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Crock Pot Short Ribs and Cabbage Stew

  • 3minutes
  • 178calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 1/2 tablespoons flour

  3. 6 meaty beef short ribs, surface fat removed (about 2 1/4 pounds)

  4. 1 (14 ounce) can beef broth

  5. 1 (28 ounce) can diced tomatoes

  6. 2 garlic cloves , chopped

  7. 1/4 cup brown sugar

  8. 1/4 cup white vinegar

  9. 1 1/2 teaspoons dried dill

  10. 1 teaspoon salt

  11. 1/4 teaspoon cayenne pepper , to taste

  12. 1 large baking potato , chopped

  13. 4 carrots , sliced

  14. 1 large onion , chopped

  15. 4 cups coarsely chopped green cabbage

Instructions Jump to Ingredients ↑

  1. Add oil to a nonstick skillet and heat on high.

  2. Place flour in a plastic bag, add one rib at a time, and shake to coat.

  3. Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels.

  4. Add broth to skillet, stir, scraping up browned bits.

  5. Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside.

  6. Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot.

  7. Place ribs on top, meat side down, cover and cook 4 hours on High or 7-8 hours on Low.

  8. To serve place a rib in the bottom of 6 soup plates and top with stew. ?

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