Beef short rib stew is a perfect dish for Father’s Day

This cut of beef is quite marbled and turns fabulously tender and succulent when slow-cooked, making it the perfect ingredient for a rich and hearty stew.


Salt and milled pepperAbout 1,5kg PnP beef short ribs

Glug olive oil1 onion, chopped

2 cloves garlic, grated

1 sachet (500ml) PnP umami stock (or 2 cups beef stock)2 sachets (400g) PnP hearty beef stew cook-in sauce

2 bay leaves3 sprigs rosemary

4 medium potatoes, quartered

1 packet (400g) PnP mixed vegetable express 

For serving: Creamy mash or steamed rice


Season beef short ribs.

Heat oil over medium heat.

Brown beef on both sides.

Do this in batches to avoid overcrowding the pot.

Set aside.Add onion to the same pot and sauté for 5–8 minutes.

Add garlic and cook until fragrant, about 1 minute.

Pour in stock, cook-in sauce, bay leaves and rosemary and stir.

Return beef to pot and simmer covered for about 1–1.5 hours, stirring occasionally.

Tip in potatoes and mixed veg and cook for another 20–25 minutes, or until tender.


Serve warm with creamy mash or steamed rice.


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