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Flavorful Beef Short Rib Stew

A cozy and comforting dish that brings the family together, featuring tender beef short ribs slow-cooked in a savory broth with vegetables.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef short ribs
  • 4 cups beef broth Can be substituted with chicken or vegetable broth
  • 3 medium carrots, diced
  • 2 large potatoes, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 leaf bay leaf
  • 2 tablespoons olive oil
  • to taste Fresh parsley, for garnish Optional

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef short ribs, searing on all sides until brown (about 3-4 minutes each side), then transfer to a plate.
  2. In the same pot, add chopped onion and minced garlic. Cook until fragrant and golden (about 2-3 minutes).
  3. Stir in the tomato paste, Worcestershire sauce, salt, pepper, and thyme. Mix well and let everything mingle for about a minute.
  4. Return the beef short ribs to the pot and pour in the beef broth. Add diced potatoes, carrots, and the bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2-3 hours.
  5. After simmering, remove the bay leaf before serving. Optionally, sprinkle fresh parsley on top.

Notes

You can substitute short ribs with chuck roast or beef shanks. Store leftovers in an airtight container in the fridge for up to 3 days, and it freezes beautifully.