Quick Short Rib Stew

Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients and a great taste!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 1537 Calories

Ingredients

• 1 cup water
• 1 cup hot water
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 2 cubes beef bouillon
• 2 tablespoons canola oil
• 2 medium onions, chopped
• 4 pounds beef short ribs
• 2 cloves garlic, thinly sliced
• 6 medium potatoes, peeled and cubed
• 1 (15 ounce) can peas, with liquid
• 1 (28 ounce) can diced or stewed tomatoes
• 6 medium carrots, peeled and sliced
• 0.5 cup all-purpose flour for coating

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat.

Step 2

Place 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss until completely coated. Pour oil into the preheated pan; heat until shimmering. Shake any excess flour off ribs, then add to hot oil. Cool until brown on all sides, about 10 minutes.

Step 3

Meanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.

Step 4

Remove ribs to a serving platter. Stir together 1 cup water and 3 tablespoons flour in a liquid measure. Stir into vegetables in the pressure cooker and cook until sauce thickens, about 5 minutes.

Step 5

Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.

Step 6

While ribs are browning, stir together 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Use tongs to remove ribs from the skillet to the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.

Step 7

Release pressure and open the cooker according to manufacturer's directions. Pour in canned tomatoes, carrots, onions, and garlic. Simmer, uncovered, until vegetables are tender, about 20 minutes.