Black Bean Short Rib Stew Recipe

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Black Bean Short Rib Stew Ingredients

4 lb beef short ribs excess fat removed
1/3 cup black bean sauce
1 tbsp soy sauce
4 carrots 1 lengths
1 large potato peeled, 1 cubes
1 onions 1 chunks
1 tbsp cornstarch

A Recipe for
Black Bean Short Rib Stew

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Black Bean Short Rib Stew

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Black Bean Short Rib Stew Directions

Place ribs in 2-quart baking dish. Cover with black bean suace, soy
sauce and 1/4 cup water. Cover and cook in 375F oven 1 hour. Stir in
carrots, potato and onion. Cover and cook an additional 40 minutes,
or until meat and vegetables are tender. Meanwhile, mix cornstarch
with 1/2 cup water. Remove ribs and vegetables to platter; keep warm.
Turn drippings into saucepan. Stir in cornstarch mixutre with wire
whisk. Cook and stir over high heat until mixture boils and thickens.
Spoon over ribs and vegetables and serve.

Original recipe from Dynaty Classic Oriential Cookbook. Conversion by
Rick Weissgerber.

Serves: 6

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Black Bean Short Rib Stew Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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