Beef Rib Stew

Perfect for a Fall night, BBQ Bob brings the world of BBQ and comfort food together with his Beef Rib Stew with Flying Fish Abbey Dubbel Beer. Using Beef Ribs as the main source of meat, this stew will warm up anyone’s night!

Beef Rib Stew

Ingredients

• 3 – 4 racks of regular beef ribs or 3 bone section of beef short ribs
• 1 butter nut squash cut into 1” cubes
• 2 sweet onions rough chopped
• 4 cups button mushrooms
• 2 shallots sliced
• 3 cloves of garlic chopped fine
• 1 lb. baby red and yellow potatoes
• 2 parsnips cubed
• 6 carrots peeled and rough cut
• 2 bottles of Flying Fish Abbey Dubbel beer
• 32 oz beef stock
• Fresh thyme and oregano to taste (about 1 tbsp of each)
• Salt and black pepper to taste
• 2 oz. BBQ Bob’s 7 Bones Beef Rub
• 1 tsp. olive oil

Preparation

1. Remove the membrane from the beef ribs and coat lightly with olive oil on both sides
2. Dust ribs with & 7Bones beef rub and sear both sides on the grill or in a skillet browning them
3. In a large Dutch oven or sauce pot pour the beef stock, garlic oregano, thyme, salt , black pepper and 1 bottle of Abbey Dubbel and bring to a slow boil.
4. Add all of the browned beef ribs, onions and shallots. Cook for about an hour to an hour and a half until the meat starts to get tender.
5. Add potatoes, squash, carrots and parsnips. Allow them to cook for about 25-35 minutes until tender.
6. Add second bottle of Abbey Dubbel and cook another 15 minutes.
7. Add 1 tbsp. 7Bones beef rub and allow stew to cook for 5 minutes then taste
8. Once meat is fork tender and vegetables are tender add mushrooms and cook for another 10 minutes while the stew thickens.
9. Serve with fresh bread, over noodles or mashed potatoes.