Beef Rib and Potato Stew with Vegetables

Name: Beef Rib and Potato Stew with Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: European
Ingredients: Beef ribs 0.5 kg; Onion 2; Garlic 1-2 cloves; Carrot 1; Potatoes 3-4; Butter 30 g; Olive oil 2 tbsp; Salt, ground black pepper, sweet red paprika, ground coriander, dried aromatic herbs, hot pepper to taste

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2 h

Making a tasty, filling dinner is usually not difficult. Many will argue that you shouldn’t eat a big dinner. I’d put it this way: don’t eat dinner late. The theory that you shouldn’t eat after 6 p.m. isn’t as silly as it sounds. Once you set up your eating routine and get used to it, it’s easy to see that if you eat before six, you don’t think about food again until bedtime.

Breakfast is usually on the run, there’s simply not enough time, especially if you also have to get the kids off to school. Lunch at work happens if you’re lucky. More often it’s a sandwich with tea, or, worse, fast food from around the corner. So dinner ends up being the main meal of the day. Hard to argue with that.

For dinner we prefer meat, fish or chicken cooked from home recipes. Chicken cutlets cook quickly, you just need to move the chicken fillet from the freezer to the fridge in the morning.

Potatoes with ribs have proven themselves very well too: braised beef ribs in sauce, or simply beef stew with potatoes. Of course, beef needs to braise longer, and the cooking takes more time. But tasty meat with potatoes is always worth the effort.

8 ingredientsTo the recipe

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Bean Borscht with Meat Broth

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Ingredients

2 servings

Beef ribs 0.5 kg
Onion 2
Garlic 1-2 cloves
Carrot 1
Potatoes 3-4
Butter 30 g
Olive oil 2 tbsp
Salt, ground black pepper, sweet red paprika, ground coriander, dried aromatic herbs, hot pepper to taste

Step-by-step recipe

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Chop the beef ribs into pieces 6-7 cm long and cut between the ribs, so that every bone keeps some meat on it. It’s also worth carefully removing bone splinters and large pieces of fat. Rinse the ribs and pat them dry with paper towels.
Heat a knob of butter and the same volume of olive oil in a frying pan; the ribs will cook in this fat mixture.
Fry the beef ribs on all sides until they have a golden-brown crust.
Peel the onion and cut it into thick strips lengthwise. This is easier to cut, and the onion won’t fall apart into mush while frying. Peel the carrot and grate it on a coarse grater. Add the onion and carrot to the ribs and keep frying until the onion turns a pleasant golden color.
Season the meat and vegetables with salt and pepper to taste, and add 0.5 tsp each of sweet red paprika and ground coriander. If you like, add 1-2 pinches of dried aromatic herbs (basil, oregano, savory, etc.).
Add 3 cups of water (600 ml) from the kettle to the meat and vegetables. Bring the liquid to a boil and leave the ribs and vegetables to simmer under a lid over low heat. The meat should stew, not boil. The exact cooking time is impossible to give, as it depends heavily on the meat. The beef ribs need to be fully cooked, with the meat tender and even coming off the bones. Roughly, the meat takes 1-1.5 hours.
Wash and peel the potatoes. Cut them into medium wedges or cubes. When the beef ribs are ready, add the potatoes and grate in the garlic. Stir the meat and potatoes together, add water if needed, and stew the ribs in sauce with the potatoes until the potato pieces are completely cooked, but before they start to lose their shape and fall apart.
If you like, though it isn’t necessary, you can add tomato to the almost finished dish; many people love it that way. Scald 1-2 fresh tomatoes with boiling water, peel them and remove the seeds, purée the flesh and add it to the pan where the ribs are stewing with the potatoes. Or add 1 tbsp of tomato paste (17 g) diluted in water. Then stew the dish for another 5 mins.
You can sprinkle the potato and rib stew with finely chopped herbs or a pinch of hot pepper. Serve the ribs in sauce on plates as a main course.