Hearty Beef Short Rib Stew with Vegetables
Ingredients
3 lbs (1.4 kg) beef short ribs, bone-in
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3 large carrots, cut into chunks
3 large potatoes, peeled & cubed
2 celery stalks, sliced
2 tbsp tomato paste
1 cup (240 ml) red wine (optional)
4 cups (1 liter) beef broth
2 bay leaves
2 sprigs fresh rosemary (or 1 tsp dried)
3 sprigs fresh thyme (or 1 tsp dried)
1 tsp paprika
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp Worcestershire sauce (optional)
1 cup peas (optional, added at the end)
Fresh parsley, chopped (for garnish)
Instructions
- Season & Sear the Ribs
Pat short ribs dry, season with salt and pepper.
Heat olive oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
- Cook Aromatics
Add onion, carrots, and celery. Sauté 5–6 minutes.
Stir in garlic, cook for 1 minute.
- Build the Flavor Base
Add tomato paste and paprika, stir to coat vegetables.
Pour in red wine, scraping the pot, and reduce by half.
- Simmer the Stew
Return ribs to the pot, add beef broth, Worcestershire, bay leaves, rosemary, and thyme.
Cover and simmer on low for 2.5–3 hours until ribs are tender.
- Add Potatoes & Finish
Add potatoes 45 minutes before stew is done, cook until tender.
Stir in peas during last 5 minutes.
Remove herb stems and bay leaves, taste and adjust seasoning.
- Serve
Garnish with fresh parsley.
Serve hot with crusty bread.
⏱ Prep Time: 20 minutes
🔥 Cook Time: 3 hours
🍲 Total Time: 3 hours 20 minutes
👨👩👧 Yield: 6 servings