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Colin Fassnidge’s Beef Short Rib Stew
Serves: 4
Duration: Prep 20 minutes | Cook 1 hour 20 minutes
Difficulty: Easy
Ingredients
- 4 – 6 beef Short Ribs on the bone
- 2 carrots – roughly chopped
- 2 Onions
- 2 Celery – roughly chopped
- 1 bulb garlic – horizontally cut skin on
- ½ bunch thyme
- 3 bay leaves
- 4 tablespoon soy sauce
- ½ teaspoon liquorice root
- 200 mls red wine
- Tablespoon Dijon mustard
- Water to cover
- 2 tablespoons apple cider vinegar
- 20 small button mushrooms
- 10 small baby onions peeled
- 1 bunch parsley – roughly chopped stalks and leaves
Method:
- Pre heat oven to 140oC
- In a heavy based pan that can fit the ribs, get it hot and add a splash of olive oil
- Add the ribs and sear until golden brown all over
- Add the chopped vegetables, scrapping any particles on the bottom of the pot
- Add herbs and liquorice root – stir through
- Deglaze with red wine
- Bring to the boil
- Cover with water
- Add soy sauce and mustard
- Bring this back to the boil, cover and cook for one hour in the oven.
- After 1 hour remove from oven and correct seasoning.
- Add mushroom and onions and simmer on stove top for a further 20 minutes
- May need more soy sauce as seasoning. Add cracked black pepper and 2 tablespoons of vinegar.
- On serving add chopped parsley and stir through
Click here to watch Colin Fassnidge & Mike Bennie cooking in the kitchen.
Click here to view more recipes in the Taste Dining at Home presented by Diners Club® series.
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Ingredients
- 4 – 6 beef Short Ribs on the bone
- 2 carrots – roughly chopped
- 2 Onions
- 2 Celery – roughly chopped
- 1 bulb garlic – horizontally cut skin on
- ½ bunch thyme
- 3 bay leaves
- 4 tablespoon soy sauce
- ½ teaspoon liquorice root
- 200 mls red wine
- Tablespoon Dijon mustard
- Water to cover
- 2 tablespoons apple cider vinegar
- 20 small button mushrooms
- 10 small baby onions peeled
- 1 bunch parsley – roughly chopped stalks and leaves
