Ingredients
- 2 pounds beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 medium-size onions (about 3/4 pound), finely chopped
- 1 bottle (12 ounces) dark beer
- 1/2 cup double-strength condensed consomme
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 4 medium-sized carrots (about 3/4 pound), cut into 2-inch slices
- 3 medium-sized parsnips, cut into 2-inch pieces OR: 3 additional carrots, sliced
- 4 medium-sized potatoes (1-1/2 pounds), peeled and quartered
- 1/2 teaspoon salt
Description
Beer Imparts A Wonderful Flavor To This Classic Stew Recipe, And It Helps Tenderize The Meat On The Beef Short Ribs.
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