Deviled Beef Short Rib Stew
This delicious recipe for Deviled Beef Short Rib Stew pairs perfectly with Fleur Bleu 2021 Tannat.
Servings
6
Prep
20m
Cook
5h
Ingredients
- 4 Pound(s) Beef short ribs
- 2 Pound(s) Small red potatoes, scrubbed and scored
- 8 Large carrots
- 2 Large onions, cut into thick wedges
- 1 Bottle (12 ounces) beer
- 8 Tablespoon(s) French’s® Spicy Brown Mustard
- 3 Tablespoon(s) French’s® Classic Worcestershire Sauce
- 2 Tablespoon(s) Cornstarch
Directions
1. Broil ribs 6-inches from heat until well-browned, about 10 min. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
2. Combine beer, 6 tbsp. mustard and 2 tbsp. Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
3. Skim fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 min. until thickened, stirring often. Stir in remaining 2 tbsp. mustard and 1 tbsp. Worcestershire; heat through.
4. Serve gravy with meat and vegetables.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
