boneless beef rib stew

Name: Boneless Beef Rib Stew
Prep time: 1 h
Cook time: 4 h
Yield: 8
Ingredients: 8 lbs - boneless beef ribs or 2 chuck roasts; 1 quart(s) water; 6 - beef bouillon, cubes; 1 - largely cut onion; 2 - largely cut bell pepper; 4 pound(s) largely sliced carrots; 2 pound(s) largely cut potatoes or cabbage

(1 RATING)

26 Pinches

Laura Blackstock

Rockport, TX

Updated on Jul 17, 2011

This is so good on cold days when you can't get outside ..takes time but is sooo worth it...enjoy!

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prep time 1 Hr

cook time 4 Hr

method ---

yield 8 or more

Ingredients

8 lbs - boneless beef ribs or 2 chuck roasts
1 quart water
6 - beef bouillon, cubes
1 - largely cut onion
2 - largely cut bell pepper
4 pounds largely sliced carrots
2 pounds largely cut potatoes or cabbage

How To Make boneless beef rib stew

Step 1

Use large roaster pan and preheat oven at 375. Season meat w/salt, pepper,garlic powder and brown in pan w/oil

Step 2

Place meat in roaster and pour water to cover the meat and add the bouillon. Cover and bake for 2 hours.
Step 3

After 2 hours, add more water if you like..put in the onion and sliced carrots and let cook for another hour.
Step 4

Take out and add bell pepper and potatoes, this is all layered in pan. Cook an additional 45 min. and all vegetables should be tender.
Step 5

Serve in large bowls w/garlic bread or in South Texas we use warmed bolillos. This is sooo delicious and yummy on cold days!
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