SLOW COOKER BEEF SHORT RIBS

 

 

It’s cold and rainy outside. The perfect day for comfort food. I’ve been meaning to make this dish the last couple of days but left it too long and it wouldn’t have long enough in the slow cooker so today was the day!!

---

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

---

 

I don’t have an exact recipe as it just depends on what I have in the pantry/fridge, but the basics are there.

The beef ribs I get are thin sliced and there are 4 – 5 slices in a package. Today I used 3 packages so approximately 15 beef slices.

 

1 Tblsp extra virgin olive oil

Salt/pepper

1 quart of canned tomatoes (still using my own canned tomatoes)

1 cup ketchup

1/2 cup of gluten free barbeque sauce

1/2 cup of celery ribs/leaves, chopped

1/2 cup of sweet white onion, chopped

1 Tblsp of Worcestershire sauce

1 Tblsp of dry mustard

2 Tblsp of brown sugar

1 Tblsp of white vinegar

1 cup of beef stock

1 Tblsp of cornstarch or potato starch

So I start by sprinkling the meat with salt and pepper and brown both sides in a hot frying pan or deep pot with the olive oil. Don’t over crowd meat or it just steams and doesn’t brown.

Once the meat is all browned (it takes several batches to get it all done), I add in the onions and celery and cook until wilted and slightly carmelizing.

 

Add all the other ingredients, except the cornstarch, into the slow cooker. Break up the tomatoes and stir all together. Add in celery and onions and then layer meat in until all the meat is covered by the sauce.

 

Turn the slow cooker to high until it starts bubbling and then down to low to let it simmer for 4 – 5 hours.

Twenty minutes prior to serving make a slurry with cornstarch using either water or beef stock and add to pot. Cover up with lid and let thicken.

 

Serve with mashed potatoes or rice and vegetables.

I can smell this cooking as I sit here and can hardly wait for supper.  Yum!

I hope you give this a try! You won’t be disappointed.

LIVE LIFE FULLY ❤

 

Bunny Eats Design Our Growing Edge

HOLIDAY STUFFING

So my families favourite part of the holiday meal is the stuffing I make. Unfortunately for them, I only make it at Thanksgiving and for Christmas.  You could make this any time and I think that I should surprise them by making this yummy dish at a random meal.

Usually 2 – 3 packages course (cubed) bread crumbs

4-5 skinned Italian sausages broken up

1 gala apple cubed

3 ribs of celery, chopped

1/2 large sweet onion chopped finely

1 cup of frozen or fresh whole cranberries

1 box (1 litre/quart) of organic low sodium chicken stock

1 cup of butter

1-2 tsp of poultry seasoning

1 tsp of fennel seed

salt and pepper to taste (but the meat is usually salty and everyone salts food later anyways)

In a large dutch oven type pot, add onion and celery and butter and cook until softened and just starting to carmelize on the edges.

Add in apple and cranberries and cook until starting to soften.

In a separate frying pan cook the sausage, breaking up until fully cooked. I add the fennel seed at this point.

Once sausage is cooked add into the onion,celery,apple mixture.

Mix well and then add the bread crumbs, seasoning, and mix again. You can transfer to a large bowl at this point if the pot isn’t big enough. I make a huge amount as my family prefers this to potatoes.