Photo: Kevin McCutcheon
Short Rib and Vegetable Stew
16 ingredients
Makes 8 (main course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
764
Calories
36g
Protein
29g
Fat
93g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Date | 1 date (24g) medjool | 66 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Daikon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
- 8 cups cold water plus 4 cups hot water
- 12 large dried Chinese black mushrooms
- 1 pound boiling potatoes
- 1 (3/4-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
- 4 large carrots, sliced 1/2 inch thick
- 12 garlic cloves, smashed
- 1/2 cup dried red dates (optional)
- 1/2 cup soy sauce
- 2 tablespoons Asian fish sauce
- 2 tablespoons molasses (not robust or blackstrap)
- 1 tablespoon Korean hot red-pepper paste plus additional for serving
- 1 large onion, cut into 1-inch wedges
- 1 bunch scallions, cut into 2-inch pieces
- 3 tablespoons Asian sesame oil
- Accompaniment:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes