Recipe by: Campbell's Kitchen
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i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop...
I did not care for the wine in this dish. I was skeptical about using it in the first place but went ahead anyway. I seared the short ribs, then slow cooked everything except the smashed veggies...
i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop...
This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and us...
My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was ...
This recipe was great. Very delicious. The cooking time was to short, I cooked for 3 to 31/2 hours. It was SO tender,just melted in your mouth! I also served with creamy polenta instead. It abso...
I prepared this in two stages over the course of two days. It was worth the wait. I cooked the short ribs yesterday because I know how much fat they render and I wanted the ease of skimming it...
2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish last year and 3/4 of bottle of wine this year. I seared the ribs and added all of the ingredients to my...
This is an excellent recipe and one my husband asks me to make very often. The only things I do different are that I omit the red wine and sub beef stock for it. This is good for anyone who fi...
Awesome! But it took 3 hours for the beef to be perfect. We especially liked the fall veggies. Nice comfort food!