The Slow stew with short ribs is soothing, hearty and healthy. This flavorful beef stew recipe is packed with tender beef cuts, tons of veggies, and the best combination of herbs and spices.
Easy beef stew with short ribs
This Crock Pot Beef Stew is one of my favorite Sunday slow cooker dishes. It’s so filling and hearty, full of flavor and packed with good ingredients.
It makes a ton too and the leftovers are delicious. Make a big batch early in the week and enjoy it for lunch or dinner all week long!
This beef stew recipe is made with the heartiest, most flavorful combination of ingredients! Here’s what you need:
- Short ribs: You will need two pounds of boneless short ribs, cut into 1 1/2-inch cubes.
- Oil or Butter: You can use either extra virgin olive oil or grass-fed butter to brown your beef.
- aromatics and vegetables: We create a flavor base and give our stew the perfect texture with minced garlic, diced onion, potato, carrot and diced tomato.
- Broth: I use beef broth, but you can use any broth you have on hand.
- Arrowroot Flour: Arrowroot flour helps thicken the soup slightly.
- Herbs and spices: We round off the flavor of our Crock Pot Beef Stew with the perfect blend of fine sea salt, black pepper, paprika, fresh thyme, bay leaf and red pepper flakes.
- Optional add-ins: I like to add a bit more texture and flavor with cremini mushrooms and parsnips. These are completely optional. If you decide to add them, make sure you add them at the same time as the rest of the veggies.
How to Make a Slow Cooker Short Rib Stew
- Prepare Ribs: Trim excess fat from the short ribs, cut into bite-sized cubes and season with salt and pepper.
- sear meat: Heat the oil or butter in a pan, then add the beef and sear until browned on all sides.
- Combine: Add garlic, onion, potatoes, carrots, and optional parsnips and mushrooms to slow cooker. Place the meat on top, then add tomatoes, beef broth, flour and spices.
- Cook: Cook the stew on low for 8 hours. When you’re done, remove those
Can you put raw beef in the slow cooker?
Yes. But I recommend browning it first! Searing the beef in a pan before slow cooking gives it the most delicious caramelized, crispy exterior and makes the flavor even richer.
While the extra step isn’t strictly necessary, I definitely recommend it.
Do short ribs become tender the longer you cook them?
Yes! Short ribs are a notoriously tougher cut of beef. Which means they are meant to be cooked in the pot! The long, slow cooking time is what makes them so juicy and tender.
Can you overcook ribs in a slow cooker?
Technically yes. Anything can overcook in the slow cooker if it takes too long. Fortunately, since a stew contains a lot of liquid, the risk of this happening is very small with this recipe.
Having said that, I do not recommend cooking longer than the listed 8 hours!
tips and hints
- Can’t find short ribs? While I really recommend it here, you probably could replace it with a beef roast cut into small 1-1/2 inch pieces.
- Dice the beef. Before cooking, make sure to cut the beef into bite-sized cubes, about 1 1/2 inches. This will ensure they cook all the way through and mix well with the rest of the beef goulash ingredients.
- Fry the beef. The deep, rich flavor and slightly crunchy edge are worth the extra step.
- Cook on low. While you can cook on high for 4-6 hours, the faster cooking time won’t render the beef nearly as tender.
- Remove the herbs after cooking. The fresh sprigs of thyme and bay leaf are there to add flavor, but you don’t want to eat them.
- If you want a creamy stew, Try adding a splash of cream or half and half after cooking.
You can serve this slow cooker beef stew on its own or with a side of gluten-free garlic bread, your favorite bread rolls, or a simple salad.
It also tastes delicious over a pile of mashed potatoes, rice or cauliflower rice, or egg noodles.
How to save
Leftover crockpot beef stew will keep in an airtight container in the refrigerator for 3-4 days or up to 2 months in the freezer.
To reheat, thaw overnight in the refrigerator, if frozen, then heat on the stovetop on low until heated through.
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- 2 Pound boneless short ribs
- 1 tablespoon extra virgin olive oil or grass-fed butter
- 3 Garlic cloves chopped
- 1 Onion rolled
- 4 potatoes rolled
- 4 big carrots rolled
- 2 cups Tuttorosso diced tomatoes
- 5 cups beef broth
- 1 tablespoon arrowroot flour
- 1 teaspoon fine sea salt more to taste
- 1/2 teaspoon black pepper more to taste
- prize of peppers
- 4 Sprigs of fresh thyme
- 1 Bay leaf
- prize of red pepper flakes
- Optional: 1 cup cremini mushrooms
- Optional: 2 parsnips rolled
Trim excess fat from short ribs and cut into small 1 1/2 inch bite-sized cubes. Season generously with salt and pepper.
Heat oil or butter in a pan and sear the short ribs on all sides.
Place the garlic, onion, potatoes, carrots, and the parsnips and mushrooms, if you’re adding them, in the bottom of your slow cooker.
Place the meat on top, then add the diced tomatoes, beef broth, arrowroot flour, 1 teaspoon salt, pepper, thyme, bay leaf, and red pepper flakes.
Set the slow cooker on low for 8 hours. When done, remove sprigs of thyme and bay leaf and add additional salt, pepper, paprika, and red pepper flakes to taste.
Calories: 711kcalCarbohydrates: 48.7GProtein: 71.3GFat: 24.3GSaturated Fatty Acids: 8.2GCholesterol: 188mgSodium: 1615mgFiber: 8.6GSugar: 10.4G