There's something magical about slow-cooked dishes, where time and low heat work together to create incredible depth of flavor. This recipe for tender beef ribs stewed with vegetables and chanterelles is a perfect example of that magic. It's a rustic, hearty, one-pot meal that fills your home with an irresistible aroma as it simmers. The beef becomes so tender it falls off the bone, while the vegetables and earthy chanterelles soak up all the rich, savory juices. Perfect for a cozy family dinner or a weekend feast, this dish is pure comfort food at its finest.
Tender beef ribs stewed with vegetables and chanterelles
Ingredients for Tender Beef Ribs Stewed with Vegetables and Chanterelles
- 1 kg beef ribs
- 2 heads of garlic
- 2 onions
- 500 g potatoes
- 2 red bell peppers
- 2 carrots
- 1 zucchini
- 3 tomatoes
- 200 g chanterelle mushrooms
- 1 chili pepper
- spice mix for meat stew
- a few cabbage leaves
- a bunch of dill and parsley
- salt, pepper, vegetable oil
How to cook tender beef ribs stewed with vegetables and chanterelles
Cut the rack of ribs into small individual portions — a rib with meat. Pour a little vegetable oil into the bottom of a braiser and place the meat inside. Add two small heads of garlic. You should remove the outer papery skin from the garlic, but leave the heads whole.
Place the meat in a braiser with vegetable oil and add garlic
Dice the onion. Sprinkle about half of the diced onion over the meat.
The ribs and onions are then sprinkled with finely chopped herbs and a dry spice mix for meat stew (paprika, black and red pepper, cumin, bay leaf, oregano).
Next, add the potatoes. This recipe uses new potatoes, so they went into the braiser whole. Early potatoes don’t even need to be peeled; just washing them with a brush is sufficient.
Sprinkle about half of the chopped onion over the meat
Sprinkle the ribs and onions with herbs and a dry spice mix for meat stew
Add the potatoes
Remove the seeds from the red bell peppers, cut them into four parts, and place them on top of the potatoes.
Place the red bell pepper on top of the potatoes
Again, sprinkle the potatoes and peppers with chopped onion and herbs, and add the sliced chili pepper.
Sprinkle the potatoes and peppers with chopped onion and herbs, add the chili
Chop the carrots coarsely. Small, early carrots can be added whole to the braiser, just like the new potatoes.
Cut a small zucchini into thick slices and place them on top of the vegetables.
Next, add coarsely chopped ripe red tomatoes.
Add the carrots
Place the zucchini on top of the vegetables
Add the tomatoes
Soak the mushrooms in cold water and rinse them thoroughly under the tap. Add the chanterelles to the braiser, season everything with salt and freshly ground black pepper to taste, and sprinkle with the remaining herbs and onion.
Add the chanterelles to the braiser, season with salt and pepper, and sprinkle with the remaining herbs and onion
Cover the contents of the braiser with a single layer of cabbage leaves. If you don’t have cabbage, you can cover the stew with parchment paper — this final layer is needed to keep the steam inside.
Cover the contents of the braiser with a single layer of cabbage leaves
Place the braiser on the stove and cover it tightly. Cook over medium heat for about 15-20 minutes — to let the stew heat through and the vegetables release their juices. Then, reduce the heat to the minimum and cook for about another 2 hours. Do not open the lid or stir the ingredients; everything should cook in its own time, and there will be enough of it.
Stew the beef ribs with vegetables and chanterelles under a lid
Your tender beef ribs with vegetables and chanterelles are now ready to be enjoyed! Serve this hearty stew hot, perhaps with a side of crusty bread to soak up every last drop of the delicious sauce. This dish is a celebration of simple, wholesome ingredients transformed into a memorable meal. It's perfect for gathering loved ones around the table. We hope this recipe brings warmth and comfort to your kitchen. Enjoy your culinary creation!
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