Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings
Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
slow-cook:
7 hrs
total:
7 hrs 30 mins
Servings:
8
Yield:
8 short ribs + 10 cups stew
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle meat with salt and pepper. In a very large skillet heat 2 tablespoons of the oil over medium-high heat. Add meat; cook until browned, turning occasionally. Transfer to a 6-quart slow cooker. Add the next six ingredients (through thyme).

    Advertisement
  • Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. If using low, turn to high. Stir together flour and butter; whisk into meat mixture. Cover and cook 30 minutes more or until thickened.

  • Meanwhile, preheat oven to 400°F. Brush polenta with the remaining 1 tablespoon oil; arrange on a greased baking sheet. Sprinkle with cheese. Bake 30 minutes or until light brown and crisp.

  • Stir parsley into stew. Top servings with polenta and, if desired, additional shaved Asiago cheese.

Nutrition Facts

344 calories; fat 16g; cholesterol 51mg; saturated fat 6g; carbohydrates 32g; mono fat 7g; poly fat 1g; insoluble fiber 7g; sugars 9g; protein 19g; vitamin a 10240.6IU; vitamin c 37.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.7mg; vitamin b6 0.3mg; folate 78.9mcg; vitamin b12 1.8mcg; sodium 997mg; potassium 869mg; calcium 117mg; iron 3.1mg.
Advertisement