Beef Short Rib Stew
Ingredients
-
- 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
Method
- 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.
