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Main Course, Soups, Stews and Chili
Potato| Multi-Potatoes, Russet
Cooking Style| Boil

Country Stew

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Country Stew

Ingredients

  • 5 lbs bone-in short ribs trimmed and cut into 2-inch pieces
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 cups water
  • 1â…“ cups Zinfindel
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp salt
  • 2 cubes beef bouillon
  • 6 large Wisconsin potatoes washed, peeled and quartered
  • 1/2 lb small fresh mushrooms cleaned and trimmed
  • 1 10-oz pkg frozen whole green beans
  • 1 16-oz can peeled whole tomatoes undrained

Instructions

  • Dredge ribs in flour to coat; reserve leftover flour.
  • Heat oil in 8-quart Dutch oven on moderate heat.
  • Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
  • Stir in the reserved flour. White stirring, add 1 cup water and wine and stir until thickened.
  • Return ribs to the pan.
  • Add onion, garlic, salt, pepper and bouillon and bring to a boil.
  • Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
  • Remove ribs with slotted spoon and cover with foil to keep warm
  • Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
  • Add ribs and tomatoes with liquid, and heat through.
  • Use slotted spoon to remove meat and vegetables to large serving platter.
  • Move gravy to serving container and serve with ribs.

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.