Beef and guinness short ribs
Tender beef slow-cooked in rich Guinness, creating a flavorful dish perfect for a hearty meal. Enjoy the succulent short ribs bursting with savory goodness.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1810g boneless beef short ribs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, cut into 1/2-inch pieces
- 2 cups low-sodium beef stock, divided
- Fresh green salad, for serving, optional
- Mashed potatoes, for serving, optional
Instructions:
- Preheat the oven to 190 °C.
- In a large Dutch oven over medium-high heat, warm the olive oil. Season the short ribs with salt and pepper, as preferred, and brown them in the Dutch oven for about 5 minutes on each side. Take out the meat from the pan and keep it aside. Add the onions and garlic to the same pan and cook until they turn slightly brown. Use a wooden spoon to scrape off any browned bits from the bottom of the pan. Toss in the carrots and celery and let them cook for another 5 minutes. Pour in 1 cup of beef stock and deglaze the bottom of the pan to get rid of any more browned bits. Put the meat back in the pot along with the remaining stock and the beer. Season with salt and pepper to your taste. Bring the stew to a simmer and let it cook uncovered for 20 minutes. Cover and cook in the oven for 2 hours.
- Pair it with a fresh green salad or serve it over mashed potatoes, if preferred.
Summary:
- Calories: 5357 kcal
- Fat: 393 g
- Protein: 333 g
- Carbs: 96 g
- Potassium: 7842 mg
- Magnesium: 485 mg