Blue River Stew

1. 1

   Season the short ribs with salt and pepper on both sides.

2. 2

   Oil a large pot with either 2 tablespoons of butter or 1 tablespoon of bacon grease. After the pot is hot, add onions and garlic. Saute until the onions are translucent on medium heat.

3. 3

   Add the short ribs to the pot and brown on all sides. Stir the ribs around so that the onions do not burn. Cook the ribs for 5-6 minutes.

4. 4

   Add the beef broth, beer and water until it is boiling. When there is a rolling boil, stir in the pasoli corn and potatoes. Lower the heat and simmer until the vegetables are tender, about 2 hours. Add additional water if the stew looks too thick. Season with salt and pepper to taste. I served the stew with the bones in but if you want to take the bones out, that is optional.

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