Boneless Beef Rib Stew

Boneless Beef Rib Stew Recipe

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Laura Blackstock


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


★★★★★ 1 vote

8 or more
1 Hr
4 Hr


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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

How to Make Boneless Beef Rib Stew


  • 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!

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About Boneless Beef Rib Stew

Course/Dish: Beef Soups
Hashtags: #hot, #Stews

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