Braised Beef Harvest Stew
Braised Beef Harvest Stew
Braised Beef Harvest Stew

Braised Beef Rib Harvest Stew

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December 3, 2017

A warm and hearty way to prepare and serve beef short ribs. This delicious stew recipe is featured in this elegant appetizer called Beef'n Blues Wagon Wheel Bites.

  • Prep: 20 mins
  • Cook: 2 hrs 15 mins
  • Yields: Makes 8 cups stew


4 lbs Bone-in Beef Short Ribs

1/2 tsp EACH coarse sea salt and fresh ground pepper

2 tbsp vegetable oil

2 onions, cut into wedges lengthwise

2 carrots, peeled and sliced

2 celery stalks, sliced

1/4 cup all-purpose flour

1 tbsp tomato paste

3 cups dry red wine

8 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

3 cups low-sodium beef broth

1 tbsp cornstarch mixed with 1 tbsp water


Pat beef dry with paper towels. Season beef all over with salt and pepper. Heat half of oil in Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed, until browned all over, about 10 minutes. Transfer beef to plate.

Add onion, carrots and celery to Dutch oven. Cook, stirring over medium-high heat, until onions are golden, about 5 minutes. Add flour and tomato paste, cook, stirring, until deep red, about 2 minutes. Stir in wine, add short ribs and any accumulated juices. Bring to boil; reduce heat to medium, stirring up any browned bits from bottom of pan. Add thyme, rosemary, bay leaves and stock. Bring to boil. Bake in 325F oven and cook until beef is fork-tender, about 2 hours.

Discard bay leaves and herb stems. Whisk cornstarch mixture into beef cooking sauce, stirring over medium heat until sauce thickens, about 2 minutes. Set aside 2 cups of the Stew to make the Wagon Wheel Bites within the next 3 days. Makes 8 cups stew in total: for 6 cups stew for a Meal 1 (4 to 6 servings) with 2 cups for Bites (Meal 2).


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