Short Rib Stew Recipe

Ingredients

2.5 lbs Short-Ribs

1 tablespoon Canola oil

2 Carrots. sliced ½ inch thick

3 Parsnips, sliced ½ inch thick

6 Pearl Onions, peeled and halved

1 canned diced tomatoes, 28oz

5 cups Water

1 Bay Leaf

2 sprigs of Thyme

1 teaspoon of Lemon Juice

Salt and Pepper, to taste 

 

Method:

1. Cut meat off the bone. Cut meat into 1-inch pieces. Season with salt and pepper on all sides. Add oil and sear in a heavy bottom pan. Brown meat on all sides. Brown the bones to add flavor to the stock. ( Lower the flame if the bottom of the pan is getting dark). Set seared meat and bones aside.
2. When finished, add pearl onions sliced side down and cook until brown, about 3 minutes. Add carrots and parsnips, cook for 5 minutes.
3. Add ¾ of canned tomatoes to the pot to deglaze. Use an immersion blender or food processor to puree the remaining tomatoes and add to the pot.
4. Add 5 cups of water and return meat and bones into the pot.
5. Bring the liquid to a boil and add Bay leaf and Thyme. Lower the flame and simmer for 2 hours or until the meat pulls apart.
6. When the meat starts pulling apart with no effort. Serve a few pieces in each bowl and add even amounts of liquid or remove each piece of meat and pull apart. Discard bones, bay leaf and sprigs.
7. Add lemon juice and adjust seasoning.
8. Enjoy!

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