Rustic Beef Short Ribs with Mustard Sauce

By HeatherS

8 points per serving

Ingredients

• 6 tablespoons fat-free sour cream
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon snipped fresh chives
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 pounds boneless beef short ribs, trimmed and cut into 2-inch chunks
• 1 pound red potatoes, scrubbed and cut into 1-inch chunks
• 1 large onion, coarsely chopped
• 1 1/2 cups baby or baby-cut carrots
• 3 garlic cloves, minced
• 1 cup reduced-sodium beef broth
• 2 tablespoons Worcestershire sauce

Details

Servings 6

Preparation

Step 1

To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve.

Mix together flour, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess.

Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned.

Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce.

PER SERVING (1 1/3 cups stew and 1 1/2 tablespoons mustard sauce): 325 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 67 mg Choi, 441 mg Sod, 25 g Garb, 4 g Sugar, 3 g Fib, 26 g Prot, 54 mg Calc.