Beef Stews & Short Ribs - As Easy as 1,2,3

Stew Beef
Short Ribs

Cooking Instructions:

  1. Coat beef cubes or short ribs with mixture of flour, salt and pepper. Brown in small amount of hot oil, add onions and other seasonings, as desired, and stir.
  2. Add 4 cups/lb (1 L/500 g) liquid to cover beef.
  3. Simmer, covered, on stove or in 325°F (160°C) oven for at least 11/2 hours. Add cut�up vegetables (e.g. potatoes, carrots, mushrooms) and cook for 1/2 hour more.

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Variations:

Liquid used to cover BEEF (4 cups/lb or 1 L/500 g) may be water, wine, broth, or tomato juice.

  1. BASIC - Season with 1 tsp (5 mL) minced garlic and 1/2 tsp (2 mL) thyme and use BEEF broth for liquid.
  2. BOURGUIGNON - Season with 1 tsp (5 mL) minced garlic, 1/2 tsp (2 mL) rosemary and 1 bay leaf. Use burgundy or other red wine for liquid.
  3. CAJUN - Season with diced green and red peppers and 1 tsp (5 mL) minced garlic. Use spicy clamato juice for liquid. Serve over rice.
  4. GOULASH - Season with 1/2 tsp (2 mL) paprika and 1/4 cup (50 mL) parsley. Use cream of mushroom soup for liquid OR add sour cream near end of cooking time. Serve over noodles

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Nutrition Tip

  1. To reduce fat:

    a) Beef short ribs may be browned on a rack in the oven.
    b) Refrigerate stews or ribs after cooking and remove any hardened fat that rises to surface.

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Helpful Hints

  1. Store raw stew BEEF and short ribs in coldest part of refrigerator no more than 2 days or in the freezer 3-6 months.
  2. Allow 3-4 servings/lb (6-8 servings/kg) when using boneless cuts (2 servings/lb or 4 servings/kg for bone-in short ribs).
  3. Gravy may be further thickened with 1/4 cup (50 mL) flour and 1/4 cup (50 mL) water mixture, if necessary.
  4. EASY MEALS IN MINUTES -
    a) Use your pressure cooker to prepare stews that are deliciously tender in about 30 minutes.
    b) Stews or ribs placed in a crockpot or slow cooker in the morning are ready to serve the minute you get home.
    c) Cook stews or ribs in the evening or on the weekend and refrigerate to be heated and served the next day.
    d) Cook ahead, in quantity, and freeze for up to 2-4 months. For quick meals, simply defrost and reheat in microwave or saucepan.

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Recipe Suggestions
Down Home Beef Stew
Short Ribs Jardiniere

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