Let simmer until the meat falls off of the short ribs, or transfer to a crockpot on low heat and let sit overnight or all day.

4. 4

   Serve in warm bread boules.

* Per serving · 4 servings · Values may vary.