Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients and a great taste!
Ingredients
- ½ cup all-purpose flour for coating
- 4 pounds beef short ribs
- 2 tablespoons canola oil
- 1 cup hot water
- 2 cubes beef bouillon
- 1 (28 ounce) can diced or stewed tomatoes
- 6 medium carrots, peeled and sliced
- 2 medium onions, chopped
- 2 cloves garlic, thinly sliced
- 6 medium potatoes, peeled and cubed
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 (15 ounce) can peas, with liquid
- Salt and pepper to taste
Directions
Step 1
Heat a large skillet over medium-high heat.
Step 2
Place 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss until completely coated. Pour oil into the preheated pan; heat until shimmering. Shake any excess flour off ribs, then add to hot oil. Cool until brown on all sides, about 10 minutes.
Step 3
While ribs are browning, stir together 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Use tongs to remove ribs from the skillet to the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
Step 4
Release pressure and open the cooker according to manufacturer's directions. Pour in canned tomatoes, carrots, onions, and garlic. Simmer, uncovered, until vegetables are tender, about 20 minutes.
Step 5
Meanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.
Step 6
Remove ribs to a serving platter. Stir together 1 cup water and 3 tablespoons flour in a liquid measure. Stir into vegetables in the pressure cooker and cook until sauce thickens, about 5 minutes.
Step 7
Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 1537 | |
% Daily Value * | |
Total Fat115g | 147% |
Saturated Fat48g | 241% |
Cholesterol230mg | 77% |
Sodium832mg | 36% |
Total Carbohydrate69g | 25% |
Dietary Fiber11g | 38% |
Protein54g | |
Vitamin C63mg | 317% |
Calcium142mg | 11% |
Iron11mg | 59% |
Potassium2124mg | 45% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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