Ultimate Short Rib Stew

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My husband has something against beef stew and I don't eat a lot of beef.  However, this stew recipes is hearty, flavorful, delicious and Paleo!  This is also a great recipe to throw in the slow cooker before work and enjoy a great meal.  Package the rest up to enjoy during the week or freeze for another day!

Cindy's Tip: If you butcher has the longer short ribs; ask them to slice in half. They are easier to work with and fit in your dutch oven and to serve.

 

Ingredients

  • 5-6 pounds bone-in short ribs (4 inches in length)
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons coconut oil or Olive oil
  • 1 large onion, thinly sliced
  • 1 pound mushrooms, crimini
  • 1 ounce dried porcini mushrooms, rinsed and chopped
  • 3 cloves garlic, chopped
  • 3 carrots, peeled and cut into 1 inch pieces
  • 1 celery root, peeled and cut into 1 inch pieces
  • 3 turnips, peeled and cut into 1 inch pieces
  • 1 small can tomato paste
  • 4 bay leaves
  • 1/2 teaspoon red pepper flakes
  • Small bunch of fresh thyme (about 4 or 5 springs)
  • 5 cups water
  • 1 pound marrowbones
  • Fresh parsley, chopped

Directions

  1. Heat a large dutch oven over medium high heat.  Season short ribs with salt and pepper. Add oil in the pan and let it get very hot (smoking).  Add in short ribs and sear each side for about 2 minutes.  You may need to do this in batches (add more oil if needed).

  2. Once you sear the short ribs add them all to the pan (if you did them in batches).  Add onion and mushrooms and let them cook for 3 minutes; stirring with a wooden spoon. 

  3. Add carrots, turnips and garlic and let cook for 3-4 minutes.  Meanwhile preheat your oven to 300 degrees F.

  4. Add in tomato paste and press using the back of a spoon to the sides of the pan.  Fill the can up with hot water and stir around the extra paste and add to the pan.  

  5. Add in bay leaves, red pepper flakes, thyme, water and marrowbones.  Bring to a boil stirring often. Cover and place in preheated oven for 1 hour.  Remove from oven and add in celery root then place back in the oven for 1 1/2 to 2 hours.  

  6. To serve remove from oven and discard bay leaves (if you can find them) and the marrowbones.  Skim the fat off the top of the pan using a large spoon.  Take out each of the short ribs and carefully break apart using 2 forks and place meat back in the pan. Heat the pan over medium heat to bring to a boil then remove from heat and serve!

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