Recipes and Cooking Short Rib Beef Stew 4.2 (6) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 13, 2015 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 30 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 30 mins Servings: 8 Yield: 8 short ribs + 10 cups stew Jump to Nutrition Facts Ingredients 8 bone-in beef short ribs (3 to 3 1/2 pounds), trimmed, or 3 pounds boneless beef chuck roast, trimmed and cut into 2-inch pieces 1 ½ teaspoon salt ¼ teaspoon black pepper 3 tablespoon olive oil 5 cup 50% less sodium beef broth 1 pound rutabaga, peeled and cut into 1- to 2-inch pieces 1 pound parsnips, peeled and cut into 1- to 2-inch pieces 1 pound carrots, peeled and cut into 1- to 2-inch pieces 4 cloves garlic, minced 1 teaspoon dried thyme, crushed 2 tablespoon all-purpose flour 2 tablespoon butter, softened 1 16 ounce tube refrigerated cooked polenta, cut into 16 slices ¼ cup grated Asiago cheese 1 cup snipped fresh parsley Directions 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). 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. Print Nutrition Facts (per serving) 344 Calories 16g Fat 32g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 344 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 51mg 17% Sodium 997mg 43% Total Carbohydrate 32g 12% Total Sugars 9g Protein 19g Vitamin C 37.8mg 189% Calcium 117mg 9% Iron 3.1mg 17% Potassium 869mg 18% Folate, total 78.9mcg Vitamin B-12 1.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.