Blue River Stew

• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 beef short ribs with the bone in
• 5 Russet potatoes, peeled, chopped into 1 inch pieces
• 1 cup Pasole corn
• 2 2/3 cups beef broth
• 4 cups water
• 1/2 cup Shiner Bock beer or a dark beer
• 2 tablespoons butter or bacon grease

1. Season the short ribs with salt and pepper on both sides.
2. Oil a large pot with either 2 tablespoons of butter or 1 tablespoon of bacon grease. After the pot is hot, add onions and garlic. Saute until the onions are translucent on medium heat.
3. Add the short ribs to the pot and brown on all sides. Stir the ribs around so that the onions do not burn. Cook the ribs for 5-6 minutes.
4. Add the beef broth, beer and water until it is boiling. When there is a rolling boil, stir in the pasoli corn and potatoes. Lower the heat and simmer until the vegetables are tender, about 2 hours. Add additional water if the stew looks too thick. Season with salt and pepper to taste. I served the stew with the bones in but if you want to take the bones out, that is optional.

onion, garlic, beef short ribs, potatoes, corn, beef broth, water, butter

Taken from food52.com/recipes/8633-blue-river-stew (may not work)