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INGREDIENTS
- 3 lbs. – Beef short ribs, cut into 3-inch pieces
- ¼ cup – All-purpose flour
- Kosher salt
- Freshly ground pepper
- ¼ cup – Vegetable oil
- 3 – Bacon slices, chopped finely
- 4 – Large carrots, ½-inch dice
- 3 – Celery stalks, 1-inch dice
- 8 oz. (1 pkg.) – White button mushrooms, rinsed and halved
- 3 cloves – Garlic, minced
- 3 – Thyme sprigs
- 3 TB – Tomato paste
- 1 cup – Red wine
- 6 cups – Beef or veal stock
- 10-15 – Pearl onions
- ½ cup – English peas (frozen)
INSTRUCTIONS
- Season ribs with Kosher salt and freshly ground pepper. Heat oil in Dutch oven to medium high. While oil is heating, dredge ribs in flour, a few at a time. Sear ribs on all sides until browned. Set aside.
- You should have a little (hot) oil and about 1-2 TB of flour remaining. Add the flour to oil. Stir to combine (will brown quickly). Add bacon, carrots, celery, mushrooms, garlic and thyme. Combine and cook for about 2 minutes over medium-high heat. Add tomato paste and combine. Cook for another 2 minutes, or so. Add wine and cook, stirring constantly, for another minute — until wine has just about evaporated.
- Place ribs and any juices back in Dutch oven. Add stock and onions. Stir to combine.
- Bring to boil, uncovered, then lower heat to medium/medium-low. Cover, with lid propped so that steam can escape and the broth can reduce. Stir and skim fat occasionally for about 2 hours, until liquid has almost reduced to a gravy-like consistency. Add peas and simmer, uncovered, for anther 10-15 minutes.
- Season to taste with Kosher salt and freshly ground black pepper. Serve over smashed potatoes.
Recipe source: gardenandtable
source https://www.abellkitchen.com/2019/01/beef-short-rib-stew-recipe.html
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