this Slow Cooker Ribs It is comforting, hearty, and healthy. Tender slices of beef, tons of veggies, and the best combination of herbs and seasonings are packed into this delicious beef stew recipe.
Easy Stewed Beef Short Ribs
This Crock Pot Beef Stew Is One of My Favorite Sundays slow cooker rice。 It’s so full and hearty, full of flavor, and full of good-for-you ingredients.
It also makes a lot of money and is delicious as a leftover. Make a big batch early in the week and enjoy it for lunch or dinner all week!
materials needed
This beef stew recipe is made with the heartiest, tastiest combination of ingredients! Here’s what you need:
- Short Ribs: You’ll need two pounds of boneless short ribs, cut into 1 1/2-inch cubes.
- oil or butter: You can brown beef with extra virgin olive oil or grass-fed butter.
- Aromatics and vegetables: We are creating a flavor base and giving our stews the perfect texture with minced garlic, diced onions, potatoes, carrots and diced tomatoes.
- broth: I use beef broth, but you can use any broth you have on hand.
- Kudzu powder: Arrowroot flour helps to thicken the soup slightly.
- Herbs and Seasonings: Our perfect blend of fine sea salt, black pepper, paprika, fresh thyme, bay leaf, and red pepper flakes rounds out the crock pot beef stew.
- Optional plugins: I like to use cremini mushrooms and parsnips for a little extra texture and flavor. These are completely optional. If you decide to add them, make sure to add them at the same time as the rest of the vegetables.
How to Cook Ribs in the Slow Cooker
- To prepare the ribs: Trim excess fat from the short ribs, cut them into bite-sized cubes, and season with salt and pepper.
- To sear the meat: Heat the oil or butter in a pan, then add the beef and cook until browned on both sides.
- combine: Add the garlic, onion, potatoes, carrots, and optional parsnips and mushrooms to the slow cooker. Put the meat on top, then add the tomatoes, beef broth, flour, and seasonings.
- chef: Cook the stew on low heat for 8 hours.When done, delete
Can you put raw beef in the slow cooker?
Yes. But I recommend browning it first! Pan-frying the beef before slow cooking it caramelizes the beef for a nice crispy exterior and a richer flavor profile.
So, while the extra step isn’t strictly necessary, I definitely recommend it.
Do ribs get more tender the longer they cook?
Yes! Ribs are notoriously tough beef. That means they should be cooked in the crock pot! The long, slow cooking time is what makes them so juicy and fall apart.
Can you overcook short ribs in the slow cooker?
Technically, yes. Anything can be overcooked in the slow cooker if the time is too long. Fortunately, there is very little risk of that happening in this recipe due to the high amount of liquid in the stew.
However, I do not recommend cooking for longer than the listed 8 hours!
Tips and Precautions
- Can’t find short ribs? While I really recommend it here, you possible It can be used in place of roast beef chuck cut into 1-1/2-inch pieces.
- Beef cuts. Make sure to cut the beef into about 1 1/2-inch bite-sized cubes before cooking. This ensures they are cooked all the way through and allows them to meld well with the rest of the goulash ingredients.
- Sear the beef. The rich, rich flavor and slightly crispy edges are well worth the extra step.
- Cook on low. While you can cook at high heat for 4-6 hours, faster cooking times won’t make the beef nearly as tender.
- Remove the herbs after cooking. Fresh thyme sprigs and bay leaves add flavor, but you don’t want to eat them.
- If you want a creamy stew, Try adding a little heavy cream or half and half after cooking.
service suggestion
You can serve this slow cooker beef on its own or with Gluten Free Garlic Breadyour favorite dinner wrap, or a simple salad.
Also delicious served on top of a pile Mashed potatoesrice or Cauliflower Fried Riceor egg noodles.
how to store
Leftover Crock Pot Beef Stew will keep in an airtight container in the refrigerator for 3-4 days, or in the refrigerator for up to 2 months.
To reheat, if frozen, thaw overnight in the refrigerator, then heat on low on the stove until warmed through.
- 2 pound Boneless Short Ribs
- 1 tablespoon extra virgin olive oil or grass-fed butter
- 3 garlic cloves minced
- 1 onion diced
- 4 Potato cube
- 4 big carrot diced
- 2 cup Tuttorosso Diced Tomatoes
- 5 cup beef soup
- 1 tablespoon arrowroot powder
- 1 teaspoon fine sea salt more flavors
- 1/2 teaspoon Black pepper more flavors
- pinch or paprika
- 4 sprig fresh thyme
- 1 bay leaf
- pinch red pepper flakes
- Optional: 1 cup cremini mushrooms
- Optional: 2 parsnips diced
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Trim excess fat from short ribs and cut them into small 1 1/2-inch cubes. Season generously with salt and pepper.
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In a skillet, heat the oil or butter and brown the short ribs on all sides.
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Place garlic, onions, potatoes, carrots, parsnips and mushrooms (if added) on your bottom slow cooker.
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Place the meat on top, then add the diced tomatoes, beef broth, arrowroot powder, a teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
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put slow cooker 8 hours on low. When done, remove the thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.
Calories: 711kcalcarbohydrate: 48.7Gprotein: 71.3Gfat: 24.3GSaturated fat: 8.2Gcholesterol: 188mgsodium: 1615mgfiber: 8.6Gsugar: 10.4G
