Absolute Eats: DEVILED BEEF SHORT RIB STEW

Tender and flavorful! When I get the chance, will DEFINITELY make it again!

I had the day off a few weeks ago and going along with playing housewife for the day, I realized I had time to actually prepare a slow-cooked meal for dinner! Although it's made in the slow cooker, the prep beforehand and the sauce afterwards makes it a little more involved than other slow cooker recipes. This recipe comes from the Cooking with Beer recipe book that David got from his parents. Great stuff from that book so far!

Modified to make 3-4 servings
2 pounds beef short ribs, trimmed
1 pound small red potatoes, scrubbed and scored
4 carrots, peeled and cut into chunks
6 ounces beer
4 tablespoons French's Spicy Brown mustard, divided
1.5 tablespoons Worcestershire Sauce, divided
1 tablespoon cornstarch

Directions:

Broil ribs 6 inches from heat on rack in broiler pan 10 minutes or until well browned, turning once. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
Combine beer, 3 tablespoons mustard and 1 tablespoon Worcestershire in medium bowl. Pour into slow cooker. Cover and cook on HIGH setting for 5 hours or on LOW for 10 hours or until meat is tender.
Transfer meat and vegetables to platter; keep warm. Strain fat from broth; pour broth into saucepan. Combine cornstarch with 1 tablespoon cold water in small bowl. Stir into broth with remaining 1 tablespoon mustard and 0.5 tablespoon Worcestershire. Heat to boiling, reduce heat to medium-low. Cook 1 to 2 minutes or until thickened, stirring often. Pass gravy with meat and vegetables. Serve meat with additional mustard.

There was enough sauce that we didn't need additional mustard to serve it, and we had a little piece of toasted french bread to go with it. Slow cooker dishes and short ribs are fantastic! The meat was so tender and the flavors in this dish were great.