Tuesday’s Table: Country Style Beef Short Ribs with Horseradish Cream

As winter has most of us firmly in its icy grip, I thought I’d share with you my favorite stew recipe courtesy of Weight Watchers.  Now, don’t be alarmed, just because it’s low fat doesn’t mean it’s low taste.  I’ve been making this dish for several years and it’s always a crowd pleaser, especially after a long day out in the cold!  Ladies and gentlemen, set your crockpots to stun!

Ingredients:

Yields 2 cups stew and 2 tablespoons horseradish cream per serving.

6 Tbsp fat-free sour cream
2 Tbsp store-bought horseradish
1 Tbsp Dijon mustard
3/4 tsp table salt
1 1/4 pound(s) uncooked trimmed beef shortrib(s), boneless, trimmed of all visible fat and cut into 11⁄2-inch chunks
1/2 tsp black pepper, freshly ground
2 medium uncooked onion(s), sliced
1 pound(s) uncooked whole white potato(es), whole, scrubbed
18 medium uncooked baby carrots, about 1 1⁄2 cups
2 clove(s) (medium) garlic clove(s), chopped
1 leaf/leaves bay leaf
1 cup(s) canned, beef broth, low sodium
2 Tbsp Worcestershire sauce
3 Tbsp all-purpose flour
3 Tbsp water, cold
1 Tbsp fresh parsley, flat-leaf, chopped

To prepare the horseradish cream, combine the sour cream, horseradish, mustard, and 1⁄4 teaspoon of the salt in a small bowl. Cover and refrigerate until ready to use, at least 4 hours or up to overnight.
Sprinkle the ribs with the remaining 1⁄2 teaspoon salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ribs and cook, turning once, until browned, about 8 minutes.
Transfer the ribs to a slow cooker. Add the onions, potatoes, carrots, garlic, and bay leaf. Pour the broth and Worcestershire sauce over the meat and vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
About 20 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high, until the mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Serve with the horseradish cream.

Stay warm kiddies, chow for now!

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