Slow Cooker Short Rib Stew with Parsley

Recipe courtesy of Gourmet Garden



2 tbsp vegetable oil
3 lbs boneless beef short ribs, cut into 2 inch pieces
3 large carrots, peeled & cut into cubes
1 package (10 oz) Sliced Mushrooms
3 large parsnips, peeled & cut into cubes
1 red onion, diced
2 tbsp Garlic Stir-In Paste
1 tbsp Italian Herbs Stir-In Paste
3 tbsp Lightly Dried Parsley, divided
2 cups beef stock


1. Heat vegetable oil in large skillet; brown beef in batches.
2. Put carrots, mushrooms, parsnips, red onion, garlic, Italian Herb and 2 tbsp parsley in slow cooker.
3. Add browned meat and beef stock.
4. Cook on HIGH for 6 hours or LOW for 8 Hours.



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