Speedy Beef Stew
If you can't find beef short ribs, you can use stewing beef instead. Be sure to cut the stewing beef into uniform pieces so it cooks evenly.
INGREDIENTS | SERVES 4 to 6
- 1½ pounds beef short ribs
- 1½ teaspoons salt, divided
- ½ teaspoon black pepper
- 2 teaspoons cornstarch
- 4 tablespoons olive oil, divided
- 2 cloves garlic, crushed
- 1 medium white onion, chopped
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup chopped carrots
- 1 cup beef broth, divided
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 tablespoons tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
Cut the short ribs into 1- to 1½-inch cubes. Place the beef cubes in a bowl and toss with 1 teaspoon salt, black pepper, and cornstarch. Marinate the beef for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown), then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the dried basil and oregano over the garlic and onion. Stir-fry for 2 minutes or until the onion begins to soften. Add the carrots and ½ teaspoon salt. Stir-fry the carrots for 2 minutes, splashing with 1 tablespoon beef broth if they begin to dry out. Add the broccoli and cauliflower. Stir-fry for 2 minutes.
Add ¾ cup beef broth. Cover and cook the vegetables for about 3 minutes, until they are tender but still crisp. Uncover and add the beef back into the pan. Add the remainder of the beef broth. Stir in the tomato sauce, Worcestershire sauce, and the sugar. Stir-fry for 1 to 2 more minutes to mix all the ingredients together. Serve hot.
