Ingredients: |
Ingredients: 6-8 strips Bacon, cooked and crumbled
1-1½ lbs. Short Ribs, cubed
½ cup Flour
Salt & Pepper
Cooking Oil
3 lg. Carrots, cut in rounds
2 stocks Celery, sliced
1 med. Onion, chopped large
½ Red Pepper, diced
½ Green Pepper, diced
2-3 cloves, Garlic, crushed
2 tsp Ground Thyme
1½ tsp Sage
1 tsp Paprika
1-2 Bay Leaves
1-28oz. can Diced Tomatoes
2 cups Water, boiling
3pkg. Beef Oxo sachet
3-4 med. Potatoes, cubed
1 small Turnip, cubed
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Directions: |
Directions:In a deep Dutch oven fry the bacon until crumbly, remove from pan onto a paper towel to soak up extra grease. Meanwhile, cut beef into 1½ inch cubes, trimming off fat. Keep bones.
Mix the flour, salt and pepper in a shallow bowl and dredge beef cubes. Using the grease from frying the bacon, brown beef cubes on all sides and remove from pot.Brown in batches if necessary. (Use additional cooking oil if needed). Deglaze the pot with ½ cup of water, scraping all the bits out of the bottom of the pot and reserve the liquid.
Add a little oil to the pan and add the carrots, celery, onion, red & green peppers, and the garlic; cook over medium heat stirring often until onion is softened, about 5 minutes. Returned the crumbled bacon, beef cubes and bones and the deglazing liquid to the pot; add the thyme, sage, paprika, bay leaf, canned tomatoes, and the beef oxo disolved in the 2 cups of water and bring to a boil, stiring and scraping up any browned bits. Reduce heat, cover, and simmer for 1 hour.
Add the potato and turnip to the pot, cover, and simmer, stirring often, until the beef and vegetables are tender, about another 45 minutes.
Whisk a ⅓ cup of flour with ⅔ cup water until smooth; whisk into pot and simmer over medium heat until thickened, about 15 minutes.
Discard the bay leaves and the bones. You can stir in ¼ cup of chopped parsley if desired. |
This recipe for Short Rib Beef Stew is from