Recipe by thorky
"Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!"
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all-purpose flour for coating
beef short ribs
canola or vegetable oil
1 (28 ounce) can
diced or stewed tomatoes
garlic, thinly sliced
carrots, peeled and sliced
potatoes, peeled and cubed
all-purpose flour, dissolved in
1 (15 ounce) can
peas, with liquid
Salt and pepper to taste
Save a step, cook the meat in the pressure cooker, then remove the meat and drain on paper towles saves cleaning up time, drain cooking oil from pressure cooker and continue fllowing the recipe. Recipe is great, recipe tastes better with frozen peas in my opinion, canned frozen to each their own.
Very good recipe. I was in a pinch to make dinner tonight, so I picked this because it said Quick! I planned on making stew, so I didn't have short ribs, I had stew meat. Also, after I dug into this recipe, I realized that I needed a pressure cooker. Oops! Well, this was still wonderful. I was relieved to find that the meat was very tender still. Something with the flour on the meat before-hand makes it better. I used red potatos because I like the result better than russets. Served oversized mugs with a crusty hard roll. Very nice recipe. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Short Rib Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 988
** Calories from Fat: 549
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