Colin Fassnidge’s Beef Short Rib Stew

Recipe Information

Serves
4
Preparation time
20 minutes
Duration
1 hour 20 minutes
Difficulty
Easy

Ingredients

  • 4 – 6 beef short ribs on the bone
  • 2 carrots, roughly chopped
  • 2 onions
  • 2 celery, roughly chopped
  • 1 bulb garlic, horizontally cut skin on
  • ½ bunch thyme
  • 3 bay leaves
  • 4 tbsp soy sauce
  • ½  teaspoon liquorice root
  • 200 ml red wine
  • 1 tbsp Dijon mustard
  • Water to cover
  • 2 tbsp apple cider vinegar

  To garnish

  • 20 small button mushrooms
  • 10 small baby onions, peeled
  • 1 bunch parsley, roughly chopped stalks and leaves

Method

  1. Pre-heat oven to 140oC
  2. In a heavy-based pan that can fit the ribs, get it hot and add a splash of olive oil
  3. Add the ribs and sear until golden brown all over
  4. Add the chopped vegetables, scrapping any particles on the bottom of the pot
  5. Add herbs and liquorice root – stir through
  6. Deglaze with red wine
  7. Bring to the boil
  8. Cover with water
  9. Add soy sauce and mustard
  10. Bring this back to the boil, cover and cook for one hour in the oven.
  11. After 1 hour, remove from oven and correct seasoning.
  12. Add mushroom and onions and simmer on the stovetop for a further 20 minutes
  13. May need more soy sauce as seasoning. Add cracked black pepper and 2 tablespoons of vinegar.
  14. On serving add chopped parsley and stir through