By Helen Chin Lui of The Healing Place in Medfield, MA
Cooking Time: 2.5-3 hours on low heat
Serving size: 4 (can easily be doubled)
Ingredients:
- 4 pounds of short ribs with bone in
- 1 16-18 oz. can of stewed tomatoes
- 16 oz of water
- 4 large, peeled, carrots cut in large chunks
- 2 large, peeled, potatoes cut in large chunks
- 2 large stalks of celery w/leaves, washed and cut in large pieces
- 1 large, peeled, sweet potato cut in large chunks
- 1 large onion with 3 spice cloves pierced into it (see pix)
- 3 cloves, chopped, peeled, garlic
- 1 cup of good, dry, red wine (optional)
- 1 bay leaf
- salt and pepper to taste
Heat oven to 400 degrees and roast short ribs until browned on both sides. (about 20-25 minutes.)
In the meanwhile, in a large stockpot add the rest of the ingredients. Once short ribs are browned, take out of the oven and add them to the vegetables. Turn heat on high with a lid on. Once the stew begins to boil, turn down heat to the lowest heat and cook for 2.5-3 hours with lid on until tender. To test for tenderness, insert a knife and if it pierces easily the beef is done. Skim the fat on top. We serve our stew with rice. (It’s that Asian thing!)
Note: If possible, if you can age your stew for 24 hours (cool first and put in refrigerator) the stew will taste even better since it has a chance to age. Take out refrigerator, skim the hard yellow fat (there will be a lot) and heat until heated through. Serve with rice.
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