Taste the World: Beef Short Rib Stew
Experience what the world has to offer with a recipe from acclaimed Chef Colin Fassnidge. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.
To follow along with Chef Colin as he makes the full recipe, watch the video below. And to find Chef Mike’s Carrot Tzimmes recipe also featured in this video, click here.
By Chef Colin Fassnidge
What You’ll Need (Serves 4)
4-6 beef short ribs on the bone
2 carrots, roughly chopped
2 celeries, roughly chopped
1 bulb garlic, horizontally cut, skin left on
½ bunch thyme
3 bay leaves
4 tbsp soy sauce
½ tsp liquorice root
200 ml red wine
1 tbsp Dijon mustard
Water to cover
2 tbsp apple cider vinegar
For the garnish:
20 small button mushrooms
10 small baby onions, peeled
1 bunch parsley, roughly chopped stalks and leaves
How to Prepare It
Preheat oven to 285° F.
Heat a heavy-based pan that can fit the ribs. Add a splash of olive oil.
Add the ribs and sear until golden brown all over.
Add the chopped vegetables, scraping any particles off the bottom of the pot.
Add herbs and liquorice root. Stir through.
Deglaze with red wine and bring to a boil.
Cover with water.
Add soy sauce and mustard.
Bring this back to boil. Cover and cook for 1 hour in the oven.
After 1 hour, remove from oven and correct seasoning.
Add mushrooms and onions, and simmer on stovetop for another 20 minutes. May need more soy sauce as seasoning.
Add cracked black pepper and 2 tablespoons of vinegar.
On serving, add chopped parsley and stir through.