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10) Beef Short Rib and Red Wine Crockpot Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5 lb beef short ribs bone-in
  • 1 cup red wine cabernet or merlot
  • 2 cups beef broth
  • 1 large onion chopped
  • 3 carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp cornstarch + 2 tbsp cold water optional, for thickening

Method
 

  1. Season short ribs with salt and pepper. Sear in a hot skillet 2–3 minutes per side until browned.
  2. Add onion to the skillet and cook 2 minutes to soften. Transfer meat and onion to the crockpot.
  3. Stir wine, beef broth, tomato paste, garlic, carrots, celery, bay leaves, and thyme into the crockpot. Cover.
  4. Cook on low 7–8 hours or high 4–5 hours until meat falls off the bone. Remove bones and shred meat.
  5. For thicker sauce, whisk cornstarch and cold water then stir into hot stew and cook 15–30 minutes more.