Title: Black Bean Short Rib Stew
Categories: Meat Soup Ethnic
Yield: 6 Servings

4	lb	Beef short ribs excess fat removed
1/3	c	Black Bean Sauce
1	tb	Soy sauce
4		Carrots 1" lengths
1	lg	Potato peeled, 1" cubes
1		Onions 1" chunks
1	tb	Cornstarch

Place ribs in 2-quart baking dish. Cover with black bean suace, soy sauce and 1/4 cup water. Cover and cook in 375F oven 1 hour. Stir in carrots, potato and onion. Cover and cook an additional 40 minutes, or until meat and vegetables are tender. Meanwhile, mix cornstarch with 1/2 cup water. Remove ribs and vegetables to platter; keep warm. Turn drippings into saucepan. Stir in cornstarch mixutre with wire whisk. Cook and stir over high heat until mixture boils and thickens. Spoon over ribs and vegetables and serve.

Original recipe from Dynaty Classic Oriential Cookbook. Conversion by Rick Weissgerber.

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