SLOW-COOKER BEEF STEW WITH YUCA
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
- Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
- Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.
Nutrition Facts : Calories 800, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 215 milligrams, Sodium 657 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 58 grams, Sugar 4 grams
QUICK SHORT RIB STEW
Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!
Provided by thorky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
- While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
- After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
- Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
- Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.
Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g
SHORT RIB STEW WITH YUCA (VACA ATOLADA)
This Brazilian Short Rib Beef Stew with Yuca is the ultimate cold weather comfort food! Slow cooked in a Dutch oven until the beef is succulent and fall-apart tender, this dish will quickly become a family favorite. Serve it over rice, buttered noodles or along a nice crusty bread to soak up the savory sauce.
Provided by Olivia Mesquita
Categories Brazilian Food
Time 2h50m
Number Of Ingredients 13
Steps:
- In a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
- Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.
- Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
- Add the chopped tomatoes and cook until softened, 2-3 minutes.
- Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
- Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
- Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
- Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.
- If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
- Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.
Nutrition Facts : Calories 579 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 359 grams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
BEEF SHORT RIB STEW WITH YUCA
"This Brazilian Short Rib Beef Stew with Yuca is the ultimate cold weather comfort food! Slow cooked in a Dutch oven until the beef is succulent and fall-apart tender, this dish will quickly become a family favorite. Serve it over rice, buttered noodles or along a nice crusty bread to soak up the savory sauce. "Bon appetit!!Antonio Seabra
Provided by Antonio Seabra
Categories Main Dish
Time 2h38m
Yield 6-8
Number Of Ingredients 9
Steps:
- Place the meat in a pan, drizzle with the rib broth dissolved in the water, the beer and cover with aluminum foil. Place in a medium preheated oven, for 1 hour.
- Place the cassava in a pressure cooker with salt and pepper, cover with water and cover.Cook for 20 minutes after starting the pressure, over medium heat.
- Turn off, wait for the pressure to come out naturally and open the pan. Remove the aluminum foil from the pan and distribute the cassava among the pieces of meat.
- Sprinkle with salt, pepper and return to the medium preheated oven, for 30 minutes or until golden brown.Turn off, sprinkle with parsley and serve.
- Serve with white rice.
Nutrition Facts : ServingSize 6-8, Calories 272, Fat 12, SaturatedFat 3, Cholesterol 53, Sodium 541, Carbohydrate 23, Sugar 6, Fiber 4, Protein 19
MALTA-BRAISED SHORT RIBS WITH PICKLED SWEET PEPPERS AND YUCCA MASH
This recipe is my Spanglish version of classic American beef stew and potatoes. I love unctuous short ribs braised in malta, topped with bright pickled peppers and plated with mashed yucca instead of potatoes. If you're not familiar with it, malta is a popular Puerto Rican non-alcoholic beverage brewed from barley and hops. I grew up drinking it on the island, and it's perfect for a long braise of short ribs, as its light carbonation helps tenderize while its earthy molasses notes complement the beef. In addition, buttery, nutty yucca is an ideal canvas for gravy, while quick-pickled peppers add much-needed acidity.
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- To make the green paste, add the onion, green pepper, cilantro leaves and stems, garlic and olive oil to a blender and process until a paste forms. If necessary, add a little extra olive oil to help move the paste along.
- Set a large cast-iron skillet over medium-high heat and add the canola oil and sazon.
- While the oil heats up, dry the short ribs with a paper towel and cover them in a generous amount of salt and pepper. Working in batches, sear the short ribs on all sides, about 4 minutes per side. Remove the ribs to a plate. Add 1/2 cup of the chicken stock to the skillet, stir to deglaze and then set aside.
- Place a large Dutch oven over medium heat. Add the green paste and cook until fragrant, about 1 minute. Pour in the chicken stock from the skillet, then add the oregano, bay leaves, tomato paste, vinegar, malta and remaining 1 cup chicken stock. Bring to a simmer and add the seared ribs to the Dutch oven.
- Cover the pot, transfer to the oven and cook until the ribs are very tender, about 2 1/2 hours. To serve, spoon the Yucca Mash into a shallow bowl, top with the ribs and spoon over the sauce. Garnish with Pickled Sweet Peppers and cilantro leaves.
- Bring a large saucepan of water to a boil. Add the yucca to the boiling water and enough salt so the water tastes like the sea. Cook until the yucca is fork-tender, 15 to 20 minutes. Drain and set aside.
- Add the cream and butter to a medium pan set over medium heat. As soon as it starts to simmer, add the yucca and mash with a fork or potato masher until just incorporated. Do not overmix as it will make the yucca gluey. Add salt to taste.
- Put the peppers and garlic in a 12- to 16-ounce mason jar.
- In a small pot, bring the vinegar, honey, salt and 1/4 cup water to a boil.
- Add the pickling liquid to the mason jar almost to the tippy top. Let it cool, then put on the lid. Set it aside until serving.
SHORT RIB STEW WITH VEGETABLES AND PORT
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
- Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
- Serve garnished with chopped chives.
THE BEST BEEF SHORT RIB STEW
This stew is absolutely amazing, one of my favorite stews. The short ribs add lots of flavor and fall apart when touched. What's even better about this recipe is its so easy to make. There is no need to stand around the kitchen for hours because it basically cooks itself and it's well worth it.
Provided by Elicia
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown your short ribs in a frying pan with a small amount of olive oil.
- (I used one package of bone in ribs and one package of boneless).
- Once they're browned, place them in a large pot along with the sliced onions.
- Now fill the pot up with water. Use enough water to cover your meat.
- You will now want to add the ranch, Italian, gravy mix, and salt.
- Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
- Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
- Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
- Bon appetit :).
Nutrition Facts : Calories 1361, Fat 124, SaturatedFat 53.9, Cholesterol 258.8, Sodium 511.5, Carbohydrate 7.7, Fiber 0.8, Sugar 1.6, Protein 50.2
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