Short Rib Beef Stew

Hearty Red Wine Braised Short-Rib Beef Stew

So hearty. Perfect for a cool, crisp day!
Eater rating: 4.6 / 5  4.6

We’re eating braised short rib beef stew filled with new potatoes, young carrots, cipollini onions and celery in a sauce made from red wine, balsamic vinegar, coffee and demi glace.

Good things come to those whose who wait. Yeah yeah yeah, I know. It’s so cliche of me to say, but seriously dudes. You just can’t get the same flavors when you braise something or make a stew or gumbo and then eat it immediately. Some dishes need a little time to rest; a little time for the different flavors to mingle & marry as they sit in the fridge overnight. In my opinion, pretty much anything that is stewed or braised is going to taste 10 times better the second day. That makes this dish perfect for taking to potlucks or serving at dinner parties. You HAVE to make it the day before the event so there’s no stress at all the day of. We hope you guys love this one as much as we did. We’d love to hear any feedback from you in the comment section!

A Beef Stew Recipe, by Amanda
Red Wine Braised Short Rib Beef Stew

2 tbsp canola oil
1 1/2 lbs boneless beef short ribs, cut in 1 1/2 inch cubes
1 tbsp all purpose flour
10 cremini mushrooms, cut in 1/4's if large or in 1/2 if small
1 bottle cabernet sauvingnon, or other dry red wine
1/2 cup balsamic vinegar
6 whole cloves garlic, peeled
5 sprigs fresh thyme, stems tied together w/ butcher's twine
4 oz demi glace*
1 tbsp instant espresso or coffee
2 tsp kosher salt
1 tsp freshly cracked black pepper (or less if you don't like black pepper)
10 cipollini onions, peeled & left whole
15 whole small carrots, peeled
10 small new white potatoes
4 stalks celery, cut in 2" pieces
1/2 cup frozen peas
extra kosher salt and freshly cracked black pepper, if necessary

For the slurry:
2 tbsp corn starch
1/4 cup cold water

Preheat oven to 300 degrees.

Place a large oven-safe pot on the stove over high heat. Add canola oil to the pan. Heat for at least 2 minutes until there are ripples in the oil but before the oil begins to smoke.

While the oil is heating, season the short rib cubes with kosher salt and freshly cracked black pepper. Lightly dust the meat with flour.

Working in two batches so as not to over-crowd the pan, brown the beef on all sides, about 3-4 minutes per side. Once browned, remove the beef from the pan and set aside.

Reduce the heat to medium. Add the mushrooms to the pan. Saute the mushrooms, stirring occasionally, for about 10 minute or until well caramelized. Remove from pot and set aside with the browned beef.

Pour off any oil pooling in the pot. Return the pot to the stove and increase the heat to high. Add the red wine and balsamic vinegar to the pan. Scrap up any bits that may be stuck to the bottom of the pan. Allow the wine and vinegar to reduce by half, stirring occasionally.

Once the wine has finished reducing, add the whole garlic cloves, thyme sprigs, demi-glace, instant coffee, kosher salt, black pepper, and reserved mushrooms and browned beef to the pot. Stir. Allow the liquid to return to a boil then place a lid on the pot. Place the pot into the preheated 300 degree oven.

Allow the beef to braise in the oven for 1 hour at 300 degrees. After 1 hour, add the cipollini onions, carrots, new potatoes and celery to the pot. Stir. Replace the lid to the pot and return the pot to the oven. Braise the stew for another 1 to 1 1/2 hours or until the beef is fall-apart-tender and the veggies are cooked through. Taste the stew and adjust seasoning as desired with kosher salt and freshly cracked black pepper.

Place the stew on the stove over medium-high heat, add the frozen peas. Stir and bring to a boil.

While the stew is coming to a boil whisk together the corn starch and cold water until all of the corn starch has dissolved.

As soon as the stew reaches a boil, pour in the corn starch slurry and stir the pot immediately. Cook for another 1 minute at a boil until the stew is slightly thickened and the liquid is more viscous.

Remove the pot from heat. Remove the thyme sprigs. Allow the stew to cool, then place in the fridge. Allow the stew to chill overnight. This will allow the flavors to marry and will give the best tasting results! Before reheating, remove the layer of fat that has risen to the top and harden overnight. (This is another great reason to chill the stew. Otherwise you will be eating all of that extra fat!)

