Short Rib Stew — this stew is the ultimate make-ahead dish: make a big batch and keep it in the freezer. Flavorful, delectable and tender! Try it and you will love it!
Short Rib Stew
Short Rib Stew
- 2 bottles dry red wine
- 2 tablespoons olive oil
- 2 kilos Beef (use short ribs), sliced into 6-inch pieces
- 2 pieces white onion peeled and sliced into large dice
- 12 cloves Garlic peeled and smashed
- 2 stalks celery sliced into 1 1/2-inch pieces
- 1 stalks Leeks sliced into 1 1/2-inch pieces
- 1/2 Cup carrot diced
- 8 sprigs dried thyme leaves
- 8 cups chicken stock
- 2 pieces carrot peeled and sliced into large dice
- 2 pieces Potatoes peeled and sliced into large dice
- parsley sprigs chopped
- Pour red wine into a medium saucepan. Bring to a boil. Lower heat and simmer until wine is reduced to half its original quantity. Set aside.
- Heat oil in a large, heavy-bottomed pot or dutch oven. Season beef generously with salt and pepper. Sear beef on all sides until browned. Remove from the pot and set aside.
- Remove excess oil from the pot, leaving 1 tablespoon behind. Sauté onions until translucent. Add garlic, celery, and leeks; sauté until tender. Add 1/2 cup diced carrots and thyme; cook until lightly browned.
- Return the beef to the pan. Add reduced red wine and chicken stock to the pot.
- Bring to a simmer and cook for 3 to 4 hours or until beef is very tender. (you can also transfer the mixture to a pressure cooker, add 3 cups chicken stock or water, and cook for 1 hour or until very tender.) Taste to adjust seasoning.
- Separate beef and vegetables from the sauce. Place sauce in a large pot and bring to a boil. Add carrots and potatoes; cook until tender. Reduce until sauce has thickened slightly.
- Add beef and vegetables back to the pan and heat gently. Transfer stew to a serving platter, garnish with chopped parsley, and serve hot.