We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Nancy's Short Rib Stew
Loading Video...
Recipe courtesy of Nancy Fuller

Short Rib Stew with Vegetables and Port

Getting reviews...
  • Level: Intermediate
  • Total: 4 hr
  • Active: 50 min
  • Yield: 8 servings
  • Nutrition Info

Ingredients

Directions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
  2. Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
  3. Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
  4. Serve garnished with chopped chives.