I really enjoy both eating and cooking stews as they are the ultimate comfort food on a cold winters night, teamed up with caulimash and glass of red wine makes for the prefect night at home. The definition of braising is to cook both dry and wet, so by frying or searing the fatty outside and then adding other ingredients to slow cook for a few hours, is the way to a perfect combination for a tasty, tender stew.
Short ribs would normally have been over looked in my fat adverse days, but have now become a new favourite in my home. They are really delicious as they have a big piece of meat with fat, and the bone that releases not only great flavour, but also fantastic nutrients during the slow cooking process.
This dish takes a few hours to cook so ideally a slow cooker work really well, but as I don’t have one, I generally make it up after lunch and leave it cook slowly on the stove top until ready to serve, making my afternoon of running around with children easier and the evening chaos free.
There are a number of photo’s that I’ve included, not to put you off the process but rather to make things easier and more visual…
In a large, solid based pot, fry the short ribs on a very high temp, browning the sides and seasoning as you go, remove them once browned and set aside
In the same big pot, fry the onion, garlic and add the ingredients for the base of the stew
Return the meat to the pot with the sauce
Cover with a lid and turn the stove to a low temp setting, to cook for a minimum of 3 hours
To thicken the stew, remove the meat (it is rather difficult because it is so tender and falls off the bone, but does make things easier for stirring the sauce) mix the arrowroot powder with a little bit of cold water
Add a few tablespoons of the stew sauce, give it a good quick stir
Transfer the whole lot into the big pot and stir until thickened, place the meat back in and call the clan for dinner….
Serve with caulimash and a glass of red wine, and congratulate yourself on a job well done!
- 1 1/2kg short rib
- 1 Tbsp coconut oil
- 1 tin chopped organic tomatoes, and 1 tin of water
- 1 gluten free beef stock cube
- 1 large white onion, chopped
- 2-3 crushed garlic cloves
- 3 Tbsp red pepper pesto (see recipe on my blog)
- 1 Tbsp Himalayan salt
- 1/4 cup balsamic vinegar
- 3 Tbsp arrowroot powder
- In a large solid based pot at a high heat, melt the coconut oil and sear the pieces of meat on all sides, season and remove to a plate or bowl (best to do them individually)
- In the same pot with all the fat and meat juices, fry the onion, when golden add the garlic and stir, (don't let the garlic burn)
- Immediately add the tomatoes, fill the tin with water and add, give everything a good stir.
- Add the beef stock, pesto, salt and balsamic and cook until stock has dissolved and all the ingredients are well mixed.
- Place the meat back into the pot, cover and turn the stove temp to low.
- Cook for a minimum of 3 hrs
- Before serving, remove the meat carefully.
- In a small bowl mix the arrowroot with a small amount of water
- Using about 3-4 Tbsp of stew liquid, add it to the small bowl of arrowroot, quick stir, then return the whole bowl to the pot, stir until thick
- Return the meat to the pot and serve.
- Either make your own homemade pesto (I always have a jar in my fridge) or use a ready made one, just ensure that it is made with olive oil and not sunflower oil
- Substitute the beef stock and tin of water for bone broth for more nutrients and flavour