Braised Beef Harvest Stew

Braised Beef Rib Harvest Stew

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.

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Braised Beef Harvest Stew

Yields8 Servings
Prep Time20 minsCook Time2 hrs 15 minsTotal Time2 hrs 35 mins

 4 Bone-in Beef Short Ribs
 0.50 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
 0.25 cup all-purpose flour
 1 tbsp tomato paste
 3 dry red wine
 8 sprigs fresh thyme
 2 sprigs fresh rosemary
 2 bay leaves
 3 low-sodium beef broth
 1 tbsp cornstarch mixed with 1 tbsp water

1

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.

2

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.

3

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).

Ingredients

 4 Bone-in Beef Short Ribs
 0.50 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
 0.25 cup all-purpose flour
 1 tbsp tomato paste
 3 dry red wine
 8 sprigs fresh thyme
 2 sprigs fresh rosemary
 2 bay leaves
 3 low-sodium beef broth
 1 tbsp cornstarch mixed with 1 tbsp water

Directions

1

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.

2

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.

3

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).

Braised Beef Rib Harvest Stew
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