If you’re looking for a stew that’s rich, delicious, and fall-off-the-bone tender, this beef chuck short rib stew is about to become your new favorite.
I make this every weekend, and honestly… it hits every single spot.
It’s the kind of dish that makes you close your eyes after the first bite.
I used bone-in beef chuck short ribs for this because they bring so much depth and richness to the stew.
And yes, I washed the meat before seasoning…just how I like to start most of my beef recipes.
This stew is a perfect mix of savory, slightly sweet, and spicy.
I usually serve it over rice with a simple salad, and it is such a comforting meal.
Let me walk you through how I make it.
Why You’ll Love This Beef Chuck Short Rib Stew
This stew is very similar to my boiled oxtail recipe… rich without being too heavy, and it tastes like it took all day to make, even though it’s actually pretty simple.
For this dish, I used a combination of browned butter and brown sugar which gives the beef a deep, caramelized flavor.
Then the slow simmer with tomato sauce and beef stock turns it into this thick, savory stew that feels like a warm hug.
Plus, the spice mix is everything. I promise, you will love it.
Ingredients For Beef Chuck Short Rib Soup
Here’s what I used to bring this beef chuck short rib stew together:
Beef chuck short ribs: I used bone-in because the flavor is unmatched. Make sure you wash your meat before preparation.
Butter: This is what I seared the beef in, it adds so much richness.
Brown sugar: Helps caramelize the meat and gives the stew a subtle sweetness. I use the Truvia brown sugar which I prefer over regular brown sugar.
Tomato sauce: Adds flavor and balances the spices with a little acidity.
Beef stock: Makes the base of the stew rich. However, feel free to use chicken stock if that’s what you have.
Hot water: Helps the beef cook down and stay tender.
Stock cubes: I added these for an extra layer of flavor.
Cornstarch (mixed with water): I used this at the end to thicken the stew.
Seasoning (Marinade): salt, black pepper, paprika, cinnamon, thyme, basil, chili powder, oregano, ground ginger, garlic powder, allspice, browning, Worcestershire sauce, coconut aminos, minced garlic. I tossed all of these with the beef before cooking, and let it sit for about 30 minutes to soak in all the flavor.
How to Make Beef Chuck Short Rib Stew
Step 1: Marinate the beef
Start by cleaning the short ribs thoroughly, then place them in a bowl.
Add all the seasonings for the marinade and mix well until the ribs are evenly coated. Let the meat sit for about 30 minutes to soak in the flavor. You can also marinate it overnight if you want a richer taste.
Step 2: Sear the ribs
In a large pot, melt the butter over medium heat. Add the brown sugar and stir until it starts to bubble and melt.
Carefully place the marinated short ribs into the pot and sear until each side is nicely browned.
This step adds flavor and gives the meat a deep, golden color.
Step 3: Build the stew
Once the beef is seared, pour in the tomato sauce, beef stock, hot water, and stock cubes.
Stir gently to combine. Lower the heat, cover partially, and let the stew simmer slowly.
Allow it to cook until the meat becomes tender and begins to fall off the bone. This can take a little time, but the result is worth it. I promise!
Step 4: Thicken the sauce
Mix cornstarch with a little water to form a slurry, then stir it into the stew.
Let it simmer a few more minutes until the broth thickens slightly into a rich sauce. Be sure to taste for salt before serving.
How to Serve Your Beef Chuck Soup
Serve the beef chuck short rib stew over a plate of warm white rice or mashed potatoes.
Garnish with fresh chopped parsley for color and brightness.
Add a simple vegetable salad or sautéed veggies on the side to balance out the meal.
The stew also pairs well with flatbread or rolls to soak up the delicious sauce.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave. The flavor deepens overnight, making it even better the next day.
To freeze, portion the stew into freezer-safe containers and store for up to 2 months.
Thaw overnight in the fridge and reheat thoroughly before serving.
No kidding, this beef chuck short rib stew is the perfect weeknight dish to please anyone.
If you give this a try, I’d love to know how it turns out for you.
Feel free to tag me or leave a comment and tell me if you made it your own in any way.
That’s the beauty of dishes like this…they’re meant to be shared and made again and again.
Beef Chuck Short Rib Stew
Ingredients
- 2.5 lbs beef chuck short ribs - bone-in, washed and cleaned
- 2 tbsps butter
- 2 tbsps brown sugar
- 1 cup tomato sauce
- 2 cups beef stock
- 1 cup hot water
- 2 stock cubes
- 1 tbsp cornstarch
- 2 tbsp water - for mixing with cornstarch
Seasoning (for marinade):
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cinnamon
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp ground ginger
- 1 tsp garlic powder
- ½ tsp allspice
- 1 tbsp minced garlic
- 2 tbsps coconut aminos
- 2 tbsps Worcestershire sauce
- 1 tbsp browning
Instructions
- In a large bowl, combine the beef chuck short ribs with all the seasonings for the marinade. Mix well to coat evenly and let it marinate for 30 minutes.
- In a large pot, melt the butter over medium heat. Add the brown sugar and stir until it begins to bubble and melt. Add the marinated short ribs and sear on all sides until browned.
- Pour in the tomato sauce, beef stock, hot water, and stock cubes. Stir gently. Reduce the heat to low, cover partially, and let simmer for 1½ to 2 hours, or until the meat is tender and falling off the bone.
- In a small bowl, mix cornstarch with water. Stir it into the stew and simmer for another 5–10 minutes until the sauce thickens.
- Garnish with fresh parsley if desired, and serve over rice or mashed potatoes with a simple salad on the side.
