Short Rib StewShort Rib Stew
Short Rib Stew
Short Rib Stew
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Recipe - ShopRite Corporate
ShortRibStew.jpg
Short Rib Stew
Prep Time20 Minutes
Servings4
Cook Time240 Minutes
Calories382
Ingredients
21 oz. Beef Cooking Stock, divided
½ (16-ounce) package baby carrots
2 cups quartered steamable red potatoes (about 18 potatoes)
1/4 cup Flour
2 lbs USDA Choice bone-in beef chuck short ribs
1 tbs tomato paste
1 tablespoon olive oil
Directions

1. In 6-quart slow cooker, stir 1 can soup, carrots, potatoes, 1 cup water, and ¼ teaspoon each salt and pepper.

 

2. In wide, shallow dish, add flour; dredge short ribs in flour to coat both sides. In large skillet, heat oil over medium-high heat; add ribs and cook 10 minutes or until golden brown, turning occasionally to brown all sides. Transfer ribs to slow cooker.

 

3. Drain all but 1 tablespoon drippings from skillet; add tomato paste. Reduce heat to medium; cook and stir 30 seconds. Add remaining 1 can soup; cook 1 minute, scraping browned bits from bottom of skillet with wooden spoon. Add soup mixture to slow cooker; cover and cook on high 4 hours or low 8 hours or until beef is very tender and meat easily falls off bones.

 

4. Remove meat and bones from slow cooker; discard bones and fat. Skim fat off top of soup. Using 2 forks, shred meat; add to slow cooker. Serve stew garnished with parsley, if desired. Makes about 5 cups.

 

Chef Tip: Customize this dish by swapping the short ribs with boneless, skinless chicken breasts and/or the French onion soup with chicken and dumpling soup.

 

Nutritional Information
  • 19 g Fat
  • 7 g Saturated
  • 60 mg Cholesterol
  • 1004 mg Sodium
  • 29 g Carbohydrates
  • 5 g Fiber
  • 10 g Sugars
  • 1 g Added Sugars
  • 23 g Protein
20 minutes
Prep Time
240 minutes
Cook Time
4
Servings
382
Calories

Shop Ingredients

Makes 4 servings
21 oz. Beef Cooking Stock, divided
Swanson Beef Stock, 32 oz
Swanson Beef Stock, 32 oz
$2.99$0.09/oz
½ (16-ounce) package baby carrots
Bowl & Basket Baby Carrots, 16 oz
Bowl & Basket Baby Carrots, 16 oz
$1.39$0.09/oz
2 cups quartered steamable red potatoes (about 18 potatoes)
Bowl & Basket Red Potatoes, 5 lb
Bowl & Basket Red Potatoes, 5 lb
$4.99$4.99/5lb
1/4 cup Flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$1.49$0.75/lb
2 lbs USDA Choice bone-in beef chuck short ribs
USDA Choice Beef, Chuck Short Ribs, Bone-In
USDA Choice Beef, Chuck Short Ribs, Bone-In
On Sale!
$9.99 avg/ea was $12.49 avg/ea$7.99/lb
1 tbs tomato paste
Bowl & Basket Tomato Paste, 6 oz
Bowl & Basket Tomato Paste, 6 oz
$0.99$0.17/oz
1 tablespoon olive oil
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$12.99$0.51/fl oz

Nutritional Information

  • 19 g Fat
  • 7 g Saturated
  • 60 mg Cholesterol
  • 1004 mg Sodium
  • 29 g Carbohydrates
  • 5 g Fiber
  • 10 g Sugars
  • 1 g Added Sugars
  • 23 g Protein

Directions

1. In 6-quart slow cooker, stir 1 can soup, carrots, potatoes, 1 cup water, and ¼ teaspoon each salt and pepper.

 

2. In wide, shallow dish, add flour; dredge short ribs in flour to coat both sides. In large skillet, heat oil over medium-high heat; add ribs and cook 10 minutes or until golden brown, turning occasionally to brown all sides. Transfer ribs to slow cooker.

 

3. Drain all but 1 tablespoon drippings from skillet; add tomato paste. Reduce heat to medium; cook and stir 30 seconds. Add remaining 1 can soup; cook 1 minute, scraping browned bits from bottom of skillet with wooden spoon. Add soup mixture to slow cooker; cover and cook on high 4 hours or low 8 hours or until beef is very tender and meat easily falls off bones.

 

4. Remove meat and bones from slow cooker; discard bones and fat. Skim fat off top of soup. Using 2 forks, shred meat; add to slow cooker. Serve stew garnished with parsley, if desired. Makes about 5 cups.

 

Chef Tip: Customize this dish by swapping the short ribs with boneless, skinless chicken breasts and/or the French onion soup with chicken and dumpling soup.