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DEVILED BEEF SHORT RIB STEW
4 lbs. beef short ribs, trimmed
2 lbs. small red potatoes, scrubbed and scored
8 carrots, peeled and cut into chunks
2 large onions, cut into thick wedges
1 bottle (12 oz.) beer or non-alcoholic malt beverage
8 tbsp. FRENCH'S® Spicy Brown Mustard
3 tbsp. FRENCH'S® Extra Tenderizing™ Worcestershire Sauce
2 tbsp. cornstarch mixed with 2 tbsp. cold water
BROIL ribs 6-inches from heat until well-browned, about 10 min. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
COMBINE beer, 6 tbsp. mustard and 2 tbsp. Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
SKIM fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 min. until thickened, stirring often. Stir in remaining 2 tbsp. mustard and 1 tbsp. Worcestershire; heat through.
SERVE gravy with meat and vegetables.