 Deviled Beef Short Rib Stew
Makes 6 servings (with 3 cups gravy)
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Image © Publications International, Ltd.
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Deviled Beef Short Rib Stew
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Ingredients
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4
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pounds beef short ribs, trimmed
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2
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pounds small red potatoes, scrubbed and scored
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8
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carrots, peeled and cut into chunks
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2
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onions, cut into thick wedges
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1
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bottle (12 ounces) beer or non-alcoholic malt beverage
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8
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tablespoons French's® Spicy Brown Mustard, divided
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3
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tablespoons French's® Worcestershire Sauce, divided
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2
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tablespoons cornstarch
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Slow Cooker Directions
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1. Broil ribs 6 inches from heat on rack in broiler pan 10 minutes or until well browned, turning once. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
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2. Combine beer, 6 tablespoons mustard and 2 tablespoons Worcestershire in medium bowl. Pour into slow cooker. Cover and cook on HIGH setting for 5 hours* or until meat is tender.
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3. Transfer meat and vegetables to platter; keep warm. Strain fat from broth; pour broth into saucepan. Combine cornstarch with 2 tablespoons cold water in small bowl. Stir into broth with remaining 2 tablespoons mustard and 1 tablespoon Worcestershire. Heat to boiling. Reduce heat to medium-low. Cook 1 to 2 minutes or until thickened, stirring often. Pass gravy with meat and vegetables. Serve meat with additional mustard.
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*Or cook 10 hours on LOW setting
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Hint
Prepare ingredients the night before for quick assembly in the morning. Keep refrigerated until ready to use.
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Tip
Use a barley wine or spiced winter ale in this stew for an even bolder beef flavor.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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