Uploaded December 2016 | Updated September 2026, 12 hours ago
Level up your cooking game with this Braised Beef Stew! Final Fantasy XV and Tastemade team up for this awesome collaboration!
Braised Short Rib & Veggie Stew
Ingredients:
2 pounds boneless beef short ribs , cut into 2 inch pieces
1 teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
1 onion, peeled and diced small
2 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup of dry Red Wine such as Cabernet Sauvignon or Zinfandel
1 cup of Beef Broth
1 cup of canned whole peeled tomatoes
4 sprigs of thyme
1 bunch of baby carrots, cleaned, cut in 1-inch pieces
6 small cipollini onions, peeled
½ lb. peewee potatoes, cut into wedges
½ lb. brussels sprouts, cleaned
Steps:
Season short ribs with salt, pepper, and olive oil. Heat a large dutch-oven and sear short-rib until golden brown on each side. Remove to a plate, and ddd onion, garlic, and butter to pan, cooking until softened. Sprinkle in flour, stirring to combine.
Pour in wine and bring to a boil, scraping up caramelized bits from the bottom of the pan.
Stir in remaining ingredients, bring to a boil, pop the lid on and reduce to a simmer. Simmer for about an hour and a half or until short ribs and veggies are fork tender.
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Level up your cooking game with this Braised Beef Stew! Final Fantasy XV and Tastemade team up for this awesome collaboration!
Braised Short Rib & Veggie Stew
Ingredients:
2 pounds boneless beef short ribs , cut into 2 inch pieces
1 teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
1 onion, peeled and diced small
2 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup of dry Red Wine such as Cabernet Sauvignon or Zinfandel
1 cup of Beef Broth
1 cup of canned whole peeled tomatoes
4 sprigs of thyme
1 bunch of baby carrots, cleaned, cut in 1-inch pieces
6 small cipollini onions, peeled
½ lb. peewee potatoes, cut into wedges
½ lb. brussels sprouts, cleaned
Steps:
Season short ribs with salt, pepper, and olive oil. Heat a large dutch-oven and sear short-rib until golden brown on each side. Remove to a plate, and ddd onion, garlic, and butter to pan, cooking until softened. Sprinkle in flour, stirring to combine.
Pour in wine and bring to a boil, scraping up caramelized bits from the bottom of the pan.
Stir in remaining ingredients, bring to a boil, pop the lid on and reduce to a simmer. Simmer for about an hour and a half or until short ribs and veggies are fork tender.
Check the website:
bit.ly/2hbhFFK
Like what you see? Be sure to follow us:
Twitter - twitter.com/ffxven
Facebook - facebook.com/ffxv
Instagram - instagram.com/ffxv
YouTube - youtube.com/FinalFantasyXV
