Sunday, February 09, 2014

Slow cooker short ribs and Root veggie stew

This is really two recipes in one.  First, you make slow cooker short ribs with potatoes, carrots, mushrooms, and onions.  Then you take the liquid from that and make the stew.


Slow cooker short ribs
1 c red wine
1 c stock
fill remainder with water
beef short ribs
3-4 large red potatoes quartered
2-3 carrots chopped in 1/3s
1 onion quartered
16-32oz mushrooms sautéed

Add all ingredients to slow cooker. Cook on low 8 hours -- the beef should be coming off the bone and be fork tender. Remove large solids -- eat that however you like. Discard bones.

Root veggie stew
liquid from the short ribs
root veggies (2-3 sweet potatoes, 3-4 turnips, 4-5 parsnips, etc)
16oz mushrooms
3-4 carrots, peeled and sliced into rounds
15oz can diced tomatoes
1 c red wine
2 c stock

Roast washed, PEELED, and chopped root veggies for 15 minutes @ highest oven temp. Test with fork and check for burn. Turn pan 1/2 turn. Roast another 5 -15 minutes depending on doneness. While roasting, sauté mushrooms and carrots until just softened. Add veggies to liquid. Simmer 30 min to 1 hr.

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