Beef Short Ribs Stew

2 lb (907g) Beef Short Ribs 29 fl oz (858ml) Beef Broth (2 cans) 20 oz (567g) Cauliflower 6 oz (170g) Baby Carrots 1 Onion 2 Tomatoes 2 Tbsp Olive Oil 2 Garlic Cloves 3 Garlic Cloves 5 Bay Leaves 0.2 oz (6g) Rosemary Turmeric, Paprika, Salt, Black Pepper Preparations: 1- Slice the onion and cauliflower. 2- Dice the tomatoes. Directions: 1- Fry the beef short ribs with olive oil on all sides. 2- Transfer the fried ribs onto a slow cooker. 3- Add salt, bay leaves, rosemary, and garlic cloves (2). 4- Pour in 2 cans of beef broth (29 gl oz). 5- Add a cup of water or enough to cover the ribs. 6- Cover with the lid and cook for 4 to 5 hours over high-medium heat. Until well cooked. 7- Fry the sliced onions and garlic cloves (3) with the remaining of the olive oil left over from the beef. 8- Stir in turmeric, paprika, and black pepper. Continue frying for couple of more minutes. 9- Stir in tomatoes, cauliflower, and baby carrots. 10- Over medium-low heat, fry the ingredients for 5 to 7 minutes. 11- Stir the mixture into the cooked short ribs. 12- Cover the pod with the lid and continue simmering for another 30 minutes over high-medium heat.

CALORIES & NUTRITION

Beef Short Ribs Stew CALORIES & NUTRITION VALUES

Beef Short Ribs Stew is a Grade A food. It has most of vitamins and minerals your body needs to function on daily basis. It is also a good source of protein. Beef short ribs stew contains very high amount of vitamin C and high amounts of vitamin A, vitamin B6, vitamin B12, selenium, phosphorus, niacin and zinc. This beef short ribs stew recipe contains 18 percent vitamin C and vitamin A, and more than 10g protein in each serving. Each serving (3.5 oz / 100g) of this beef short ribs stew recipe has 88 calories (36 calories from fat), 4g total fat (1.3g saturated fat), 28mg cholesterol, 132mg sodium, 242mg potassium, and 2.6g total fat (1g dietary fiber, 1.2g sugars).