Boneless Beef Short-Rib Stew Recipe

Name: Boneless Beef Short-Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1 1/2 pounds good quality boneless beef short ribs; 1 large sweet vidalia onion, peeled and cut into chunks; 2-3 large garlic cloves, peeled and cut into chunks; 3-4 carrots, peeled and chunked; 2-3 small stalks celery with leaves; large bunch fresh mushrooms (white button or baby bellas), washed & sliced; 16 ounces container of organic unsalted beef stock or homemade beef stock; 2 tablespoons or so of worcestershire sauce; 1 glass of red wine; olive oil; flour; 2 bay leaves; fresh flat leaf parsley; salt and pepper to taste

Servings: persons

1-1 1/2 pounds good quality boneless beef short ribs
1 large sweet vidalia onion, peeled and cut into chunks
2-3 large garlic cloves, peeled and cut into chunks
3-4 carrots, peeled and chunked
2-3 small stalks celery with leaves
large bunch fresh mushrooms (white button or baby bellas), washed & sliced
16 ounces container of organic unsalted beef stock or homemade beef stock
2 tablespoons or so of worcestershire sauce
1 glass of red wine
olive oil
flour
2 bay leaves
fresh flat leaf parsley
salt and pepper to taste

1
Let the boneless beef short ribs come to room temperature and season well with salt, pepper and coat lightly in flour; set aside.
2
In a large deep dutch oven pot, drizzle lightly with olive oil and place on medium high heat on the stovetop and brown the meat on all sides until done; remove from pan and set aside.
3
Add in the garlic and onion and drizzle more oil if needed; allow to saute for just a few minutes (do not brown) and then add in the glass of red wine to deglaze the pan and allow to simmer for a few more minutes.
4
Add the meat pieces back to the pot; stir well to coat the pieces and add in enough beef stock to almost cover the meat pieces. Add in the celery stalks (cut in half or so), the bay leaves and the worcestershire sauce.
5
Season lightly with salt and pepper and place the pot on the middle rack in the oven at 365-375 degrees loosely covered in foil.
6
Let this cook for about 2-2 1/2 hours, checking once in a while to stir the mixture and turn the meat pieces over in the cooking liquid. The mixture should be simmering very slowly at this point; adjust your oven heat as needed.
7
At the 2 1/2 hour mark, add the chopped carrots and the mushrooms to the mixture and add in a bit more stock if the liquid is too thick or too low in the pan.
8
The additional stock will simmer the carrots and mushrooms just enough to cook them but they will still be tender and filled with flavor from the cooking liquid.
9
Let this cook in the oven, covered with the foil for about 30 minutes or so until the carrots are tender. The meat should be falling apart at this stage and your can taste the meat and stewing liquids to adjust the seasonings at this point.
10
Remove the pan from the oven and let rest for a few minutes before serving (remove the 2 bay leaves and discard). Garnish with fresh chopped parsley and serve with homemade mashed potatoes, buttered noodles or couscous on the side with a green vegetable side or salad.
11
My favorite way to eat this stew is with some greens or large vegetable salad and my rustic thick-crust pane d' altamura.

198

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 14 ingredients. The key ingredients include: 1-1 1/2 pounds good quality boneless beef short ribs, 1 large sweet vidalia onion, peeled and cut into chunks, 2-3 large garlic cloves, peeled and cut into chunks, 3-4 carrots, peeled and chunked, and more.

Yes, Boneless 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!

Boneless Beef Short-Rib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions