Short Rib, Fennel, Squash & Sweet Potato Stew

Name: Short Rib, Fennel, Squash & Sweet Potato Stew
Ingredients: 1 - 3 lb. package of Wild Idea Buffalo Short Ribs; 1 - tablespoon salt; 1 - tablespoon olive oil; 1 - onion, chopped; 6 - garlic cloves, smashed and peeled; 1 - fennel bulb & tender greens, trimmed, halved & sliced thin (reserve fronds for garnish); 3 - teaspoons fennel seeds, crushed; 1½ - teaspoons ground turmeric; 1 - teaspoon coarse black pepper + more to taste; 1 - 28-ounce can whole peeled tomatoes; 4 - cups chicken stock; 2 - sweet potatoes or yams, peeled and cut into pieces; ½ - butternut squash, seeds removed, peeled and cut into pieces; 2 - 13½ -ounce cans full-fat coconut milk; 1 - teaspoon coarse black pepper + more to taste; 1 - 1-inch piece fresh ginger, peeled and grated; 4 - cups spinach, chopped

Jill O'Brien

When I read the title of this recipe for Eintopf, a German name for a one pot stew in the New York Times, I was intrigued. Although all the ingredients are some of my favorites, I fell in love at fennel. My approach to other people’s recipes is to use them as a guide and then change them up to your likening. My rendition is not a Eintopf, as it requires two pans, and it's made of course with Buffalo Short Ribs and a whole lot more vegetables, but still super easy. You can get the original NYT recipe here.

Short Rib, Fennel, Squash & Sweet Potato Stew

Ingredients

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1 - 3 lb. package of Wild Idea Buffalo Short Ribs
1 - tablespoon salt
1 - tablespoon olive oil
1 - onion, chopped
6 - garlic cloves, smashed and peeled
1 - fennel bulb & tender greens, trimmed, halved & sliced thin (reserve fronds for garnish)
3 - teaspoons fennel seeds, crushed
1½ - teaspoons ground turmeric
1 - teaspoon coarse black pepper + more to taste
1 - 28-ounce can whole peeled tomatoes
4 - cups chicken stock
2 - sweet potatoes or yams, peeled and cut into pieces
½ - butternut squash, seeds removed, peeled and cut into pieces
2 - 13½ -ounce cans full-fat coconut milk
1 - teaspoon coarse black pepper + more to taste
1 - 1-inch piece fresh ginger, peeled and grated
4 - cups spinach, chopped

Directions

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Place the oven rack in the center of the oven and preheat the oven to 500°. Rinse the ribs, and pat them dry with a paper towel. Cut the ribs in-between the bones, place them on a baking sheet, and rub with salt. Brown the ribs for 10 to 15 minutes in the pre-heated oven. Remove the ribs and reduce oven temperature to 350°.
While the ribs are browning, in a heavy pot over medium high heat, add the olive oil, onions, garlic, sliced fennel and dry seasonings, and sauté until tender - about 10 minutes.
Stir in the tomatoes and smash the tomatoes with the back of your spoon. Add chicken stock and bring to a full boil.
Place the browned rib sections into the pot, pushing them into the liquid. Cover and place in the oven. Braise for 2.5 hours.
Remove the pot from the oven and increase the heat to 375°.
Stir in the coconut milk and fresh ginger, and add the yams & squash. Cover the pot and return it to the oven for about 45 minute or until vegetables are tender and the meat is falling off the bone.
Remove the pot from the oven and stir in the chopped spinach.
Season to taste. Spoon desired amounts into bowl and garnish with fennel fronds. Serve with warm crusty bread or naan.