Slow-Cooker Beef Rib Stew
Slow-Cooker Beef Rib Stew is a hearty, comforting dish originating from American home cooking, featuring beef short ribs braised low and slow with root vegetables like carrots, potatoes, and onions in a rich broth. The long cooking time transforms the tough meat into fall-off-the-bone tenderness, allowing the flavors to meld into a deeply savory, aromatic meal.
🍽️ Nutrition at a glance
This stew is high in protein from the beef and provides a good balance of fats and carbohydrates from the vegetables and broth. A typical serving offers a substantial calorie count, roughly 400-600 calories, along with key nutrients like iron, zinc, and B vitamins from the meat, plus fiber and vitamins from the vegetables.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Potassium | 450 mg |
| Phosphorus | 250 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 25 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the 'low and slow' cooking philosophy central to many American comfort foods, often passed down through families as a warming, communal meal. Nutritionally, the slow-cooking process helps break down collagen in the ribs into gelatin, which not only enriches the broth's texture but also makes certain minerals more bioavailable.
