• 6servings
  • 180minutes
  • 640calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) salad oil

  2. 4 pound(s) beef chuck short ribs

  3. 1 bag(s) (16 ounces) carrots , cut into 1-inch pieces 2 large onions , sliced 2 tablespoon(s) all purpose flour

  4. 1 cup(s) water

  5. 1 can(s) (14 1/2 ounces) Italian-style stewed tomatoes

  6. 1 1/2 teaspoon(s) salt

  7. 2 can(s) (15 to 19 ounces) Great Northern or small white beans, , rinsed and drained Chopped parsley and grated lemon peel for garnish

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook short ribs, half at a time, until browned on all sides; remove to bowl as they brown. In drippings remaining in Dutch oven, cook carrots and onions until lightly browned.

  2. In cup, stir flour with water. Return short ribs to Dutch oven; stir in flour mixture, stewed tomatoes, and salt. Over high heat, heat to boiling. Cover Dutch oven and bake in 350 degrees F oven 2 hours, stirring occasionally.

  3. Stir in Great Northern beans; bake 30 minutes longer or until short ribs are fork-tender. Sprinkle with chopped parsley and grated lemon peel for garnish.


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