Slow-Braised Beef Short Rib Stew & Creamy Mashed Potatoes: A Hearty Comfort Food Delight

Introduction

There’s something magical about a slow-braised beef stew that warms both body and soul. This rich, flavorful dish combines tender short ribs, aromatic vegetables, and a luxurious gravy that will transport you to culinary heaven. Perfect for chilly evenings or when you need a dose of comfort food, this recipe promises to become a family favorite.

Essential Kitchen Tools and Equipment

Preparing this exceptional beef stew requires a few key kitchen tools that can elevate your cooking experience:

• Dutch Oven: A heavy-bottomed, enameled cast-iron Dutch oven is crucial for even heat distribution and perfect braising. Brands like Le Creuset or Lodge work exceptionally well. We recommend Lodge 6 Quart Enameled Cast Iron Dutch Oven (Review Here)
• Potato Ricer: For the smoothest, most luxurious mashed potatoes, a potato ricer is invaluable. It creates a creamy, lump-free texture by pressing potatoes through small holes. We recommend PriorityChef Large 15oz Potato Ricer With 3 Discs
• Sharp Chef’s Knife: A high-quality, sharp chef’s knife is essential for precise vegetable chopping and meat preparation. We recommend Ninja K32017 Foodi NeverDull Premium Knife System
• Fine-Mesh Strainer: Used for straining the stock and ensuring a silky-smooth gravy. We recommend Cuisinart Mesh Strainers
• Metal Baking Sheet: Useful for preparing and resting the short ribs before cooking. We recommend Nordic Ware Naturals Aluminum Commercial Half Sheet
• Cutting Board: A sturdy wooden or plastic cutting board for ingredient preparation. We recommend The Obsessive Chef Bamboo Cutting Board (Review Here)
• Meat Thermometer: To ensure the short ribs are cooked to perfect tenderness. We recommend MEATER Plus Smart Wireless Meat Thermometer (Review Here)

Ingredients

For the Stew

• 3-4 lbs beef short ribs
• 2 large onions, chopped
• 3 carrots, chopped (plus 2-3 long thin carrots for garnish)
• 2 celery stalks, chopped
• 1 whole head of garlic
• 2 tablespoons tomato paste
• 1 cup red wine (optional)
• 3 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Mashed Potatoes

• 2 lbs potatoes (Yukon Gold recommended)
• 1/2 cup butter
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Chopped chives for garnish
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Beef Stew

1. Prep the Meat:
   • Preheat your oven to 325°F (165°C)
   • Season short ribs generously with salt and pepper
   • Place ribs on a tray and set aside
2. Searing the Meat:
   • Heat olive oil in a large Dutch oven over medium-high heat
   • Brown short ribs on all sides (about 3-4 minutes per side)
   • Remove meat and set aside
3. Vegetable Base:
   • In the same Dutch oven, add chopped onions, carrots, and celery
   • Cut the entire head of garlic in half horizontally
   • Sauté vegetables for 5-6 minutes until slightly softened
   • Add tomato paste and cook for another 2 minutes
4. Building Flavor:
   • Deglaze with red wine (if using)
   • Return meat to the pot
   • Add beef stock, rosemary, thyme, and bay leaves
   • Add long thin carrots
5. Slow Braising:
   • Cover Dutch oven and transfer to preheated oven
   • Cook for 2.5 to 3 hours, until meat is extremely tender
   • Meat should easily pull apart with a fork
6. Creating the Gravy:
   • Remove meat and long carrots
   • Strain stock through a fine-mesh sieve
   • Press vegetables to extract maximum flavor
   • Reduce stock in a pan
   • Whisk in butter to create a rich gravy

Preparing Mashed Potatoes

1. Cooking Potatoes:
   • Peel and chop potatoes into even chunks
   • Boil in salted water for 15-20 minutes until tender
   • Drain and return to pot
2. Creamy Potato Sauce:
   • In a small saucepan, combine butter, milk, minced garlic, rosemary, and thyme
   • Warm gently, allowing herbs to infuse
   • Strain herb-infused sauce
3. Mashing:
   • Mash potatoes thoroughly
   • Pour herb-infused sauce over potatoes
   • Season with salt and pepper
   • Mix until smooth and creamy

Plating

1. Spread mashed potatoes as a base
2. Place braised short ribs on top
3. Arrange thin carrots
4. Drizzle generously with gravy
5. Sprinkle chopped chives

Pro Tips

• Use a meat thermometer to ensure short ribs reach 203°F (95°C) internally
• For extra richness, use bone-in short ribs
• Leftovers can be stored in the refrigerator for 3-4 days
• Reheat gently to maintain meat tenderness

Nutritional Information (Approximate per serving)

• Calories: 650
• Protein: 45g
• Carbohydrates: 35g
• Fat: 38g

Conclusion

This slow-braised beef short rib stew is more than just a meal—it’s a culinary journey that celebrates patience, flavor, and comfort. Whether you’re cooking for family or looking to impress guests, this recipe promises a memorable dining experience.

Bon Appétit!