This short rib stew recipe can be made in a Dutch oven or a slow cooker, it is one of those set it and forget it meals you will keep coming back to.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 lbs KOL Foods short ribs
- 2 tablespoons potato starch
- 1 ½ cup red wine
- 4 cups water
- 2 large carrots, cut into chunks
- 2 potatoes, cut into chunks
- 1 onion, cut into small dice
- 8 oz. cremini mushrooms, quartered
- 1 sprig fresh oregano
- 8 fresh sage leaves
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon pepper
Preheat oven to 200°F.
Trim the short ribs on both sides of the thin layer of fat. Cut into pieces. Place in a bag with potato starch and shake to coat.
Heat a large heavy pot over high heat. Place the pieces of meat in the hot pan and brown on both sides for about 8 minutes. Add wine and stir well scraping up all the brown pieces from the bottom of the pot. If using a slow cooker transfer the meat and then continue with the next step.
Add in the rest of the ingredients, holding back some salt to adjust to your own liking later. Cover and place in the oven and cook for around 7 hours or until you are ready for dinner. Adjust seasoning to taste and serve.