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Beef short rib in stout with harvest veggies

Name: Beef short rib in stout with harvest veggies
Cook time: 3 h 10 min
Yield: 4 – 6
Ingredients: 15ml (1 tbsp) oil; 1,5kg beef short rib; 1 carrot, peeled and chopped; 1 parsnip, peeled and chopped; 1 butternut, peeled and chopped; 1 onion, peeled and chopped; 15ml (1 tbsp) tomato paste; 2 garlic cloves, crushed; 4 cinnamon sticks; grated zest and juice of 1 orange; 30ml (2 tbsp) cake flour; salt and freshly ground black pepper, to taste; 2 x 375ml milk stout beer; 30ml (2 tbsp) dark brown sugar; 750ml (3 cups) good-quality beef stock

July 16, 2012 (Last Updated: January 11, 2019)

Beef short rib in stout with harvest veggies recipe

We’ve taken classic winter comfort food and gave it a gourmet twist. This beef short rib in stout with harvest veggies is the perfect winter warmer meal.

Print Recipe

Beef short rib in stout with harvest veggies

Serves: 4 – 6

Cooking Time: 3 hours 10 mins

Ingredients

15ml (1 tbsp) oil
1,5kg beef short rib
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1 butternut, peeled and chopped
1 onion, peeled and chopped
15ml (1 tbsp) tomato paste
2 garlic cloves, crushed
4 cinnamon sticks
grated zest and juice of 1 orange
30ml (2 tbsp) cake flour
salt and freshly ground black pepper, to taste
2 x 375ml milk stout beer
30ml (2 tbsp) dark brown sugar
750ml (3 cups) good-quality beef stock

Instructions

Heat the oil and seal the meat in a deep ovenproof dish. Remove the meat and set aside.

In the same dish, add the carrot, parsnip, butternut and onion. Cook over medium heat until soft. Add the tomato paste, garlic, cinnamon, orange zest, flour and season.

Add the stout, orange juice, sugar and the stock and stir well until a sauce is formed. Return the meat to the dish, cover and cook over low heat until the meat is tender, about 2 – 3 hours.

Skim the fat and thicken the sauce with a little extra flour if necessary. Serve with samp or pearl barley.