Deviled Beef Short Rib Stew (Slow Cooker)

Deviled Beef Short Rib Stew (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
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.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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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