Tender beef short ribs simmer with tomatoes, sweet peppers, leeks, carrots, and garlic in this cozy no-water beef stew. The vegetables make their own flavorful cooking juices, so there’s no added water, broth, or wine in this one pot recipe.
0 Cut the ribs in half, so that each piece of meat has two bones or less and is about 4 to 6 inches long.
1 In a heavy-bottom pot with a lid, warm the oil over medium-high heat. Cook the ribs on both sides, until nicely browned, about 2 minutes per side. Season the ribs all over with salt and pepper. Transfer the ribs to a plate. (Leave any rendered beef fat in the pot.
4 Add the leeks and peeled, whole garlic cloves to the hot pot and cook, stirring occasionally, until lightly softened, about 5 minutes.
5 Add the tomatoes, peppers, and carrots. Add the rosemary, thyme, and bay leaf (if using). Season everything with salt and pepper. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
6 Return the meat to the pot (along with any juices or fat that have accumulated on the plate) and nestle the meat in, so that each piece is covered on as many sides as possible with the vegetable mixture. Reduce the heat to low and cover the pot with a lid. The stew should stay at a low simmer.
7 Simmer on low for about 2 hours, until the meat easily falls off the bone and can be shredded without resistance. Serve as is, or remove the bones prior to serving. Pairs perfectly on rice, mashed potatoes, or polenta.
