Best 2 Brandied Cranberry Short Rib Stew Recipes

Indulge in the tantalizing flavors of a hearty and comforting dish with our Brandied Cranberry Short Rib Stew recipe. This culinary masterpiece combines tender beef short ribs, slow-cooked in a rich and flavorful broth infused with brandy, tangy cranberries, and aromatic spices. As the short ribs braise, they absorb the delectable flavors of the liquid, resulting in fall-off-the-bone tenderness. Accompanying the stew is a medley of vegetables, each contributing its unique texture and taste to create a symphony of flavors. The sweetness of carrots, the heartiness of celery, and the earthy notes of mushrooms blend harmoniously with the richness of the beef and the tartness of the cranberries.

But this article is not limited to just one exceptional recipe. Embark on a culinary journey with our diverse collection of stew recipes, each offering a unique taste experience. Discover the classic Beef Stew, a timeless dish where tender beef chunks, succulent vegetables, and a velvety broth come together in perfect harmony. For a taste of the Mediterranean, try our fragrant Lamb Stew with Apricots and Honey, where succulent lamb is braised with sweet apricots, aromatic honey, and a blend of spices. If you prefer a vegetarian option, our hearty Vegetable Stew bursts with an array of colorful vegetables, simmered in a flavorful broth for a wholesome and satisfying meal.

Whichever recipe you choose, you'll be treated to a culinary delight that will warm your soul and satisfy your taste buds. So gather your ingredients, prepare your cooking pot, and let the aromas of these stews fill your kitchen as you create a memorable dining experience.

Let's cook with our recipes!

HEARTY SHORT RIB STEW

Hearty Short Rib Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 medium onions, diced
3 carrots, cut into 1-inch pieces
2 tablespoons tomato paste
Two 12-ounce bottles dark beer
2 cups beef stock
3 to 4 dashes Worcestershire sauce
2 sprigs fresh rosemary
2 bay leaves
1/4 cup chopped fresh parsley
12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

CRANBERRY SHORT RIBS

Cranberry Short Ribs image

We live in the Yukon bush, so I pick wild cranberries for this incredibly tender comfort food. I sometimes substitute moose for the beef. -Cathy Wylie, Dawson City, Canada

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds bone-in beef short ribs
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon ground mustard
Dash ground cloves
3/4 cup water
2 teaspoons cider vinegar
1/2 cup fresh or frozen cranberries
1-1/2 to 2 teaspoons grated lemon zest
1/2 teaspoon browning sauce, optional

Steps:

Preheat oven to 350°. Place ribs in a greased 8-in. square baking dish; sprinkle with 1/4 teaspoon salt and pepper. Bake, covered, until tender, 1-1/4 to 1-1/2 hours., In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth. Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes., Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer.

Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 645mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 28g protein.

Tips:

To achieve fall-apart tender short ribs, braise them low and slow. Maintain a gentle simmer to prevent the meat from toughening.
Sear the short ribs before braising to develop rich flavor and caramelization.
Use a variety of aromatics like onions, carrots, celery, and garlic to build a flavorful base for the stew.
Enhance the taste of the stew with herbs like thyme, rosemary, and bay leaves. These herbs impart a depth of flavor to the dish.
Add a splash of brandy to deglaze the pan and infuse the stew with a hint of boozy warmth.
Incorporate tangy cranberries to balance the richness of the short ribs. The tartness of the cranberries complements the savory flavors of the meat.
Adjust the cooking time depending on the cut of short ribs used. Bone-in short ribs may require longer cooking compared to boneless short ribs.
Serve the braised short rib stew over mashed potatoes, polenta, or egg noodles to create a hearty and comforting meal.

Conclusion:

Brandied Cranberry Short Rib Stew offers a delightful blend of flavors and textures, making it the perfect dish for a special occasion or a cozy dinner. With its fall-apart tender short ribs, vibrant cranberries, and rich sauce, this stew is sure to impress your taste buds. So, gather your ingredients, prepare your slow cooker or Dutch oven, and embark on a culinary journey that will lead you to a delicious and memorable meal.