Ingredients

The following ingredients have 4 Servings
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 beef short ribs with the bone in
  • 5 Russet potatoes, peeled, chopped into 1 inch pieces
  • 1 cup Pasole corn
  • 2 2/3 cups beef broth
  • 4 cups water
  • 1/2 cup Shiner Bock beer or a dark beer
  • 2 tablespoons butter or bacon grease

Instruction

  • Season the short ribs with salt and pepper on both sides.
  • Oil a large pot with either 2 tablespoons of butter or 1 tablespoon of bacon grease. After the pot is hot, add onions and garlic. Saute until the onions are translucent on medium heat.
  • Add the short ribs to the pot and brown on all sides. Stir the ribs around so that the onions do not burn. Cook the ribs for 5-6 minutes.
  • Add the beef broth, beer and water until it is boiling. When there is a rolling boil, stir in the pasoli corn and potatoes. Lower the heat and simmer until the vegetables are tender, about 2 hours. Add additional water if the stew looks too thick. Season with salt and pepper to taste. I served the stew with the bones in but if you want to take the bones out, that is optional.