Beat the Heat Short Rib Stew
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
Tender pieces of beef short ribs, potatoes, carrots, onions and mushrooms in a flavorful beef gravy.
  • 1 1/2 lbs. short ribs
  • 1 tablespoon oil
  • salt and pepper
  • 3 - 4 garlic cloves
  • 2 cups beef broth
  • 2 cups chopped onions or baby onions as I used here
  • 3 cups chopped carrots
  • 10 - 12 baby potatoes cut in half
  • 12 oz. whole mushrooms
  • 1/2 teaspoon fresh chopped tarragon or 1/4 teaspoon dried
  • 2 tablespoons fresh chopped parsley (optional)
  • 2 heaping tablespoons cornstarch
  • 1/4 water
  1. Brown the short ribs in the oil in your dutch oven. When browned add onions, carrots, garlic, salt and pepper. Add the broth and cover the pan. Cook over medium low heat for 45 minutes.
  2. Add the potatoes, mushrooms and herbs. Cover and cook for another 30 minutes or until the vegetables are tender.
  3. Mix together the cornstarch and water. Stir into the stew and cook until juices are thickened.
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