Beef Short Rib Stew Recipe

Melt-in-your-mouth beef short ribs slow-cooked to tender perfection in a rich red wine and chicken stock broth. infused with fresh thyme, ginger, and sweet white carrot, this hearty, deeply comforting stew delivers rich, comforting flavour that is perfect for a cosy night in.

Ingredients

• 1.5kg beef fingers/short ribs cut into ~2cm pieces

• 2 cups of red wine

• 2 cups of chicken stock

• 1/4 cup of flour

• 1 white carrot, cut into triangular chunks in 1.5cm piece

• some thyme leaves

• pepper and salt

• 1 small piece of ginger

Instructions

1. Mix the short ribs with flour in a big bowl.
2. Heat some oil in a casserole, then put the mixed short ribs over high heat until all browned, it takes around 5 minutes.
3. Add the wine and chicken stock, turn to simmer heat after boiled.
4. Cover with lid and over low heat until the beef is tender, it takes around 2-2.5 hours.
5. Add in the carrots, thyme and ginger. Continue to cover with lid and low heat in about 30 minutes.
6. Season with salt and prepare and ready to serve!