Reheat the stew over medium heat until thoroughly heated. Serve with a great loaf of crusty bread. Enjoy!

*If you do not wish to make demi-glace (because it takes for freaking ever!) and you can't find it in a specialty store, you can substitute a really good beef stock or just omit it altogether. While not a fundamental ingredient it adds a rich flavor if you can find it.

20 comments so far:

  1. Nicole says:

    This was SO GOOD!

  2. Amanda says:

    Thank, Nicole! Glad you enjoyed it! 🙂

  3. Kalyn says:

    Definitely looks good to me! I don’t think I’ve ever cooked short ribs.

  4. debby says:

    This looks incredible! Can you tell me if demi glace is available in stores or if there is a substitution for it? Can it just be left out?

  5. Amanda says:

    Thanks, Kalyn! 🙂 You should make them some time!… mmm although they aren’t exactly healthy by any stretch of the imagination! Soooo good though.

    Hi Debby,
    I think your question is going to be a common one so I’m going to make a note inside of the recipe as to acceptable substitutes. Thanks for your questions! 🙂

  6. Alta says:

    This looks A-MAY-ZING! I made a beef stew just the other day for a big crowd, and used oxtail and short ribs to make the “gravy” much more rich. Yum, yum! Yours looks wonderful.

  7. Love the photo! They look awesome. I love the look of your blog and your photos are truly amazing.

  8. Marla says:

    Dear Amanda and Tyler,
    Love all your food – photos make it work – just looking makes me hungry! on your other blog, foodporn, you posted a photo for cinnamon apple bars. is there a recipe for these? if there is, would you be willing to share it? thank you so much.

  9. J says:

    I just found my new favorite blog.

  10. Nicole says:

    Yeah guys, I agree with Maria! Where’s the Cinnamon Apple Bars recipe?! Those things rocked!

  11. Amanda says:

    Alta, your beef stew sounds awesome!!! i bet those bones made it soooo freaking good.

    Thanks, Moody!

    Hi Marla, I wrote the recipe up for you this morning. I just need to finish up the post in the morning and I’ll have it up either tomorrow or wednesday.

    Thanks, J!

    Alright, alright, alright! I’m getting that post up stat, nicole! 😛 i’m just glad you guys liked em so much. I tried writing up the post to go with the recipe earlier but had some writers block. gonna have to work on that tomorrow!

  12. debby says:

    thanks for answering!

  13. Bobby says:

    You should try red muscadine vinegar in place of balsamic sometime

  14. Amanda says:

    bobby – as if i can get red muscadine vinegar out here! you should hook up your favoritest ex-employee/bestest california friend with a bottle when we come back to br for xmas!

  15. Aaron says:


    Can this be done without an oven? A slow cooker perhaps?


  16. Christine says:

    Why don’t you apply to be a contestant on Chopped? All of your fans would love to see you kick ass!

  17. John says:

    This has become our favorite dish for special occasions. I had a similar stew in San Diego at a restaurant called Iris and I loved it. I did a search for a similar stew and this was the closest one. After I made it I would say it is almost the same recipe. Only problem, I have never found the cippolini onions so I use pearls.

  18. Suchi says:

    I made this recipe for a small dinner party and it was a hit! Everyone loved it. The key is to let it sit overnight. This also allows you time to relax and enjoy your guests. I can’t wait to make this for another party and it will be fun to try another red wine.

  19. Jason says:

    I’ve made this 4 times and each time has been great.

    This last time I used Chuck instead of short ribs because, somehow, Whole Foods was out of them.

  20. JonnyRBee says:

    I made this the other night for my sister and brother in law. It was quite simply the sexiest damn thing I ever pulled out of the oven. I made a few alterations due to ingredients and lack there of,.. I didn’t have Demi glaze. In a panicked last minute effort to add “something” I did a 4oz combination of chicken stock, apple cider, liquid smoke and bacon grease. I figured all of these flavors would find homes in the stew. Luckily I was right. My local grocery store didn’t have boneless short ribs either, so I had to keep the bones in. I think it added to the flavor though. Also, in the first stage of meat prep, I coated the beef with chipotle powder in addition to the salt pepper flour mix. It added a nice smokey flavor.

    After letting this sit in the fridge over night, I transfered it to my crock pot and let it simmer on low for 10 hours. Served it up with fresh made corn bread.

    It was amazing. Thank you for such a great recipe!