Hearty Beef Short Rib Stew with VegetablesIngredients3 lbs (1.4 kg) beef short ribs, bone-in2 tbsp olive oil1 large onion, chopped3 garlic cloves, minced3 large carrots, cut into chunks3 large potatoes, peeled & cubed2 celery stalks, sliced2 tbsp tomato paste1 cup (240 ml) red wine (optional)4 cups (1 liter) beef broth2 bay leaves2 sprigs fresh rosemary (or 1 tsp dried)3 sprigs fresh thyme (or 1 tsp dried)1 tsp paprika1 tsp salt (adjust to taste)½ tsp black pepper1 tbsp Worcestershire sauce (optional)1 cup peas (optional, added at the end)Fresh parsley, chopped (for garnish)InstructionsSeason & Sear the RibsPat 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 AromaticsAdd onion, carrots, and celery. Sauté 5–6 minutes.Stir in garlic, cook for 1 minute.Build the Flavor BaseAdd tomato paste and paprika, stir to coat vegetables.Pour in red wine, scraping the pot, and reduce by half.Simmer the StewReturn 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 & FinishAdd 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.ServeGarnish with fresh parsley.Serve hot with crusty bread.
Hearty Beef Short Rib Stew with Vegetables
