Beef Rib Stew with Yucca and Potatoes in Crock Pot

Name: Beef Rib Stew with Yucca and Potatoes in Crock Pot
Cuisine: American
Ingredients: 2.2 pounds beef ribs; 1 yucca; 2 potatoes; 4 cloves garlic; 1 red onion; 1 red bell pepper; 1 carrot; 1 cup brandy; 1 1/2 cups chicken broth; Salt and pepper; Paprika; Olive oil

Johnny LIZARD @cook_9317062

Barcelona & Camarles

A Colombian-inspired recipe 🇨🇴. Due to their texture and toughness, beef ribs are ideal for slow cooking, in this case in a Crock Pot for 8 and a half hours, resulting in tender meat and potatoes infused with all the flavors of the cooking process.

Johnny LIZARD @cook_9317062

Saved

Ingredients

2.2 poundsbeef ribs
1yucca
2potatoes
4 clovesgarlic
1red onion
1red bell pepper
1carrot
1 cupbrandy
1 1/2 cupschicken broth
Salt and pepper
Paprika
Olive oil

Saved

Steps

1

Prepare the ingredients by peeling the garlic and removing the germ, then slice the vegetables into julienne strips.
2

Use a peeler to remove the rough skin of the yucca and cut it into thin strips. Peel the potatoes and dice them.
3

Season the ribs with salt and pepper, and sear them in a pan that has been infused with garlic. Set aside.
4

In the same pan, sauté the vegetables and yucca, adding salt to taste.
5

Once the ingredients are sautéed, transfer them to the Crock Pot as a base and add a couple of tablespoons of paprika.
6

Also place the potatoes as a base in the Crock Pot.
7

Next, place the beef ribs on top of the vegetable, yucca, and potato base.
8

Add a cup of brandy.
9

Add one and a half cups of chicken broth.
10

Set the Crock Pot to cook on Low for 8 and a half hours.
11

Once the cooking time is complete, check if they are cooked to your liking.
12

Personally, I wait until the next day to let the flavors settle and to skim the fat from the sauce if necessary.
13

Proceed to plate the dish.