Did any of you tune in for the new show on Discovery channel, Doomsday Preppers about the people who live their lives prepping for world destruction and the business that capitalizes on their fears by selling them ‘bunkers’? Cuz I did. Wow. Our world is pretty screwed up at the moment, there is a lot going on all over the place. There are countless things to be afraid of, and that’s what this show is about. Not one type of fear, but all – from war to electromagnetic pulses from the sun that will send all of our satellites pluming into our atmosphere.
I’m having a hard time though, wrapping my head around living like this. I have a hard enough time getting to work without being struck by SUV’s that hop lanes, hit cars, and drive away (true story) to worry about the sun sending out pulses that will wipe us out. But why do we always prep for the worst? In movies or for instance, on this show, everyone is preparing for the most vile of humanity to step forward. It makes me sad that we would rather fortify our houses and build up ammo stashes then be prepared to help one another.
- 3 tbs olive oil
- 1 1/2 lbs bone in short ribs
- salt and pepper
- 1 onion, diced
- 1 pepper, diced
- 5 tbs butter
- 2 tbs cumin
- 1 teas chili powder
- 1 teas dried oregano
- 1/2 teas paprika
- 1 package fajita seasoning if you still need more fajita flavor
- 1/4 cup flour
- 4 cups beef broth
- 1 15oz can diced tomatoes
- 1 16 oz can cannellini beans, drained
Heat 3 tbs olive oil in a large stock pot over medium heat until shimmering,. Sprinkle salt and pepper over the short ribs and saute 3 minutes per side. Remove from pot and set aside.
In the same stock pot, melt butter over medium heat. Saute onion and pepper about 5 minutes, until tender. Stir in cumin, chili powder, oregano, paprika and seasoning mix if using. Mix in flour and cook 2 minutes. Slowly whisk in the beef broth. Add tomatoes and reserved short ribs; bring to a boil. Reduce heat and simmer 1 1/2 hours.
Carefully discard bones and shred meat to bite sized pieces. Return beef to stew and stir in beans and cook an additional 15 minutes.
Serve with shredded cheese, red onion, scallions or sour cream toppings.