Boneless Beef Rib Stew

Boneless Beef Rib Stew

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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


  • 8 lbs
    boneless beef ribs or 2 chuck roasts
  • 1 qt
  • 6
    beef bouillon, cubes
  • 1
    largely cut onion
  • 2
    largely cut bell pepper
  • 4 lb
    largely sliced carrots
  • 2 lb
    largely cut potatoes or cabbage

How to Make Boneless Beef Rib Stew


  1. Use large roaster pan and preheat oven at 375. Season meat w/salt, pepper,garlic powder and brown in pan w/oil
  2. Place meat in roaster and pour water to cover the meat and add the bouillon. Cover and bake for 2 hours.
  3. After 2 hours, add more water if you like..put in the onion and sliced carrots and let cook for another hour.
  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.
  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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About Boneless Beef Rib Stew

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

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