Hearty Beef Short Rib Stew with Vegetables
Ingredients
3 lbs (1.4 kg) beef short ribs, bone-in
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3 large carrots, cut into chunks
3 large potatoes, peeled & cubed
2 celery stalks, sliced
2 tbsp tomato paste
1 cup (240 ml) red wine (optional)
4 cups (1 liter) beef broth
2 bay leaves
2 sprigs fresh rosemary (or 1 tsp dried)
3 sprigs fresh thyme (or 1 tsp dried)
1 tsp paprika
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp Worcestershire sauce (optional)
1 cup peas (optional, added at the end)
Fresh parsley, chopped (for garnish)
Instructions
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