Get ready to warm your soul with a bowl of our irresistible Black Bean Short Rib Stew! This hearty American classic combines tender, succulent short ribs with the rich flavors of black beans, tomatoes, and aromatic vegetables, creating a dish that’s perfect for cozy family dinners or impressing guests at your next gathering. With just a few simple ingredients and a little patience, you can transform your kitchen into a comforting haven filled with mouthwatering aromas. Dive into this recipe and discover why this stew will become your new go-to comfort food!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds short ribs
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 cups beef broth
- 1 can diced tomatoes
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and carrots, mince the garlic, and drain and rinse the black beans. Set everything aside.
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, season the short ribs with salt and pepper. Brown the short ribs on all sides, about 3-4 minutes per side. This step adds depth of flavor to the stew.
- Once the short ribs are browned, remove them from the pot and set them aside on a plate. In the same pot, add the chopped onion, carrots, and minced garlic. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables begin to soften.
- Stir in the chili powder and cook for another minute to toast the spices, enhancing their flavor.
- Return the browned short ribs to the pot. Add the can of diced tomatoes (with their juices), beef broth, and the rinsed black beans. Stir everything together to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid, allowing the stew to simmer for about 2 hours. This slow cooking will tenderize the short ribs and meld the flavors together.
- After 2 hours, check the short ribs for tenderness. They should be fork-tender and easily shred apart. If they are not tender enough, continue to simmer for an additional 15-30 minutes.
- Once the short ribs are tender, taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can remove the short ribs, shred the meat, and return it to the pot, stirring to combine.
- Serve the black bean short rib stew hot, garnished with fresh herbs if desired, and enjoy with crusty bread or over rice for a hearty meal.
Tips
- Choose the Right Cut: Opt for bone-in short ribs for maximum flavor and tenderness. The bones add richness to the stew as it cooks.
- Sear for Flavor: Don’t skip the browning step! Searing the short ribs not only locks in juices but also creates a delicious crust that enhances the overall flavor of the stew.
- Fresh Ingredients Matter: Use fresh garlic and onions for the best flavor. Fresh herbs can also elevate the dish; consider adding a bay leaf during cooking for extra depth.
- Adjust the Spice: If you like a little heat, add a pinch of cayenne pepper or diced jalapeños when you sauté the vegetables.
- Simmer Slowly: The longer you let the stew simmer, the more tender the short ribs will become. If you have time, let it cook for an extra 30 minutes to an hour for a richer flavor.
- Thicken It Up: If you prefer a thicker stew, remove the short ribs once they’re tender, shred the meat, and return it to the pot. You can also mash some of the black beans against the side of the pot to create a creamier texture.
- Perfect Pairings: Serve your stew with crusty bread, over rice, or with a side of cornbread for a complete meal that will satisfy everyone at the table.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 110mg
