Go Back

Braised Short Rib Stew with Potatoes

A comforting stew of tender beef short ribs, earthy mushrooms, and hearty potatoes, slow-cooked to perfection in a rich red wine broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces beef short ribs (about 3 to 4 pounds) Choose meaty ribs for best flavor.
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup dry red wine (cabernet recommended) Contains alcohol.
  • 12 ounces mushrooms, sliced Can substitute cremini for deeper flavor.
  • 1 piece sweet onion, diced
  • 2 cloves garlic, minced
  • 3 large Yukon Gold potatoes, peeled and cubed Can substitute red or russet potatoes.
  • 4 cups low-sodium beef stock
  • 2 cups cold water
  • 2 tablespoons flour Mix with cold water before adding to prevent lumps.
  • 3/4 cup carrots, sliced Can be replaced with chopped parsnips.
  • to taste fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season the short ribs with coarse salt and black pepper.
  2. Heat olive oil in a large, heavy pot over medium-high heat.
  3. Sear the short ribs for 4 to 5 minutes until deeply browned, turning as necessary.
Braising
  1. Pour in 2/3 cup of the wine and cook for 1 to 2 minutes.
  2. Cover the pot and braise the ribs gently for about 2 hours, checking occasionally to ensure there is enough liquid.
Cooking Vegetables
  1. Remove the ribs from the pot and set aside.
  2. If there is excess liquid, pour some off, and add mushrooms, cooking for about 5 minutes.
  3. Stir in the diced onion and minced garlic, cooking for an additional 5 minutes.
  4. Add the remaining wine and cook for another 2 minutes.
Building the Stew
  1. Pull the meat from the bones and discard the bones and fat.
  2. Return the beef to the pot, add beef stock and cubed potatoes, and bring to a boil.
  3. Cover, reduce heat, and cook for about 20 minutes until potatoes begin to soften.
Thickening and Finishing
  1. Mix the cold water and flour in a jar, shake until smooth, and stir into the stew.
  2. Add the sliced carrots and raise the heat to bring to a gentle simmer for about 30 minutes.
Serving
  1. Taste the stew and season with more salt or pepper as desired.
  2. Ladle into bowls and garnish with chopped fresh parsley.

Notes

This recipe is best enjoyed on a chilly evening or for a cozy dinner with family or friends. Adjust seasonings and ingredients as desired.