Witch's Cauldron Beef Short Rib Stew

Est. Cost: $30.46 | $7.62 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Boneless short ribs braised low and slow with bone broth until the beef shreds against a spoon. It is ladled over buttery mashed potatoes and finished with a swirl that steams like a cauldron.

Ingredients

Directions

Step 1: Pat the short ribs dry and season them well with salt and pepper.

Step 2: Sear them in a hot skillet with a tablespoon of the butter until deeply browned on all sides, then transfer to the slow cooker.

Step 3: Soften the onion and garlic in the same skillet, stir in the tomato paste and cook it for a minute until it darkens.

Step 4: Pour in a cup of the bone broth and scrape the browned bits off the bottom of the pan, then tip it all over the ribs.

Step 5: Add the remaining broth and the thyme, cover, and cook on low for 7 hours until the beef pulls apart with a fork.

Step 6: Prepare the mashed potatoes with the remaining butter.

Step 7: Skim the fat from the surface of the stew and season to taste.

Step 8: Spoon the potatoes into shallow bowls, make a well in the center, and ladle the short ribs and gravy into it.

Chef's Tip: Brown the short ribs hard on every side before they go in the cooker. That crust is most of the flavor in the finished gravy. If the sauce is thin at the end, ladle a cup into a saucepan and reduce it on the stove rather than thickening the whole pot.

Save by using Boneless chuck short ribs and bone broth are both on sale, and a slow cooker turns the cheaper cut into something that eats like a holiday roast and Serve with Buttered mashed potatoes and a dark bread.