Name: Hearty Short Rib Stew
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons salted butter; 2 pounds boneless short ribs, cut into 1 1/2-inch pieces; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 2 medium onions, diced; 3 carrots, cut into 1-inch pieces; 2 tablespoons tomato paste; Two 12-ounce bottles dark beer; 2 cups beef stock; 3 to 4 dashes Worcestershire sauce; 2 sprigs fresh rosemary; 2 bay leaves; 1/4 cup chopped fresh parsley; 12 ounces egg noodles; 2 tablespoons salted butter; 2 tablespoons chopped fresh parsley

Directions

Watch how to make this recipe.

For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

On Tonight

Hearty Short Rib Stew

Stew:

Buttered Egg Noodles:

Categories:

Related Pages