Braised Short Rib Stew with Red Wine & Mushrooms

Braised Short Rib Stew with Red Wine & Mushrooms |

A heaping bowl of stew is how I am finding comfort this week…

So far, the week hasn’t started off great. I killed a chocolate pound cake on Sunday (by killed I mean seriously KILLED) and for some reason, this one isn’t rolling off my back like other kitchen disasters do. I am feeling a bit “off” for some reason – not sure if it’s the full speed collision Kya, our furry baby, had with the back of my head or the bipolar weather we are experiencing in Denver. 

Braised Short Rib Stew with Red Wine & Mushrooms |

I think it’s the weather – it’s just…. grey.

It did help that we completely overhauled our office this weekend with new desks and matching bookcases (I feel like a grown-up!). I finally have space that extends beyond the area dedicated to my laptop and monitor! I am anticipating a productive 2015!

Braised Short Rib Stew with Red Wine & Mushrooms |

Despite the ups and downs of this past weekend, this stew was there to make me feel all warm and cuddly again. I love serving this over a big pile of buttered noodles because it’s the perfect extra helping of carbs to keep full and warm. The cold, grey weather becomes almost bearable when I am devouring piping hot spoonfuls of this rich, hearty stew.

Stay warm everyone!

Braised Short Rib Stew with Red Wine & Mushrooms

Braised Short Rib Stew with Red Wine & Mushrooms

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours

This is the kind of stew you pull out in the dead of winter to fight the cold-weather blues. Only a few simple steps to a delicious, hearty meal!


  • 3 to 3 1/2 lbs short ribs, cut into 1 inch pieces
  • 1/4 cup flour
  • 3 Tbsp olive oil
  • 2 cups dry red wine
  • 1 cup beef stock
  • 6 carrots, peeled and diced
  • 1 onion, diced
  • 1/2 lb sliced white button mushrooms
  • 2 Tbsp thyme leaves
  • 2 Tbsp oregano
  • 2 bay leaves
  • Salt & pepper


  1. In a large bowl, toss the short rib pieces with the flour until each piece is coated.
  2. Heat the oil in a large dutch oven over medium-high heat. Add the meat and brown on all sides, working in batches until complete. Discard  excess oil, but do not scrape off the browned bits at the bottom (reserve them in the pan).
  3. Add the meat back to the dutch oven with the red wine. Bring to a boil and cook until the liquid is reduced by half, approximately 8-10 minutes. Add the beef stock and simmer on low until the meat is tender, approximately 2 hours.
  4. Skim the fat off the top and add the carrots, onion, mushrooms, thyme, oregano, and bay leaves. Continue to cook on low until the vegetables are tender, approximately 30 to 35 minutes. Season to taste with salt and pepper. Be sure to pick out the bay leaves before serving!
  5. Serve warm over cooked egg noodles or mashed potatoes.

5 Responses to “Braised Short Rib Stew with Red Wine & Mushrooms”

  1. Ashley | Spoonful of Flavor — January 13, 2015 at 7:41 am (#)

    Sorry to hear about your chocolate pound cake! It sounds amazing 🙂 I agree, the weather this week is bringing down my mood too. But this braised short rib stew would definitely make me feel better!

    • Meghan B. — January 13, 2015 at 7:00 pm (#)

      Hopefully tonight I will conquer that darn cake! *fingers crossed*

  2. Jill — January 13, 2015 at 11:17 am (#)

    I am totally there with you with feeling a little low. This stew looks so delicious and comforting though! I have leftover brisket in my freezer that would be perfect for stew with lots and lots of mushrooms.

    • Meghan B. — January 13, 2015 at 7:00 pm (#)

      We’ll just have to keep cheering each other up with awesome food! 🙂

  3. Thalia @ butter and brioche — January 14, 2015 at 2:03 pm (#)

    This short rib stew does look so comforting and delicious! Perfect for the awful weather right now!

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