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Beef Short Rib Stew with Horseradish

Beef Short Rib Stew with Horseradish

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Servings: 4
Recipe by: Rae


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


1. Preheat oven to 350° F.

2. 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.

3. 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.

4. Return the beef to the pot and sprinkle with the flour. Stir to coat the beef and veggies and cook about 2 minutes.

5. Add the water, thyme, parsley, bay leaf, garlic and salt. Turn heat to medium-high and bring to a simmer.

6. 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.

7. 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.

8. Stir in the horseradish and pepper and reheat on the stove if necessary

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Beef Short Rib Stew with Horseradish

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