Beef Short Rib Stew
4 lbs beef short ribs, trimmed
2 lbs small red potatoes, scrubbed and scored
1 lb bag of baby carrots
2 onions, cut in thick wedges
1 bottle (12oz) beer
6 tablespons French's spicy brown mustard
1 tablespoons worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons French's spicy brown mustard
1 tablespoon worcesterchire sauce
Broil ribs 6 inches from heat on rack in broiler pan for 10 minutes or until well browned, turning once.
Place veggies in bottom of slow cooker; place browned ribs on top.
Combine 6 tablespoons mustard and 2 tablespoons worcestershire sauce in a medium bowl and pour into slow cooker. Cover & cook on HIGH for 5 hours or LOW for 10 hours.
Transfer meat and veggies to platter; keep warm. Strain fat from broth.
Combine cornstarch with 2 tablespoons cold water in small bowl; stir into remaining broth with 2 tablespoons mustard and 1 tablespoon worchestershire sauce. Heat until boiling and thickened. Serve this gravy with meat and veggies.
Pairs Well With
here's a beef short rib stew I've been meaning to try in my crockpot...