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 lbsBone-in Beef Short Ribs
1/2 tspEACH coarse sea salt and fresh ground pepper
2 tbspvegetable oil
2 onions, cut into wedges lengthwise
2 carrots, peeled and sliced
2 celery stalks, sliced
1/4 cupall-purpose flour
1 tbsptomato paste
3 cupsdry red wine
8 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
3 cupslow-sodium beef broth
1 tbspcornstarch 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 325F 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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