Main Course, Soups, Stews and Chili

Country Stew

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Country Stew


  • 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
  • 1⅓ 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


  • 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.