Deviled Beef Short Rib Stew

Deviled Beef Short Rib Stew

4 lbs. beef short ribs, trimmed

2 lbs. small red potatoes, scrub and score

8 carrots, peel and cut in chunks

2 onions, cut into thick wedges

1 bottle beer or non-alcoholic malt beverage

8 tablespoons deli brown mustard, divided

3 tablespoons worcestershire sauce, divided

2 tablespoons cornstarch

Broil ribs 6″ from heat in broiler pan 10 minutes or until well browned, turn once.

Place vegetables in bottom of slow cooker.

Place ribs on top of vegetables.

Combine beer, 6 tablespoons mustard and 2 tablespoon worcestershire. pour over all.

Cover, cook on high 5 hours or cook on low 10 hours until meat is tender.

Transfer meat & vegetables to platter; keep warm.

Strain fat from broth; pour in pan.

Combine cornstarch with 2 tablespoons mustard and 1 tablespoons worcestershire.

Heat to boiling. reduce heat to medium low. Cook 1-2 minutes.

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