Dark Beer Braised Short Rib Stew
with Winter Root Vegetables

With the cooler weather upon us it’s time to start trying out some delicious stew recipes. If you’re thinking of making a lactose free stew for your family, consider this dark beer braised short rib stew with winter root vegetables—it’s absolutely delicious!

Yield: 4 to 6 servings

Ingredients

• 1/2 bunch fresh parsley stems
• 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 teaspoon salt
• 2 pounds boneless beef short ribs, trimmed and cut into 1 inch pieces
• 3 tablespoons canola oil
• 1 1/2 cups (1/2 to 3/4 inch) peeled diced Yukon Gold potatoes (about 1 large)
• 1 cup (1/2 inch) peeled diced parsnip (about 1 large)
• 1 cup (1/2 inch) peeled diced turnip (about 1 medium)
• 1 cup (1/2 inch) diced white onion (about 1 medium-small)
• 1/2 cup (1/2 inch) diced celery (about 2 ribs)
• 2 large bay leaves
• 18 ounces dark beer, preferably stout
• 1/2 cup molasses
• 6 cups low-sodium beef broth
• Salt and ground black pepper to taste

Instructions

1. Tie parsley stems, thyme and rosemary into bundle with butcher’s twine and set aside.
2. Stir together flour and salt In large bowl; add short ribs and toss to coat.
3. Heat oil in large pot over high heat. Add short ribs and cook, turning, until browned, about 5 minutes. Transfer to plate and set aside.
4. Reduce heat to medium-high. Add diced potatoes and vegetables and bay leaves to pot; cook, stirring occasionally, until vegetables begin to brown.
5. Add beer, stirring to loosen browned bits on bottom of pot. Add molasses; bring mixture to simmer and cook until liquid is reduced by half.
6. Add beef broth, reserved short ribs and herb bundle and bring to boil. Lower heat to maintain gentle simmer and cook until meat is very tender, 1 1/2 to 2 hours. Remove and discard bay leaves and herb bundle. Add additional salt and pepper if needed.
7. Serve with Cabot Chipotle Cheddar and Bacon Biscuits.

Nutrition

Per serving: Calories 897

% Daily Value Fat 64g 98% Saturated Fat 25g 125% Sodium 662mg 28%Carbs 46g 15% Fiber 4.5g 18% Protein 29g Calcium 125mg 13%

Attribution

Recipe and photo used with permission from: Cabot Creamery Co-operative