Spanish Short Rib Stew

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My girlfriend Connie requested a recipe for Spanish Short Rib Stew that my dad used to make at his restaurant years ago. It is a tomato based stew flavored with thinly sliced onions, bell pepper and black olives. I don’t have a recipe but will give some simple directions to the best of my memory.

SPANISH SHORT RIB STEW

3# short ribs, with the bone and cut into pieces between the bone

1 large onion, sliced thin
1 med green bell pepper, sliced thin
2 cloves garlic, minced
1 15oz. can crushed tomatoes
1 10oz. can tomato puree
1 package taco seasoning
1 package chili seasoning
1 tsp. sugar
water
1 can large pitted black olives, drained
to taste salt & pepper, do this at the end because the seasonings and the olives are salty.

Heat a stew pot with about 2 – 3 Tblsp. oil. Salt & pepper the short ribs and brown on all sides then set aside. In the same pot sauté the onions, bell pepper and garlic (placing them in this order so the garlic won’t burn). Cook for a couple of minutes until fragrant but not brown. Add crushed tomatoes, tomato puree, taco seasoning and chili seasoning. Add back the short ribs and add enough water to make the sauce cover the short ribs. Bring to a boil then lower heat and cook covered for about an hour or until they are tender. Remove the cover and let cook for another 10 – 15 min. to let the sauce thicken up again. Add the olives.


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