Classic Braised Beef and Root Vegetables

Classic beef stew takes on a new look using bone-in short ribs instead of stewing beef cubes.
Yield 6 Servings Prep. Time 20 min Cooking Time 160 min Total Time 180 min


Here are the following ingredients:

  • 4 lb (2 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 6)
  • ½ tsp (2 mL) EACH salt and fresh ground pepper (approx)
  • 2 tbsp (30 mL) vegetable oil, divided
  • 2 onions, cut into wedges lengthwise
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • ¼ cup (60 mL) all-purpose flour
  • 1 tbsp (15 mL) tomato paste
  • 3 cups (750 mL) dry red wine
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 3 cups (750 ml) reduced-sodium beef broth
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat beef dry with paper towels; season all over with salt and pepper. Heat half of oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer beef to plate.

  2. Add onion, carrots and celery to pot. Cook, stirring, for about 5 minutes until onions are golden. Add flour and tomato paste, cook, stirring, for about 2 minutes or until deep red. Stir in wine; reduce heat to medium and bring to boil, scraping up any browned bits from bottom of pot. Add thyme, rosemary, bay leaves and broth; return to a boil. Add beef and any accumulated juices to the pot.

  3. Cover and cook in preheated 325°F oven for about 2 hours or until beef is fork-tender.

  4. Discard bay leaves and herb stems. Transfer ribs to a bowl using a slotted spoon. Skim fat from sauce. Whisk cornstarch mixture into sauce; simmer over medium heat, stirring, for about 2 minutes or until sauce thickens. Season with salt and pepper to taste. Spoon sauce over ribs to serve.