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Beef stew made with short ribs is incredible. For this recipe, short ribs are braised in the oven with tomatoes, red wine, cinnamon, orange zest, rosemary and thyme. Butternut squash is added for the last half hour of cooking. The result is a luscious beef stew with unimaginably tender meat and fantastic flavors.
My favorite way to eat beef is in a comforting stew when the meat is fork-tender and falling apart into sumptuous gravy. Consequently, I’ve been on a mission to cook all the best meaty stews the world has to offer.
This quest has led to some of the most popular recipes on Panning the Globe – this Easy French Beef Bourguignon, this slow-cooker Brazilian Feijoada, Georgian Chanakhi, Chili Con
View FULL RECIPE. Originally published on Panning the Globe
