Photo by Sonia Mendez Garcia Slow cooked beef rib stew in the crock pot. Combine with some hearty vegetables, and it is perfect for a no-fuss weeknight meal.
Slow-cooked beef rib stew in the slow cooker is perfect for when our schedules don't allow a lot of time for cooking. This recipe is a no-fuss potluck dinner with friends or family. Add your favorite cut of beef or for a big crowd, try some inexpensive beef back ribs with some hearty potatoes, sweet potatoes and carrots. These meals are great for feeding small to large families. For smaller families, like mine, leftovers are stored in freezer bags for future meals. Serve with your favorite rice recipe, fresh salad and warm bread for a complete meal.
Ingredients
- For the Ribs
- 2½ pounds beef back ribs
- salt to taste
- pepper to taste
- olive oil
- 6 cups water
- 1 tablespoon beef base for soups or 2 teaspoons low-sodium beef
- 1 white onion (or red onion), sliced in half. Reserve other half.
- 2 cloves of garlic
- 1 serrano pepper sliced in half
- 2 bay leaves
- You Will Also Need
- reserved onion
- 2 2 additional cloves of garlic
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 large sweet potato peeled and sliced into 1-inch pieces
- 1 large Russet potato peeled and sliced into 1-inch pieces
- 3 Roma tomatoes diced (or one 14 oz. can fire-roasted tomatoes)
- 1 red bell pepper diced
- 1½ teaspoons chile ancho powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 tablespoons Maggi sauce or Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- Top It Off
- 4 green onions sliced
- 2 serrano peppers minced
- 3 cups of your favorite cooked rice
Directions
- Slice the ribs and season with salt and pepper on both sides, and set aside. Preheat 3 tablespoons of olive oil to medium heat for a few minutes. While oil is heating, add 6 cups of water to crock pot. Stir in the beef base or bouillon. Add the 1/2 of onion, 2 cloves garlic, bay leaves and sliced serrano pepper. Season with a 1/2 teaspoon of fresh cracked pepper and turn slow cooker onto high.
- When oil is hot, sear the ribs for 3 to 4 minutes per side. Transfer to slow cooker with beef broth, making sure they are covered with broth mixture. Cover and cook on high for 4 hours. After the 4th hour, check for tenderness of ribs. If tender enough, add all of the remaining vegetables, spices, Maggi sauce and balsamic vinegar. Stir well to combine, cover and cook on high for 1½ to 2 hours or until potatoes and carrots are fork tender.
- When ready, whisk the cornstarch with the 2 tablespoons of water until smooth. Add the slurry into the stew and stir well to combine. Cover and cook for 30 more minutes. Taste for salt, turn to low or warm until ready to serve. Serve with a side of cooked rice. Garnish with green onions and minced serranos.
Chef Notes
Inexpensive cuts of beef are ideal for slow cooker recipes. The low and slow cook time yields a tender cut of beef.
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