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Clay Cooked Short Rib Stew: Ready When You Are with VitaClay!

February 11, 2017

Clay Cooked Short Rib Stew: Ready When You Are with VitaClay!

Stews are my favorite kind of meal, because they are so easy to prepare, especially in VitaClay--and they come out so delicious every time! So I like to make a big batch and eat from it all week. School and work lunches, snacks and quick, easy dinners for those hectic nights. And it's not any more trouble to make a stew with 20 servings as it is to make one with 5 servings.

Ingredients for Clay Cooked Short Rib Stew:

  • 1 ½ lb beef short ribs, boneless or bone-in, cut into 2-inch  pieces
  • 1 lb small red potatoes
  • 2-3 carrots, peeled and chopped
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup broth
  • 2 T Worcestershire sauce
  • 2 Tparsley
  • 2 t sage
  • 1 Tthyme
  • 3 T flour or other starch (arrowroot powder or tapioca starch)
  • ½teach sea salt and pepper, and more to taste

Directions for Clay Cooked Short Rib Stew:

  1. Mix the starch, salt and pepper in a plastic bag; put the short ribs in the bag and shake until coated
  2. Sear the ribs with coconut oil, ghee or tallow in a hot cast iron skillet, about 10 minutes (optional)
  3. Place beef ribs in the bottom of a slow
  4. Add the rest of the ingredients to the clay pot; close and cook on "fast" setting for 2 hours

Optional sauce, addedjust before serving:

  1. Mix 7 T sour cream with 2 T mustard and 2 T minced chives
  2. Dollop over the stew before serving

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