This Hearty Beef Rib and Vegetable Stew is a comforting and nutritious meal that’s perfect for feeding a crowd or enjoying as a family dinner. Made with tender beef ribs, chunks of beef, and a variety of fresh vegetables, this stew is rich in flavor and packed with nutrients. The slow simmering of the meat with garlic, onions, and tomatoes creates a robust broth, while vegetables like yuca, potatoes, carrots, and green beans add texture and balance to the dish. The sweetness of ripe plantains and the light crunch of corn on the cob make this stew even more satisfying. It’s a versatile recipe that can be adjusted to your taste and can be made ahead for busy weeknights. Simple to prepare, but full of delicious, hearty flavors!
Full Recipe:
Ingredients
Meat:
- 4 pounds beef ribs
- 1 pound beef chunks (use beef loin or any tender cut)
- 1 pound beef bones
Vegetables:
- 1 onion (sliced)
- 6 garlic cloves (minced)
- 3 ripe tomatoes (crushed or chopped)
- 2 teaspoons beef consommé powder (or substitute with salt)
- 2 zucchini or squash
- 1 chayote
- 2 yuca roots (peeled and cut into chunks)
- 1 pound potatoes (peeled and cut into chunks)
- 1/2 head of cabbage (roughly chopped)
- 2 large carrots (sliced)
- 1 ripe plantain (cut into chunks)
- 2 ears of corn (cut into rounds)
- 1 cup green beans or similar (such as ejotes or frijoles verdes)
- Cilantro or cilantro stems (to taste)
Step-by-Step Instructions
Step 1: Prepare the Meat
- Clean and cut the meat:
Start by thoroughly rinsing the beef ribs, beef chunks, and beef bones. Trim any excess fat, if desired, but leave enough fat to enhance the flavor of the broth. Cut the beef ribs into smaller pieces if needed. - Sear the meat (optional):
For added flavor, you can sear the beef ribs, beef chunks, and bones in a large pot over medium-high heat with a drizzle of oil until browned on all sides. This step is optional, but it adds depth to the broth.
Step 2: Build the Broth
- Sauté onions and garlic:
In the same large pot, add the sliced onion and minced garlic. Sauté over medium heat until the onions are softened and translucent, about 3-4 minutes. - Add tomatoes:
Add the crushed or chopped tomatoes to the pot. Cook for an additional 5 minutes, stirring occasionally, until the tomatoes begin to break down and form a rich base for the stew. - Add water and meat:
Pour enough water into the pot to cover the meat and bones, usually about 8-10 cups. Add the seared beef ribs, chunks, and bones back into the pot. - Season the broth:
Stir in 2 teaspoons of beef consommé powder, or substitute with salt if you prefer. If using consommé powder, be mindful that it already contains salt. You can adjust the seasoning later. - Simmer the meat:
Bring the pot to a boil, then reduce the heat to low and let the meat simmer for about 60-70 minutes, or until the beef ribs and chunks are tender. Skim off any foam or excess fat that rises to the surface during cooking.
Step 3: Add the Vegetables
- Prepare the vegetables:
While the meat is simmering, peel and chop the vegetables. Cut the yuca, potatoes, carrots, chayote, and plantains into chunks. Slice the zucchini and corn into rounds. Roughly chop the cabbage and trim the green beans. - Add root vegetables first:
Once the meat is tender, begin adding the heartier vegetables like the yuca, potatoes, carrots, and chayote to the pot. These vegetables take longer to cook, so add them first. Simmer for 15-20 minutes, or until the vegetables start to soften. - Add the remaining vegetables:
After the root vegetables have softened slightly, add the zucchini, plantains, cabbage, corn, and green beans. Let everything simmer for an additional 15-20 minutes until all the vegetables are tender but not mushy. - Taste and adjust seasoning:
Taste the broth and adjust the seasoning with additional salt or beef consommé powder if needed. Add freshly chopped cilantro or cilantro stems for added flavor.
Step 4: Serve the Stew
- Remove the bones:
Before serving, remove the beef bones from the stew. If any marrow remains in the bones, you can stir it back into the broth for added richness. - Serve hot:
Ladle the stew into large bowls, ensuring each serving has a good mix of beef, vegetables, and broth. Garnish with additional cilantro, if desired. - Accompaniments:
This hearty stew is delicious served with warm tortillas, rice, or crusty bread on the side. You can also add a wedge of lime for a fresh burst of acidity.
Cooking Tips
- Skim the fat: During the simmering process, skim the excess fat that rises to the surface to ensure the broth remains clear and not too greasy.
- Timing for vegetables: Add the vegetables in stages, starting with the ones that take longer to cook, like yuca and potatoes. This ensures that everything cooks evenly without the softer vegetables becoming mushy.
- Plantain ripeness: Use a ripe plantain for a touch of sweetness in the stew. If you prefer a more starchy texture, you can use a green plantain instead.
- Add flavor with beef bones: The beef bones add a depth of flavor to the broth, so don’t skip them! If you have marrow bones, they’ll make the stew even more flavorful.
Storage
- In the refrigerator: Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat until warmed through.
- In the freezer: This stew freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Nutritional Facts (Per serving, based on 6 servings)
- Calories: Approximately 450 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 6g
- Sugars: 5g
- Sodium: 700mg
- Vitamin A: 70% of the recommended daily intake
- Vitamin C: 50% of the recommended daily intake
- Calcium: 10% of the recommended daily intake
- Iron: 25% of the recommended daily intake
FAQs
- Can I use different cuts of meat?
Yes, you can substitute beef ribs with beef shank, short ribs, or any cut that is suitable for slow cooking. The important thing is to use meat that becomes tender after simmering. - Can I make this stew in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, cook the meat on low for 6-8 hours or on high for 3-4 hours. Add the vegetables during the last 2 hours of cooking. - What can I serve with this stew?
This stew pairs well with rice, tortillas, or crusty bread. You can also serve it alongside a fresh salad or a simple side of avocado slices. - Can I add different vegetables?
Yes, this stew is versatile, and you can add or substitute vegetables based on your preference or what you have available. Sweet potatoes, turnips, or peas would also work well. - How can I reduce the cooking time?
You can reduce the cooking time by using a pressure cooker or Instant Pot. Cook the beef on high pressure for 40-45 minutes, then release the pressure and add the vegetables, cooking until tender.
Conclusion
This Hearty Beef Rib and Vegetable Stew is the ultimate comfort food, packed with tender beef, flavorful broth, and a variety of vibrant vegetables. It’s a complete meal in one pot, making it perfect for family dinners or gatherings. With its rich flavors and hearty ingredients, this stew is sure to warm you up on cold days. Best of all, it’s easy to customize with your favorite vegetables and can be made ahead for busy weeknights. Simple to prepare, nourishing, and incredibly satisfying—this stew will quickly become a staple in your home!