Ginger and Tomato Beef Short Rib Stew

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	352352 cal
pro	20 g20g pro
total fat	22 g22g total fat
sat. fat	10 g10g sat. fat
carb	19 g19g carb
fibre	4 g4g fibre
chol	63 mg63mg chol
sodium	1,015 mg1,015mg sodium
% RDI:	-
calcium	99 calcium
iron	2424 iron
vit A	102102 vit A
vit C	4242 vit C
folate	1515 folate

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Beef simmering short ribs make a flavourful stew when slow-cooked gently with root vegetables and aromatic Asian spices. You can replace the white turnips with about one-quarter of a small rutabaga, sliced thinly into bite-size pieces. Note: For this slow-cooker version, be sure to slice the turnips thinly.

Ingredients

3 lb beef simmering short ribs 3 3lb lbbeef simmering short ribs
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
1 Pinch hot pepper flakes 1 1Pinch Pinchhot pepper flakes
4 carrots , peeled and sliced4 4carrotcarrots, peeled and sliced
4 4white turnipwhite turnips, peeled, quartered and sliced thinly
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1/2 cup beef stock 1/2 1/2cup cupbeef stock or water
1/3 cup soy sauce 1/3 1/3cup cupsoy sauce
2 tbsp tomato paste 2 2tbsp tbsptomato paste
4 tsp fennel seeds 4 4tsp tspfennel seeds
2 tsp whole cloves 2 2tsp tspwhole cloves
2 tsp black peppercorns 2 2tsp tspblack peppercornblack peppercorns
1 stick cinnamon 1 1stick cinnamon
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3 tbsp butter , softened3 3tbsp tbspbutter, softened
2 green onions , sliced diagonally2 2green oniongreen onions, sliced diagonally

Preparation

Cut ribs into 2-bone lengths. Arrange on broiler pan and broil until well browned on both sides, about 5 minutes. Set aside.

In skillet, heat oil over medium heat; fry chopped onions, minced garlic, grated ginger and hot pepper flakes until onions are softened, about 5 minutes. Scrape into slow-cooker. Add sliced carrots, sliced turnips, diced tomatoes, beef stock, soy sauce and tomato paste. Tie fennel seeds, cloves, peppercorns and cinnamon in cheesecloth. Add to vegetables; top with ribs. Cover and cook on low until meat is tender, about 8 hours. Skim off fat.

In bowl, stir flour with butter; stir into liquid in slow-cooker. Increase heat to high; cover and cook until thickened, about 15 minutes. Sprinkle with green onions.

Additional information :

Tip: You can use bottled grated ginger, found in the produce section, instead of grating fresh gingerroot, or use 1 tsp (5 mL) ground ginger.

Source : Canadian Living Magazine: November 2004