Beef Short Rib Stew

• 4 pounds beef short ribs trimmed
• 2 pounds small red potatoes scrubbed and scored
• 8 carrots peeled and cut into chunks
• 2 onions large, cut into thick wedges
• 12 ounces beer
• malt
• 8 tablespoons French's Spicy Brown Mustard
• 3 tablespoons worcestershire sauce FRENCH'S(R) Classic
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. BROIL ribs 6-inches from heat until well-browned, about 10 min. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
2. COMBINE beer, 6 tbsp. mustard and 2 tbsp. Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
3. SKIM fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 min. until thickened, stirring often. Stir in remaining 2 tbsp. mustard and 1 tbsp. Worcestershire; heat through.
4. SERVE gravy with meat and vegetables.

beef short, red potatoes, carrots, onions, beer, malt, brown mustard, worcestershire sauce frenchs, cornstarch, cold water

Taken from www.yummly.com/recipe/Beef-Short-Rib-Stew-1691732 (may not work)