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Crock Pot
Deviled Beef Short Rib Stew
4 pounds of beef short ribs, trimmed
2 pounds of small red potatoes, scrubbed and scored
8 carrots, peeled and cut into chunks
2 onions, cut into thick wedges
one 12 ounce bottle of beer or non alcoholic malt beverage
8 tablespoons of spicy brown mustard, divided
3 tablespoons of Worcestershire sauce, divided
2 tablespoons of cornstarch |
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Broil ribs 6 inches from heat on rack in broiler pan 10 minutes or until
well browned, turning once. Place vegetables in bottom of slow cooker.
Place ribs on top of vegetables.
Combine beer, 6 tablespoons of mustard and 2 tablespoons of
Worcestershire in a medium bowl. Pour into the slow cooker. Cover and
cook on HIGH 5 hours or LOW for 10 hours or until the meat is tender.
Transfer meat and vegetables to a large platter; keep warm. Strain fat
from broth; pour broth into saucepan. Combine cornstarch with 2
tablespoons of cold water in a small bowl. Stir into broth with
remaining 2 tablespoons of mustard and 1 tablespoon of Worcestershire.
Heat to boiling. Reduce heat to medium low. Cook 1 to 2 minutes or until
thickened, stirring often. Pass the gravy with meat and vegetables.
Serve meat with additional mustard. Makes 6 servings
 
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