Deviled Beef Short Rib Stew (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 2 kilos beef short ribs, trimmed, separated between each bone, (4 lbs)
- 1 kilo small red potatoes, scrubbed and peel scored, (2 lbs)
- 8 carrots, peeled, cut into chunks
- 2 onions, cut into thick wedges
- 1 bottle beer, your favorite, (12 oz / 330 ml)
- 8 tablespoons spicy brown mustard, divided
- 3 tablespoons Worcestershire sauce, divided
- 2 tablespoons cornstarch
Instructions
- Place ribs on a rack fitted a broiler pan. Place pan in broiler, 6 inches from heat. Broil the ribs for 10 minutes or until well browned, turning once.
- While the ribs are broiling, place the vegetables in the bottom of your slow cooker.
- When the ribs are ready, place them on top of the vegetables.
- In a mixing bowl, add the beer, 6 tablespoons mustard, 2 tablespoons of Worcestershire sauce, mix together. Pour mixture over the ribs. Cover the slow cooker and set to High setting and cook for 5 hours or until the meat is tender.
- Transfer the meat and vegetables to a platter, keep warm.
- Strain the fat from the slow cooker then pour the broth into a saucepan.
- In a measuring cup, mix together the cornstarch and 2 tablespoons of cold water. Stir into the broth, then stir in the remaining 2 tablespoons of mustard and 1 tablespoon of Worcestershire sauce.
- Place on heat and bring to a boil, stirring often. Reduce heat to low and cook gravy, stirring often, for 2 minutes or until thickened.
- Serve meat and vegetables with the gravy, and have additional mustard available for the meat, as desired. Enjoy.
Notes
Low cost per serving.
Variant: 1. I will tailor this recipe to use pork ribs.
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