Equipment
Ingredients
Meat & Produce
- 1500 g beef short ribs, bone-in, cut into segments
- 3 onions, diced
- 700 g potatoes, peeled and quartered
- 6 garlic cloves, whole, peeled
Legumes & Grain
- 200 g dried kidney beans, rinsed
- 200 g dried navy beans, rinsed
Liquid & Seasoning
- 1000 ml beef broth
- 60 ml honey
- 15 g smoked paprika
- 10 g salt
- 5 g black pepper, ground
- 30 ml vegetable oil
Nutrition (per serving)
Method
Season the short ribs generously with salt and pepper on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Sear the short ribs until deeply browned on all sides, about 8-10 minutes total.
Remove ribs and set aside. In the same skillet, sauté the diced onions until softened and translucent, about 5 minutes, scraping up any browned bits from the meat.
Layer the ingredients in the slow cooker: place potatoes and garlic at the bottom, followed by the beans.
Place the seared short ribs and sautéed onions on top of the beans.
In a separate jug, whisk together the beef broth, honey, and smoked paprika.
Pour the liquid mixture over the ingredients in the slow cooker. Ensure the liquid covers the solids by at least 2 cm (1 inch); add water if necessary.
Cover and cook on LOW setting for 12 to 16 hours. Do not open the lid during cooking.
Check that the meat is tender (internal temperature should exceed 88°C/190°F for collagen breakdown) and beans are soft. Season with additional salt and pepper if needed before serving.
Chef's Notes
- Searing the short ribs is technically optional but highly recommended to build a depth of flavor that simple boiling cannot achieve.
- The addition of honey aids in the Maillard reaction over the long cooking period, giving the stew its characteristic deep brown color.
- If you prefer a thicker stew, you can mash a few of the potatoes into the liquid just before serving.
- Traditionally, whole eggs in their shells (washed) are sometimes nestled into the top of the stew to roast slowly, becoming creamy 'haminados'.
Storage
Refrigerator: 4 days — Flavors often improve the next day.
Freezer: 3 months — Potatoes may become slightly grainy upon thawing.
Reheating: Reheat gently on the stove over low heat, adding a splash of water if too thick.
