Step by Step Instructions

Step 1

Chop all the vegetables into bite size. Cut the chili into small pieces.

Step 2

Blanch the boneless short ribs and set aside.

Step 3

In a pan over medium heat, melt the butter and add minced garlic, onion, carrot, celery, tomato paste and stir fry for 2 minutes.

Step 4

Add short ribs, tomato, cabbage, beet root, chicken stock and bay leaves, turn up the heat and bring to boil. Turn the heat to low afterwards and cook for 1 hour with the lid on.