Ginger and Tomato Beef Short Rib Stew
Warm up with the rich and aromatic flavors of Ginger and Tomato Beef Short Rib Stew, a hearty dish that’s as comforting as it is impressive. Tender beef short ribs are slow-simmered in a deeply flavorful broth infused with garlic, fresh ginger, and a touch of soy sauce for umami depth. Carrots and potatoes soak up the stew’s savory essence, while a hint of honey enhances the natural sweetness of the tomato-based sauce. Perfect for cozy nights, this one-pot recipe combines fall-apart meat with vibrant spices and hearty vegetables, making it an irresistible choice for family dinners or special occasions. Serve it with crusty bread or steamed rice to soak up every delicious drop!
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Recipe Information
Ingredients
- 2 lbs beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 14 oz canned diced tomatoes (with juices)
- 4 cups beef stock
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, diced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 bay leaf
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Season the beef short ribs generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the short ribs and set them aside.
Add the diced onion to the pot and sauté for 5 minutes, or until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring frequently to develop its flavor.
Pour in the canned diced tomatoes along with their juices and scrape the bottom of the pot to release any browned bits.
Return the short ribs to the pot and add the beef stock, ensuring the ribs are mostly submerged.
Add the sliced carrots, diced potatoes, soy sauce, honey, bay leaf, and the remaining teaspoon of salt.
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 2.5 to 3 hours, stirring occasionally. The meat should become tender and easily pull away from the bone.
Taste the stew and adjust seasoning if needed. Remove the bay leaf before serving.
Serve the stew hot, garnished with fresh parsley if desired. Pair it with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
