Recipe: Deviled Beef Short Rib Stew (crock pot)

DEVILED BEEF SHORT RIB STEW

4 pounds beef short ribs, trimmed
2 pounds small red potatoes, scrubbed and scored
8 carrots, peeled and cut into chunks
2 onions, cut into thick wedges
1 (12 ounce) bottle beer or non-alcoholic malt beverage
8 tablespoons French's Deli Brown Mustard, divided use
3 tablespoons French's Worcestershire Sauce, divided use
2 tablespoons cornstarch

Broil ribs 6 inches from heat on rack in broiler pan 10 minutes or until well-browned, turning once.

Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.

Combine beer, 6 tablespoons mustard and 2 tablespoons Worcestershire. Pour over all.

Cover and cook on high-heat setting 5 hours* or until meat is tender.

Transfer meat and vegetables to platter; keep warm.

Strain fat from broth; pour into saucepan.

Combine cornstarch with 2 tablespoons cold water. Stir into broth with remaining 2 tablespoons mustard and 1 tablespoon Worcestershire. Heat to boiling. Reduce heat to medium-low. Cook 1 to 2 minutes or until thickened, stirring often.

Pass gravy with meat and vegetables. Serve meat with additional mustard.

*Or cook 10 hours on low-heat setting.

Makes 6 servings (with 3 cups gravy)
From: Recipelink.com
Source: Recipe booklet: French's One-Dish Meals, Favorite Brand Name Recipes, Vol. 6, March 2, 1999, No. 30