Hey, y’all! There’s nothing quite like a cozy dinner centered around a hearty beef stew. This Beef Short Rib Stew is a classic in my household, particularly when the temps start to drop and we’re craving something warm and comforting. My hubby swears it’s the best part of cooler weather!
You know those nights when you need to feed the fam but don’t have hours to spend in the kitchen? Well, this stew will become your go-to. It’s rich, savory, and oh-so-satisfying. Plus, the ingredients are simple enough that you might already have most of them in your pantry. Let’s dive in!
And if you’re on the lookout for another comforting dish, check out my Chicken Pot Pie recipe that’s sure to hit the spot!
Why you’ll love this recipe
- Hearty and satisfying: Perfect for a family meal or to impress guests.
- Easy to make: Simple ingredients and straightforward steps make this a fuss-free dish.
- Versatile: Tweaking the ingredients to suit your taste buds is a breeze.
- Great for leftovers: The flavors deepen overnight, making it even tastier the next day.
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 4 yellow potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
Step-by-step instructions
Preparing the beef
Coat the beef: Start by coating your beef pieces with flour, salt, and pepper. This helps form a delicious crust when browning.
Brown the beef: Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides in batches. Don’t overcrowd — each piece deserves a crispy sear. Set them aside once they’re golden.
Cooking the ste
Sauté the veggies: In the same pot, toss in the diced onion. Cook until translucent, then add the garlic and cook for another minute.
Add flavor: Stir in the tomato paste and cook for about 2 minutes to enhance the flavors. Deglaze the pot with a splash of beef broth to release any bits stuck to the bottom.
Combine everything: Return the beef to the pot. Add the potatoes, carrots, remaining broth, Worcestershire sauce, bay leaves, and thyme.
Simmer: Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2.5 hours.
Final touches
- Serve and enjoy: Remove bay leaves and give the stew a taste. Adjust seasonings if necessary before serving.
Recipe tips & variations
- Make it gluten-free: Swap the all-purpose flour for a gluten-free alternative.
- Veggie switch-up: Add celery or mushrooms for extra texture.
- Wine addition: For an extra depth of flavor, try adding a splash of red wine during the deglazing step.
- Spicy kick: If you like a bit of heat, toss in a pinch of red pepper flakes.
Storage & reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it up gently on the stove over medium heat. You might need to add a splash of water or broth if it’s thickened too much.
FAQs
Can I use a slow cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6–8 hours.
Is there a way to make it less fatty?
You can refrigerate the stew overnight and then skim off the hardened fat on top before reheating.
Can I freeze the stew?
Yes, the stew freezes beautifully. Just cool it completely, transfer it to a freezer-safe container, and it’ll last up to 3 months.
What can I serve with this beef stew?
Crusty bread or a simple side salad works perfectly to balance out this hearty dish!
Recipes you may like
- Delicious Healthy Apple Pie Oatmeal Cookies You’ll Crav
- Hearty Beef Stroganoff with Stew Meat That Wows Every Time
There you have it—a delicious bowl of beef stew that’s sure to warm your soul. Happy cooking, friends!
Beef Short Rib Stew
- Total Time: 3 hours
- Yield: 6 servings 1x
Description
A hearty beef stew perfect for cozy dinners, featuring tender chunks of beef and hearty vegetables.
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 4 yellow potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Instructions
- Start by coating your beef pieces with flour, salt, and pepper.
- Heat the olive oil in a large pot over medium-high. Brown the beef on all sides in batches.
- In the same pot, toss in your diced onion and cook until it’s translucent, then add the garlic and cook for another minute.
- Stir in the tomato paste, cooking for about 2 minutes. Then deglaze the pot with a splash of beef broth.
- Return the beef to the pot, add in your potatoes, carrots, remaining broth, Worcestershire sauce, bay leaves, and thyme.
- Bring it all to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2.5 hours.
- Remove bay leaves and give the stew a taste. Adjust seasonings if necessary before serving.
Notes
- Make it gluten-free by swapping the all-purpose flour for a gluten-free alternative.
- Add celery or mushrooms for extra texture.
- For an extra depth of flavor, try adding a splash of red wine during the deglazing step.
- If you like a bit of heat, toss in a pinch of red pepper flakes.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg