Slow-Simmered Beef Short Rib Stew with Root Vegetables

Name: Slow-Simmered Beef Short Rib Stew with Root Vegetables
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: European
Ingredients: 2 lbs, cut into 2-inch pieces beef short ribs; 3 medium, peeled and chopped into 1-inch pieces carrots; 2 medium, peeled and chopped into 1-inch pieces parsnips; 2 medium, peeled and chopped into 1-inch pieces potatoes; 1 can (14 oz) diced tomatoes; 2 cups beef broth; 1 tbsp, fresh or dried thyme; 2 bay leaves; 2 tbsp all-purpose flour

Tender beef short ribs braised in a rich tomato-herb broth with carrots, parsnips, and potatoes. A comforting meal that develops depth over time.

Cuisine: European

Category: Beef

Prep: 20 minutes. Cook: 180 minutes.

Serves 6.

Ingredients

2 lbs, cut into 2-inch pieces beef short ribs
3 medium, peeled and chopped into 1-inch pieces carrots
2 medium, peeled and chopped into 1-inch pieces parsnips
2 medium, peeled and chopped into 1-inch pieces potatoes
1 can (14 oz) diced tomatoes
2 cups beef broth
1 tbsp, fresh or dried thyme
2 bay leaves
2 tbsp all-purpose flour

Instructions

Step 1: Pat short ribs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides, about 4 minutes per side, then set aside.
Step 2: Add carrots, parsnips, and potatoes to the pot. Stir in 2 tbsp all-purpose flour and cook for 1 minute to eliminate raw flour taste.
Step 3: Return ribs to the pot. Add diced tomatoes, beef broth, thyme, and bay leaves. Bring to a gentle simmer.
Step 4: Cover and reduce heat to low. Simmer for 3 hours, stirring occasionally, until meat is fork-tender and vegetables are soft.