Small Batch Tasty Slow Cooker Short Ribs Beef Stew

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This short ribs beef stew is succulent and tender, and paired with the complex flavors of the parsnips and carrots, this stew is nothing short of amazing!

For more amazing stew recipes give my easy and quick stroganoff recipe, paprika beef stew and the popular old-fashion beef stew recipe. If you enjoy these recipes, then you may like to try my boneless roast beef made in a dutch oven.

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Main Ingredients Notes

The recipe card below includes the full list of ingredients, detailed instructions, and recipe notes for beef short rib stew.

Short ribs, carrots, parsnips, potatoes and seasoning on table.

Short Ribs: The longer short ribs cook, the more tender they become, making them perfect for a low and slow-cooked stew.
Rutabaga, Carrots, and Parsnips: These vegetables are generally available year-round and add fabulous flavor to the stew. The parsnips look like carrots but are much sweeter and have a nutty flavor, while the rutabagas are less sweet and take on an almost potato-like flavor when cooked.

Common Questions

Why are my short ribs tough?

If not cooked long enough, they can be tough. You want to cook them to the point of almost falling off the bone. This is why cooking in the slow cooker is perfect.

Can I make this stew on the stovetop?

Yes, sear the beef short ribs as directed in the recipe, and then add them to a dutch oven along with the vegetables, aromatics, liquid, and seasonings. Simmer on low for 2-3 hours or until the beef short ribs are tender. Just be sure to check the liquid level and add more broth or water as needed to keep the ribs covered.

Can I freeze the leftover stew?

Yes, beef short ribs stew freezes well. Allow the stew to cool completely, then transfer it to an airtight container or a resealable plastic bag. Freeze for up to 2 months. To serve, thaw the stew in the refrigerator overnight, then reheat in a pot over medium heat until warmed through.

How to Store Leftovers

Let stew cool down and store covered in the refrigerator for up to 2 days. The stew makes a great make-ahead dinner.

Short Rib Beef Stew

5 from 1 vote

The short ribs are so succulent and tender and paired with the complex flavors of the parsnips and carrots this stew is nothing short of amazing!

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Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings: 4 servings

Recipe Cost: $4.96

Calories: 403

Ingredients Method Nutrition Notes

Ingredients

US CustomaryMetric

2 slices onion
2 tablespoons olive oil
4 bone-in short ribs
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
4 cloves garlic minced
4 carrots sliced thick
2 parsnips sliced thick
6 small red potatoes halved
2½ cups beef broth
1 cup water
¾ teaspoon dried thyme
2 tablespoon all-purpose flour
1 tablespoon butter, melted

Recipe Directions

Lightly coat the bottom of the 4 or 5-quart slow cooker with 2 a bit of vegetable oil and place 2 slices onion along the bottom.
Season the 4 bone-in short ribs with the ¾ teaspoon kosher salt and ¼ teaspoon ground black pepper. In a heavy skillet heat the 2 tablespoons olive oil over medium-high heat. Add the beef and brown on all sides.
Transfer the browned beef to the slow cooker placing on top of the sliced onions.
Add the 2½ cups beef broth, 1 cup water, 6 small red potatoes, 4 carrots, 2 parsnips, 4 cloves garlic and ¾ teaspoon dried thyme. Cover the slow cooker and cook on high for 4 hours.
In a small bowl whisk together the2 tablespoon all-purpose flour and 1 tablespoon butter, melted to make a paste. Uncover and stir in the flour paste. recover and cook for an additional 30 minutes.The stew should now begin to thicken. Check the short ribs have reached an internal temperature of 165°F.