Savory Beef Short Rib Stew
A cozy and hearty stew that brings warmth and comfort on chilly days, perfect for busy weeknight dinners.
Ingredients
Main ingredients
- 2 pounds beef short ribs
- Salt and black pepper (to taste)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups carrots, sliced because no one’s ever said 'no' to more veggies!
- 2 cups potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Fresh parsley for garnish for serving
Instructions
Cooking Steps
- Season your beef short ribs generously with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then add the short ribs. Sear them on all sides until they’re brown and beautiful (about 8 minutes!). Transfer them to a plate and set aside.
- In the same pot, toss in the onions and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
- Stir in the carrots and potatoes, letting them mingle with those tasty aromatics for another 5 minutes.
- Return the short ribs to the pot, then add the diced tomatoes, beef broth, thyme, smoked paprika, and bay leaf. Give everything a good stir and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours.
- Before serving, remove the bay leaf. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
This stew makes fantastic leftovers! Store it in an airtight container in the fridge for up to 4 days. Alternatives for beef short ribs include chuck roast or brisket.