Ingredients

1   tablespoon olive oil 3   to 3-1/2 pounds boneless beef chuck short ribs 1   large onion, coarsely chopped (1 cup) 2   stalks celery, sliced (1 cup) 2   medium carrots, halved lengthwise and cut into 1/2-inch pieces 1   4-ounce can diced green chile peppers 2   to 3 teaspoons chili powder 2   15-ounce cans Great Northern or pinto beans, rinsed and drained 2   14-ounce cans lower-sodium beef broth or 3-1/2 cups beef stock 1   14-1/2-ounce can Mexican-style stewed tomatoes, cut up 1/4   cup barbecue sauce   Salt and ground black pepper   Celery leaves (optional)

Description

1   Tablespoon Olive Oil 3   To 3-1/2 Pounds Boneless Beef Chuck Short Ribs 1   Large Onion, Coarsely Chopped (1 Cup) 2   Stalks Cele

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