Quick Short Rib Stew Recipe

Ingredients

• cup all-purpose flour for coating
• 4 pounds beef short ribs
• 2 tablespoons canola oil
• 1 cup hot water
• 2 cubes beef bouillon
• 1 (28 ounce) can diced or stewed tomatoes
• 6 medium carrots, peeled and sliced
• 2 medium onions, chopped
• 2 cloves garlic, thinly sliced
• 6 medium potatoes, peeled and cubed
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 (15 ounce) can peas, with liquid
• Salt and pepper to taste

Directions

1. Heat a large skillet over medium-high heat.
2. Place cup flour in a resealable plastic bag or large bowl. Add the beef ribs and toss until they are fully coated.
3. Pour the canola oil into the preheated skillet and heat until it shimmers. Shake off any excess flour from the ribs and add them to the hot oil.
4. Brown the ribs on all sides, which should take about 10 minutes.
5. While the ribs are browning, stir together 1 cup of hot water and the beef bouillon cubes in a pressure cooker until the bouillon is dissolved.
6. Using tongs, transfer the browned ribs from the skillet to the pressure cooker. Seal the pressure cooker according to the manufacturer's directions and cook the ribs for 25 minutes.
7. Once the cooking time is up, carefully release the pressure and open the cooker according to the manufacturer's instructions.
8. Pour in the canned tomatoes, sliced carrots, chopped onions, and garlic. Stir well, then simmer uncovered until the vegetables are tender, which will take about 20 minutes.
9. Meanwhile, place the cubed potatoes in a large pot and cover them with water, ensuring the water level is about 1 inch above the potatoes. Bring to a boil and cook until the potatoes are tender, around 20 minutes.
10. Transfer the cooked ribs to a serving platter.
11. In a separate measuring cup, stir together 1 cup of water and 3 tablespoons of flour until smooth. Gradually stir this mixture into the vegetables in the pressure cooker.
12. Cook the stew for an additional 5 minutes, allowing the sauce to thicken.
13. Drain the boiled potatoes and add them to the stew along with the peas (including the liquid from the can). Stir well and cook until everything is heated through.
14. Season the stew with salt and pepper to taste, then serve hot.

Nutrition Facts (per serving)

• Calories: 1537
• Total Fat: 115g (147% Daily Value)
• Saturated Fat: 48g (241% Daily Value)
• Cholesterol: 230mg (77% Daily Value)
• Sodium: 832mg (36% Daily Value)
• Total Carbohydrate: 69g (25% Daily Value)
• Dietary Fiber: 11g (38% Daily Value)
• Protein: 54g (108% Daily Value)
• Vitamin C: 63mg (70% Daily Value)
• Calcium: 142mg (11% Daily Value)
• Iron: 11mg (59% Daily Value)
• Potassium: 2124mg (45% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.