Beef Short Rib Stew

This beef short rib stew is the definition of slow-cooked comfort. From the moment the short ribs hit the pot, you know you’re making something special. The meat cooks low and slow until tender, the vegetables soften just right, and the broth turns rich and flavorful without needing anything fancy.

This beef short rib stew is for the days when you want real comfort food — the kind that fills the house with a good smell and makes everyone ask, “When is it ready?” What makes this recipe special is how simple it is while still delivering deep, rich flavor. There’s nothing complicated here, just good ingredients and a method that actually works.

You’ll love this recipe because the short ribs are browned first, which means flavor from the very beginning, and then cooked low and slow so the meat becomes tender and juicy instead of tough. The potatoes soak up all that beefy goodness, the carrots add a natural sweetness, and the peas come in at the end to keep everything fresh and balanced. Every spoonful feels hearty without being heavy.

Another reason this recipe works so well is that it’s flexible. You don’t need fancy spices or exact measurements. You season as you go, adjust it to your taste, and make it your own. It’s the kind of stew that tastes even better as it cooks, and even better the next day. If you’re looking for a reliable, cozy, no-fail short rib stew that delivers on flavor and comfort, this is the one you’ll want to save and come back to.

Ingredients

1. Beef short ribs
2. Meat rub or Cajun-style spice
3. Onions
4. Green pepper
5. Butter
6. Minced garlic
7. Potatoes
8. Carrots
9. Beef stock
10. Green peas (canned)
11. Salt
12. Black pepper

How to make Beef Short Rib Stew

Prep the veggies first
Start by prepping all your vegetables. Chop the onions and green pepper, peel and cut the potatoes into bite-size pieces, and slice the carrots. Set everything aside so it’s ready to go when you need it.

Season and brown the short ribs
Season the short ribs with your meat rub. Heat a pot on the stove until hot, then brown the short ribs on both sides. You’re just looking for a nice color. Once browned, remove them from the pot and set aside.

Cut the ribs into stew pieces
Place the browned short ribs on a chopping board and cut them into stew-size pieces. I like lining them up so each piece still has a rib bone with a bit of meat on it … that short rib goodness is everything.

Sauté the onions and pepper
In the same pot (don’t clean it), add the chopped onions and green pepper. If the pot needs more fat, add about a tablespoon of butter. Sauté until the onions are soft.

Add the garlic
Add the minced garlic and sauté just until fragrant. This part is quick, so keep an eye on it.

Bring the meat back
Add the cut short ribs back into the pot and sauté for two to three minutes so the meat can soak up all the onion, pepper, and garlic flavors.

Add potatoes, carrots, and stock
Add the potatoes and carrots, then pour in the beef stock. Lower the heat to medium-low, cover the pot, and let it cook gently.

Slow cook
Let the stew simmer for about one hour to one hour and fifteen minutes, until the meat is tender and the potatoes and carrots are soft.

Taste and adjust
Taste the stew and adjust the seasoning. Add salt, black pepper, or more of your original spice if needed. This is where you freestyle, garlic powder, onion powder, whatever you’re feeling.

Add the green peas
Once everything is almost cooked, add the drained green peas and cook for another five minutes.

Serve
Once that’s done, your beef short rib stew is ready to serve.

Tips and mistakes to avoid for beginner cooks

1. Whenever you use store-bought broth and stock, do a taste test before you add any salt. They have high sodium content unless you use a low-sodium broth or a homemade broth where you have control of the salt.
2. You are welcome to add more vegetables if you want such as celery, green beans, sweet corn, etc.
3. You can cook the short rib stew in the oven for about 2 and a half hours in a cast-iron pot.

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How to store leftover short rib stew

Allow the stew to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the beef rib stew in freezer-safe containers or bags for up to 3 months.

When reheating, warm it slowly over medium heat on the stove, adding a small splash of broth or water if needed to loosen the sauce.