This is comfort food spelled out. Right there — that stew.
I was great at spelling in school — always top of the class — probably because I remember things with unnecessary detail. Unfortunately, that means I remember all the little things that drive the men in my life up the wall.
Math, on the other hand, was the last thing I wanted to tackle. Algebra, accounting, economics and all the number-heavy subjects? Not my jam. Still, I stand by the smart investment choices I did make: namely, excellent shoes.
One of my biggest habits is this: if I’m not fiercely passionate about something, I’ll do it without enthusiasm. That explains my indifference toward numbers and chores like laundry or eating vegetables. But when it comes to projects and creative work, that same single-minded passion is exactly what helps me see them through.
Still, I do have vegetables around sometimes — a potato, some parsley, carrots. Enough to call it a stew. Even when the temperature isn’t freezing, I’ll embrace any excuse for soup weather. This braised short rib stew feels appropriate any time: warm, comforting and deeply satisfying.
Food like this has a way of lifting the mood — it’s cozy and soul-warming. I’m a little obsessed with short ribs; they bring richness and depth that outshine many other beef cuts. They’re decadent and perfect for dishes where you want lush, tender beef in every bite.
If you prefer the slow cooker you can adapt this recipe — just brown the ribs first and add the vegetables and thickening slurry toward the end so they don’t overcook. You may also want to reduce the wine slightly in a crockpot version. There’s something special about letting a pot simmer on the stove for hours, though — just watch it so you don’t accidentally scorch it.
This stew is pure comfort: deep, savory braising liquid, tender beef falling from the bone, tender potatoes and carrots, and the bright lift of parsley at the end. It’s one of those meals that feels like a big, warm hug.
Braised Short Rib Stew
4
3 hrs
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Ingredients
- 8 beef short ribs, about 3 to 4 pounds
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dry red wine (cabernet works well)
- 12 ounces sliced mushrooms
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 3 large Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium beef stock
- 2 cups cold water
- 2 tablespoons flour
- 3/4 cup sliced carrots
- Chopped fresh parsley, for serving
Instructions
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Season the short ribs with salt and pepper. Heat a large pot over medium-high heat and add the olive oil. When hot, sear the short ribs until deeply golden, about 4 to 5 minutes per side. Add 2/3 cup red wine and cook 1 to 2 minutes. Reduce heat to low and cover. Cook the ribs for 2 hours, checking occasionally. If the liquid evaporates, add more wine, beef stock, or water so there is a thin layer in the bottom of the pot.
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After 2 hours, remove the ribs and set aside. There should be some braising liquid left (drain a little if there’s too much). Add mushrooms and cook until softened, about 5 minutes. Stir in the onions and garlic and cook an additional 5 minutes. Add the remaining wine and cook for 2 minutes. Remove meat from the ribs, discarding large pieces of fat or gristle. Add the shredded beef, beef stock, and potatoes to the pot. Bring to a boil, then cover and reduce to low. Cook 20 minutes, until potatoes begin to soften.
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In a jar or shaker, combine the cold water and flour and shake to make a smooth slurry. Add the carrots and the slurry to the stew, stirring well. Increase heat slightly until the stew simmers, then cook 30 more minutes, stirring occasionally, until carrots are tender and the stew has thickened. Adjust seasoning with salt and pepper to taste, depending on your stock’s sodium level.
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Serve topped with freshly chopped parsley.
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It’s like a gigantic hug in a bowl.