Short Rib Vegetable Stew

By Ally @allykitchen

Ingredients

  • Preheat oven to 400
  • 3 Tbl. oil, canola or coconut
  • 2 lb. boneless short ribs
  • 1 ½ tsp. sea salt
  • 1 tsp. coarse ground pepper
  • 1 (28 oz.) can chopped tomatoes
  • 2 cups beef broth
  • 5 garlic cloves, sliced
  • 1 cup sweet onions, chopped
  • Vegetables:
  • 4-5 cups, your choice of type

Instructions

  1. Put the oil in a large heavy Dutch oven on medium high heat. Add the short ribs, sprinkle with salt and pepper and brown on all sides (about 10 minutes).
  2. Add the chopped tomatoes, broth garlic and onions. Put a doubled piece of foil on the pot then the lid. Put in a preheated 400 oven for about 2 ½ hours.
  3. Check every 45 to 60 minutes to see if you need to add any water. The liquid should be about 2-3 inches above the meat.
  4. Begin adding vegetables after about 2 ¼ hours. Put in those that require more time cooking first, like potatoes, carrots, turnips, etc. and cook another 30-45 minutes.
  5. Add those veggies (blend in to the hot broth) that can basically 'steam' shortly before serving (i.e., celery, peas).
  6. Remove and let the stew sit on the stovetop (blaze on simmer) about 30-45 minutes before serving.

Notes

The veggies I chose to put in was frozen green beans, frozen peas, baby potatoes (skin on), fresh sliced carrots, celery, zucchini and pearl onions.

When serving try a grating of fresh Parmesan reggiano and/or a dollop of sour cream.

This stew is a complete meal. All you need is crusty bread, rolls, biscuits or hot crispy cornbread.

http://allyskitchen.com/short-rib-vegetable-stew/