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Winter Short-Rib Stew

Winter Short-Rib Stew Recipe

  • 3 pounds short ribs, cut across and between the bones to form 12 pieces about 2 inches square (see Note)
  • 6 cloves garlic, smashed and peeled
  • 3 cups diced canned or sterile-pack tomatoes
  • 1 bay leaf
  • Four 1-x-4-inch strips orange zest
  • One 1-x-3-inch strip lemon zest
  • 1 pound thin green beans, tipped and tailed
  • 2 tablespoons kosher salt, or to taste
  • 1 large bulb fennel, stalks removed, cut in half, cored, and cut into thin strips
  • 1 tablespoon coarsely chopped oregano
  • 1 tablespoon coarsely chopped thyme
  • One 10-ounce package frozen baby lima beans, defrosted in a sieve under warm running water
  • ¾ cup canned chickpeas, drained and rinsed
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1031kcal (52%)
Total Fat 83g (128%)
Saturated Fat 36g (179%)
Cholesterol 172mg (57%)
Total Carbohydrate 30g
Dietary Fiber 9g
Sugars 5g
Protein 41g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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