Hearty Beef Short Rib Stew with Vegetables

Hearty Beef Short Rib Stew with Vegetables
Rich, slow-cooked, and deeply comforting—this stew turns beef short ribs into fall-apart tender bites in a savory broth packed with vegetables.
🛒 Ingredients
1–1.2 kg beef short ribs
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, cut into chunks
2 potatoes, peeled and cubed
2 celery stalks, sliced
2 tablespoons tomato paste
1 cup crushed or diced tomatoes
4 cups beef broth
1/2 cup red wine (optional, but adds depth)
1 teaspoon paprika
1/2 teaspoon black pepper
Salt to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup green beans or peas (optional)
Fresh parsley for garnish
🍳 Instructions

1. Brown the ribs
   Pat ribs dry and season with salt and pepper.
   Heat oil in a large pot over medium-high heat.
   Sear ribs on all sides until deeply browned (about 8–10 minutes). Remove and set aside.
2. Build the base
   In the same pot, add onion and cook until soft (5 minutes).
   Add garlic and cook 1 minute.
   Stir in tomato paste and cook for 2 minutes to deepen flavor.
3. Deglaze
   Pour in red wine (if using) and scrape up browned bits from the bottom—this adds richness.
4. Add liquids & spices
   Return ribs to the pot.
   Add tomatoes, beef broth, paprika, thyme, rosemary, bay leaf, salt, and pepper.
5. Slow simmer
   Bring to a boil, then reduce heat to low.
   Cover and simmer for 2 to 2.5 hours, until the meat is tender.
6. Add vegetables
   Add carrots, potatoes, and celery.
   Cook another 30–40 minutes until vegetables are soft.
7. Final touches
   Add green beans or peas (if using) in the last 10 minutes.
   Taste and adjust seasoning. Remove bay leaf.
   🍽️ Serve
   Ladle into bowls and garnish with fresh parsley.
   Serve with crusty bread, rice, or even couscous.
   💡 Tips
   For extra thickness, mash a few potatoes into the broth
   Tastes even better the next day
   You can cook this in the oven at 160°C for the same time (covered)