Short Rib Beef Stew

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4.0 by 6 people

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  • Makes: 8 servings
  • Serving Size: 1 short rib + 1 1/4 cups stew
  • Makes: 8 short ribs + 10 cups stew
  • Prep: 30 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) + 30 minutes (high)

Short Rib Beef Stew

Directions

  1. 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).
  2. 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.
  3. Meanwhile, preheat oven to 400 degrees 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.
  4. Stir parsley into stew. Top servings with polenta and, if desired, additional shaved Asiago cheese.
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Nutrition Facts (Short Rib Beef Stew)

  • Per serving:
  • 344 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 51 mg chol. ,
  • 997 mg sodium ,
  • 32 g carb. ,
  • 7 g fiber ,
  • 9 g sugar ,
  • 19 g pro.
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6 Ratings

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