Beef Short Rib Stew


    • Salt and milled pepper
    • About 1,5kg PnP beef short ribs
    • Glug olive oil
    • 1 onion, chopped
    • 2 cloves garlic, grated
    • 1 sachet (500ml) PnP umami stock (or 2 cups beef stock
    • 2 sachets (400g) PnP hearty beef stew cook-in sauce
    • 2 bay leaves
    • 3 sprigs rosemary
    • 4 medium potatoes, quartered
    • 1 packet (400g) PnP mixed vegetable express

For serving:

  • Creamy mash or steamed rice


  • Season beef short ribs.
  • Heat oil over medium heat.
  • Brown beef on both sides. Do this in batches to avoid overcrowding the pot. Set aside.
  • Add onion to the same pot and sauté for 5–8 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Pour in stock, cook-in sauce, bay leaves and rosemary and stir.
  • Return beef to pot and simmer covered for about 1–1.5 hours, stirring occasionally.
  • Tip in potatoes and mixed veg and cook for another 20–25 minutes, or until tender. Season.
  • Serve warm with creamy mash or steamed rice.