By popular demand…This wasn’t going to be my next post but since I got so much interest on Facebook (and my taste buds fell in love with this savory dish) I thought I’d share the recipe with you all! As I’ve mentioned before my crock-pot, slow-cooker, whatever-you-want-to-call-it amazing machine is one of my favorite kitchen gadgets. This week I used it to make a simple Short-Rib Stew with Leeks and Vegetables. The short ribs were my husbands suggestion and it turned out to be a great take on a classic beef stew recipe. Here’s what we did:
5 to 6 pounds beef short ribs (I used 1/2 boneless, 1/2 bone-in, its what we had!)
About 1 TBS or two of flour
Salt and Pepper to taste
Extra Virgin Olive Oil
1 medium onion, diced
4 medium carrots, cut in chunks
3 celery stalks, chopped in chunks
2 leeks, cleaned and sliced thinly
3 cloves garlic, minced
2 cups Cabernet Sauvignon, Burgundy, or other red wine (we had Pinot Noir)
2 cups beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf parsley
1 bay leaf
Sprinkle ribs with salt and pepper then dust lightly with flour. Heat oil in a large skillet; brown ribs on all sides. Remove the ribs onto a plate.
Turn heat up on skillet and add wine. Let boil until the pan is de-glazed about 1 minute.
Add 1/2 of the leeks, garlic, celery, carrots, and onion to the crock pot. Add the spices. Place the ribs on top. Add the remaining ingredients to crock-pot and stir lightly.
Cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.
Now although I don’t have a photo of the finished product, I do have a picture of my favorite flavor from the dish (even if it was 9am!). Let’s say, it’s my way of getting a glass in during these 9 months 🙂
We served over whole wheat noodles and a few slices of toasty bread for dipping. Trust me the bottom of the bowl juices are too good to waste!
Stephanie a.k.a. The Foodetarian