SHORT-RIB SKILLET STEW"A stew in a skillet - with the same fabulous long-simmered goodness. Serve it in a soup bowl so you don’t miss a drop!"
2 tablespoons vegetable oil
4 pounds beef short ribs, cut into serving pieces
1 (28 ounce) can tomatoes
1 cup water
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 medium onion, thinly sliced
1 (16 ounce) can white hominy, rinsed and drained
2 medium carrots, cut into 2-inch pieces
1 small bunch broccoli, cut into 1 1/2-inch pieces
1/4 teaspoon basil
In 12-inch skillet over medium-high heat, in hot oil, cook beef short ribs, a few pieces at a time, until browned on all sides, removing short ribs to large bowl as they brown. Spoon off fat remaining in skillet.
Return short ribs to skillet; add tomatoes with their liquid and next 6 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours, stirring occasionally.
Skim off fat from liquid in skillet. Stir in hominy and carrots; over high heat, heat to boiling. Reduce heat to low cover and simmer 10 minutes.
Stir in broccoli and over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes longer or until vegetables and meat are tender, stirring occasionally.
Serve stew in large soup bowls.
Makes 4 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook,
Good Housekeeping magazine, May 1980