Boneless Beef Rib Stew
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- 8 lbs
- boneless beef ribs or 2 chuck roasts
- 1 qt
- beef bouillon, cubes
- largely cut onion
- largely cut bell pepper
- 4 lb
- largely sliced carrots
- 2 lb
- largely cut potatoes or cabbage
1Use large roaster pan and preheat oven at 375. Season meat w/salt, pepper,garlic powder and brown in pan w/oil
2Place meat in roaster and pour water to cover the meat and add the bouillon. Cover and bake for 2 hours.
3After 2 hours, add more water if you like..put in the onion and sliced carrots and let cook for another hour.
4Take out and add bell pepper and potatoes, this is all layered in pan. Cook an additional 45 min. and all vegetables should be tender.
5Serve in large bowls w/garlic bread or in South Texas we use warmed bolillos. This is sooo delicious and yummy on cold days!