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Short Rib and Bean Stew




Source of Recipe


Hometown Cooking Magazine






List of Ingredients



• 3/4 cup dry small white beans or baby lima beans
  
• 6 cups cold water
  
• 2 1/2 lb. beef short ribs (about 8 ribs)
  
• 1 tablespoon cooking oil
  
• 3 medium carrots, cut into 1" pieces
  
• 2 medium onions, sliced 1/4" thick
  
• 1 lb. potatoes, cut into 1 1/2" chunks (about 3 medium)
  
• 4 cloves garlic, minced
  
• 1/2 cup regular barley
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon paprika
  
• 1/4 teaspoon pepper
  
• 2 1/2 cups beef stock or beef broth
  






Instructions



1. Rinse beans. Place in a large saucepan and add the cold water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or omit simmering; soak beans in cold water overnight in the covered saucepan.) Drain and rinse the beans; set aside.
   
2. Trim fat from short ribs. Season short ribs with salt and pepper. In a 4-quart Dutch oven, heat the oil over medium-high heat. Brown the short ribs in hot oil, half at a time, turning to brown on all sides. Remove and set aside.
   
3. In the same Dutch oven, cook the carrots, onions, potatoes, and garlic about 4 minutes or until lightly browned. Transfer the beans to a 5 1/2 to 6 quart electric crockery cooker. Add the barley and the onion mixture. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon pepper. Top with short ribs. Pour beef stock or beef broth over all. Cover and cook on high-heat setting for 6 hours. Makes 6 to 8 servings.
   
4. Rangetop Directions: Prepare Short Rib and Bean Stew as directed except after cooking the onion mixture, remove it from the Dutch oven and set aside. Add the beans and barley to the Dutch oven. Sprinkle with the 1/4 teaspoon salt, paprika and pepper. Top with short ribs. Increase the beef stock or beef broth to 3 1/2 cups; pour stock or broth over ingredients in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Stir in onion mixture. Cover and simmer about 1 hour more or until short ribs and beans are tender.
   






Final Comments


I would definitely leave out the salt as the beef broth was very salty and I felt the recipe was way too salty.