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Short Rib Skillet Stew Recipe

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This recipe for Short Rib Skillet Stew, by , is from The Epperson-Stout Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Whaner
Added: Sunday, March 2, 2008


2 T oil
4 1/2 lbs beef short ribs (2-inch pieces)
28 oz can tamatoes
1 C water
1T salt
1 T worcestershire sauce
1 1/4 tsp basil
1 tsp sugar
1/2 tsp pepper
1 med carrots, 2-inch pieces
1 sm head broccoli, 1 1/2-inch pieces

In 12-inch skillet, brown ribs, few at a time, in hot oil, until all sides are brown. Remove to large bowl, as they brown. Spoon off fat, then return ribs to skillet. Add tomatoes and liquid, water, salt, worcestershire sauce, sugar, pepper and onion, Heat to boiling, cover and simmer for another 40 minutes. Stir in broccoli and basil. Heat to boil, cover and simmer for another 10-15 minutes




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