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Short Rib Lager Stew
Beef Short Ribs braised in lager, with carrots & mushrooms, cooked outside last night. Too easy, kinda like a mix of different things and inspired by everyone who said "Mom's Pot Roast" in the comments of my previous post. It's true - Comfort foods and classics like a good stew just feel like "Home." I'm making @deltabluesrice rice grits to go with it and I used my favorite @44farms beef. A bottle of local beer from @abitabeer gave this a great flavor too. #MadeInStaub -@thedaleyplate


Prep time 15mins
Cook time 1hr 50mins
Yield: Serves or Makes 4
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  • 2 pounds boneless beef short ribs, each cut in half
  • 2 tablespoons all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups diced Vidalia onion
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 6 cloves garlic minced
  • 4 cups beef stock
  • 1 12-ounce bottle lager
  • 1/4 cup chopped herbs, such as sage, thyme and rosemary
  • 1 bay leaf
  • 4 cups chopped carrots
  • 2 cups halved button mushrooms


  • Step 1

    Toss beef, flour, salt and pepper in a stainless bowl. Add oil to cast iron pot over medium-high heat. Sear beef until golden, 5 minutes on each side.

  • Step 2

    Remove beef and set aside. Add onions, celery, pepper and garlic to the same pot. Scrape any crunchy bits off bottom of pot. Cook for 5 minutes until translucent. Season with salt and pepper.

  • Step 3

    Add beef back to pot. Add stock, lager, herbs and bay leaf. Cover and cook for 1 1/2-2 hours until the sauce has thickened and beef is tender. Add carrot and mushrooms. Cook for 10-15 minutes more over medium heat. Season and serve baby! (Even better the next day after another slow simmer!)

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