Best Ginger And Tomato Beef Short Rib Stew Recipes

The Best Beef Short Rib Stew image

Provided by Elicia

Categories Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs boneless beef short ribs
1 (1 ounce) package hidden valley ranch dressing mix (dry)
1 (1 ounce) package of mccormick brown gravy mix (dry)
1 (1 ounce) package italian seasoning mix (dry)
1 large white onion, thinly sliced
carrot (as many as you like)
idaho potato (as many as you like)
1/2 tablespoon salt (optional)

Steps:

Brown your short ribs in a frying pan with a small amount of olive oil.
(I used one package of bone in ribs and one package of boneless).
Once they're browned, place them in a large pot along with the sliced onions.
Now fill the pot up with water. Use enough water to cover your meat.
You will now want to add the ranch, Italian, gravy mix, and salt.
Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
Bon appetit :).

Nutrition Facts : Calories 1361, Fat 124, SaturatedFat 53.9, Cholesterol 258.8, Sodium 511.5, Carbohydrate 7.7, Fiber 0.8, Sugar 1.6, Protein 50.2

Hearty Short Rib Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 17

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

Steps:

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.

Ultimate Beef Stew image

Provided by Ina Garten

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

Preheat the oven to 300˚ F.
Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.