Make Ahead

boneless beef short-rib stew

February 27, 2014
0 Ratings
Photo by Isabella Favale
  • Serves about 4 to 5
Author Notes

a simple classic beef stew using boneless beef ribs instead of stew beef. I prefer the marbled fat found in this cut of meat and the cooking process renders it fork-tender with ease. —cucina di mammina

What You'll Need
  • 1-1 1/2 pounds good quality boneless beef short ribs
  • 1 large sweet vidalia onion, peeled and cut into chunks
  • 2-3 large garlic cloves, peeled and cut into chunks
  • 3-4 carrots, peeled and chunked
  • 2-3 small stalks celery with leaves
  • large bunch fresh mushrooms (white button or baby bellas), washed & sliced
  • 16 ounces container of organic unsalted beef stock or homemade beef stock
  • 2 tablespoons or so of worcestershire sauce
  • 1 glass of red wine
  • olive oil
  • flour
  • 2 bay leaves
  • fresh flat leaf parsley
  • salt and pepper to taste
  1. Let the boneless beef short ribs come to room temperature and season well with salt, pepper and coat lightly in flour; set aside.
  2. In a large deep dutch oven pot, drizzle lightly with olive oil and place on medium high heat on the stovetop and brown the meat on all sides until done; remove from pan and set aside.
  3. Add in the garlic and onion and drizzle more oil if needed; allow to sauté for just a few minutes (do not brown) and then add in the glass of red wine to deglaze the pan and allow to simmer for a few more minutes.
  4. Add the meat pieces back to the pot; stir well to coat the pieces and add in enough beef stock to almost cover the meat pieces. Add in the celery stalks (cut in half or so), the bay leaves and the worcestershire sauce.
  5. Season lightly with salt and pepper and place the pot on the middle rack in the oven at 365-375 degrees loosely covered in foil.
  6. Let this cook for about 2-2 1/2 hours, checking once in a while to stir the mixture and turn the meat pieces over in the cooking liquid. The mixture should be simmering very slowly at this point; adjust your oven heat as needed.
  7. At the 2 1/2 hour mark, add the chopped carrots and the mushrooms to the mixture and add in a bit more stock if the liquid is too thick or too low in the pan.
  8. The additional stock will simmer the carrots and mushrooms just enough to cook them but they will still be tender and filled with flavor from the cooking liquid.
  9. Let this cook in the oven, covered with the foil for about 30 minutes or so until the carrots are tender. The meat should be falling apart at this stage and your can taste the meat and stewing liquids to adjust the seasonings at this point.
  10. Remove the pan from the oven and let rest for a few minutes before serving (remove the 2 bay leaves and discard). Garnish with fresh chopped parsley and serve with homemade mashed potatoes, buttered noodles or couscous on the side with a green vegetable side or salad.
  11. My favorite way to eat this stew is with some greens or large vegetable salad and my rustic thick-crust pane d’ altamura.

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