Wisconsin Potato and Vegetable Growers Association

Country Stew

Country Stew

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Prep Time 20 mins
Cook Time 1 min
Total Time 22 mins
Course Main Dish, Soups, Stews and Chili
Servings 6
Calories 629 kcal


  • 5 pounds 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
  • 1 1/3 cups Renwood Zinfandel
  • 1 Medium onion chopped
  • 1 Clove Garlic minced
  • 2 teaspoons salt
  • 1/4 teaspoon Pepper
  • 2 beef bouillon cubes
  • 6 large Wisconsin potatoes washed, peeled and quartered
  • 1/2 pound small fresh mushrooms, cleaned and trimmed
  • 1 package frozen whole green beans 10 ounces
  • 1 can peeled whole tomatoes undrained, 16 ounces


  • 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. While 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.
  • Transfer gravy to serving container and serve with ribs.


Calories: 629kcalCarbohydrates: 15gProtein: 55gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 163mgSodium: 1377mgPotassium: 1139mgFiber: 1gSugar: 2gVitamin A: 81IUVitamin C: 7mgCalcium: 51mgIron: 7mg
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