This comforting dish is one that even self-proclaimed non-cooks can whip up for company. The tender beef with its rich sauce are best served over mashed potatoes.
Ingredients:
- 1 large Spanish onion, sliced into medium rings
- 4lb boneless beef short ribs
- 1 pound button or cremini mushrooms, sliced
- 1 tsp each – salt, pepper
- 1/2 tsp each – onion powder, garlic powder, ground thyme
- 2 bay leaves
- 1 cup red wine, preferably Cabernet Sauvignon
- 1 14-ounce can low sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbs flour
- 1 tbs butter, softened
Instructions:
- Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
- Place short ribs over the onions, ideally in a single layer.
- Add the mushrooms to the slow cooker, over the beef.
- In a small bowl, combine the salt and pepper and all the spices. Sprinkle over the meat.
- Pour the wine, broth and Worcestershire sauce around the beef.
- Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
- Turn the slow cooker to HIGH and bring cooking liquid to a simmer. Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
- Combine softened butter and flour to form a paste in a small bowl. Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes. Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.
6 Servings.
Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker. For an interesting twist, add a cup of baby carrots over the onions before cooking.
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