This simmering bowl of Beef Short Ribs Stew is comforting and sure to delight your friends and family. Check out the recipe by #sgfoodie CY Hen @anythingalsoeat.
- The Meat Club beef short ribs-1.5 kg
- Leeks – 1 huge stalk or 2 medium size, diced
- Celery – 4 stalks, roughly chopped
- Carrots – 2, roughly chopped
- Peeled Tomatoes – 1 can
- Tomato Paste – 1½ tbsp.
- Rosemary – ¾ tbsp. dried or 1 fresh sprig, roughly chopped
- Thyme – ¾ tbsp. dried or 2-3 fresh sprig, roughly chopped
- Bay Leaf – 2-3 fresh or dried
- Flour – 2 tbsp.
- Beef Stock – about a litre or enough to cover beef
- Worcestershire Sauce – 1 tbsp
- Olive Oil
- Salt and Black Pepper
- Season Short Ribs well with salt and pepper. In a casserole or Dutch oven, heat up some olive oil until shimmering. Sear the short ribs, bone side first, until it browns on each side. Remove the ribs and let it rest.
- Add in more olive oil and add in all the leek, celery and carrots and cook until soft, stirring occasionally. Remember to season them accordingly with salt and pepper. Don’t worry about the charred bits at the bottom of the pan those are good. When the vegetables are soft enough about 10mins, toss in the Rosemary and Thyme and stir them around for a bit. Then stir in your flour, this will help thicken your stew when it cooks.
- Push the veggie mix to one side of the pan and add in the tomato paste and slightly cook it off for about 3-4 mins. Then add in a can of peeled tomatoes and lightly mash them up and stir the mix well. Reintroduce your beef back into the pot and add in enough stock to cover the lovely short ribs. Throw in the bay leaves now.
- Bring the stew up to a boil and then lower the heat down to a slow simmer. You may want to stir gently occasionally and add in more stock or water. Simmer your stew for at least 4 hours for the short ribs to be tender. Only on the 5-hour mark will the meat be fork tender. Once you’re happy with your stew, fish out the bay leaves and season it with Worcestershire Sauce as well as salt and pepper if need.
If you’d prefer to use the oven, preheat your oven to 350*C and chuck the entire pot inside after covering it with aluminium foil and cook it for the same amount of time. You can do this using a slow-cooker as well.
You can serve this by itself with a dollop of Crème Fraiche or Sour Cream and a side of crostini or on a bed of creamy mash potatoes. Alternatively, you can boil up some pasta (Recommendation: Rigatoni or Pappardelle) and top them with this stew.