Speedy Short Rib Tomato-Veggie Stew

1. 1

   Warm a large skillet over medium-high heat.

2. 2

   Put 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss to coat completely. Pour oil into the preheated pan and heat until it shimmers. Shake off any extra flour from the ribs, then place them in the hot oil. Cook until browned on all sides, about 10 minutes.

3. 3

   As the ribs brown, mix 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, transfer the ribs from the skillet to the pressure cooker. Seal following the manufacturer's instructions and cook for 25 minutes.

4. 4

   Release the pressure and open the cooker as the manufacturer directs. Add the canned tomatoes, carrots, onions, and garlic. Simmer uncovered until the vegetables are tender, about 20 minutes.

5. 5

   At the same time, put the potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.

6. 6

   Move the ribs to a serving platter. Combine 1 cup water and 3 tablespoons flour in a liquid measuring cup. Stir this into the vegetables in the pressure cooker and cook until the sauce thickens, about 5 minutes.

7. 7

   Drain the cooked potatoes and add them to the stew along with the peas. Cook until heated through, then season with salt and pepper.

• Calories 1358.57 kcal High
• Protein 61.65 g Good Source
• Carbs 93.15 g Moderate
• Total Fat 83.51 g High
• Saturated Fat 35.44 g High
• Trans Fat 2.72 g High
• Cholesterol 136.06 mg High
• Sodium 2536.67 mg High
• Fiber 15.07 g Good Source
• Sugar 15.75 g High
• Added Sugar 1.63 g Low Source
• Calcium 308.24 mg Good Source
• Iron 9.78 mg Good Source
• Potassium 2380.38 mg Good Source
• Vitamin A 89.08 mcg_rae Low Source
• Vitamin C 16.02 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