SLOW COOKER SHORT RIB STEW
This Slow Cooker Short Rib Stew is comforting, hearty, and healthy. This flavorful beef stew recipe is loaded with tender bites of beef, tons of veggies, and the best combination of herbs and seasonings.
Servings: 5
Ingredients
- 2 pounds boneless short ribs
- 1 tablespoon extra-virgin olive oil or grass-fed butter
- 3 garlic cloves minced
- 1 onion diced
- 4 potatoes cubed
- 4 large carrots diced
- 2 cups Tuttorosso Diced Tomatoes
- 5 cups beef broth
- 1 tablespoon arrowroot flour
- 1 teaspoon fine sea salt more to taste
- 1/2 teaspoon black pepper more to taste
- Pinch of paprika
- 4 sprigs fresh thyme
- 1 bay leaf
- Pinch of red pepper flakes
- Optional: 1 cup cremini mushrooms
- Optional: 2 parsnips diced
Instructions
- Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
- In a skillet, heat oil or butter and brown short ribs on all sides.
- Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
- Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
- Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.
Nutrition
Calories: 711kcal | Carbohydrates: 48.7g | Protein: 71.3g | Fat: 24.3g | Saturated Fat: 8.2g | Cholesterol: 188mg | Sodium: 1615mg | Fiber: 8.6g | Sugar: 10.4g