I’m back friends! This time with my Grandmas delicious Beef Stew with bone-in beef short ribs. This is the perfect meal for a cold winter day!
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INGREDIENTS
2 LBS. BONE-IN BEEF SHORT RIBS
1 LARGE ONION
2 LARGE CELERY STALKS
3 MEDIUM CARROTS
4 CLOVES GARLIC
2 DRIED BAY LEAVES
1 CUP CANNED DICED TOMATOES
8 CUPS BEEF STOCK
1/2 CUP RED WINE
2 CUPS UNCOOKED EGG NOODLES
½ CUP FROZEN PEAS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER (TO TASTE)
RECIPE
CHOP THE ONION, CELERY, AND CARROTS INTO ROUGHLY THE SAME SIZE PIECES.
GENEROUSLY SEASON THE BEEF SHORT RIBS WITH KOSHER SALT.
IN A DUTCH OVEN OR HEAVY BOTTOM POT, BROWN THE BEEF ON ALL SIDES OVER HIGH HEAT IN A SMALL AMOUNT OF VEGETABLE OIL.
REMOVE BEEF FROM THE POT AND SET ASIDE.
ADD THE CARROT, CELERY, ONION, AND SAUTÉ IN THE RESULTING BEEF JUICES UNTIL ONIONS ARE ALMOST TRANSLUCENT. ADD THE GARLIC AND SAUTÉ UNTIL THE GARLIC IS GOLDEN AND FRAGRANT.
ADD THE WINE AND USE A WOODEN SPOON OR HEAT-PROOF SPATULA TO LOOSEN ALL THE BROWN BITS FROM THE BOTTOM OF THE PAN.
ADD THE TOMATOES, BAY LEAVES AND THE BROWNED BEEF THEN ADD THE STOCK. ADD WATER UNTIL THE RIBS ARE JUST SUBMERGED IF NECESSARY.
BRING TO A BOIL, THEN COVER AND SIMMER FOR 4 HOURS.
REMOVE POT FROM HEAT AND REMOVE THE BEEF RIBS FROM THE BRAISING LIQUID.
PULL THE MEAT OFF THE BONES (IT SHOULD FALL RIGHT OFF) AND CHOP IT AGAINST THE GRAIN INTO SMALLISH PIECES. SET ASIDE.
ADD THE NOODLES AND PEAS TO THE BRAISING LIQUID AND SIMMER OVER MEDIUM HEAT FOR ABOUT 8 MINUTES OR UNTIL THE NOODLES ARE TENDER.
TURN OFF HEAT. ADD THE BEEF AND STIR UNTIL THE MEAT IS HEATED THROUGH.
SEASON TO TASTE WITH KOSHER SALT AND BLACK PEPPER. SERVE HOT
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