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Beef Short Rib Stew with Horseradish
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servings: 4
total time:
recipe by: Rae
Ingredients
- 1 TBSP unsalted butter
- 1 TBSP cooking oil
- 4 lbs beef short ribs, trimmed of excess fat
- 2 cups diced onions
- 1/2 cup sliced carrots
- 1 tsp sugar
- 2 ribs of celery, diced
- 3 TBSP flour
- 3 cups water
- 1/2 tsp thyme
- 1 tsp parsley
- 1 bay leaf
- 2 garlic cloves, minced
- 3 shallots, minced
- 1 tsp salt
- 4 tsp horseradish
- 1/4 tsp fresh ground pepper
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Directions
- Preheat oven to 350° F.
- In a dutch oven melt the butter with the oil over high heat. In batches brown the meat well on both sides, about 8 minutes, and remove.
- Reduce the heat to medium-low and add the onions, carrots, celery, shallots and sugar. Cook about 5 minutes or until the onions are translucent.
- Return the beef to the pot and sprinkle with the flour. Stir to coat the beef and veggies and cook about 2 minutes.
- Add the water, thyme, parsley, bay leaf, garlic and salt. Turn heat to medium-high and bring to a simmer.
- Cover the dutch oven and place in the preheated oven, stirring occasionally, about 2 hours or until beef is tender. Take out of the oven.
- Remove beef from the dutch oven and when cool enough to handle cut beef from the bones discarding the gristle as you go. Cut beef into 1 inch pieces and return to the dutch oven.
- Stir in the horseradish and pepper and reheat on the stove if necessary
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