Braised Short Rib Stew with Red Wine & Mushrooms
This is the kind of stew you pull out in the dead of winter to fight the cold-weather blues. Only a few simple steps to a delicious, hearty meal!
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Servings: to 6 servings
ingredients
- 3 to 3 1/2 lbs short ribs cut into 1 inch pieces
- 1/4 cup flour
- 3 Tbsp olive oil
- 2 cups dry red wine
- 1 cup beef stock
- 6 carrots peeled and diced
- 1 onion diced
- 1/2 lb sliced white button mushrooms
- 2 Tbsp thyme leaves
- 2 Tbsp oregano
- 2 bay leaves
- Salt & pepper
instructions
- In a large bowl, toss the short rib pieces with the flour until each piece is coated.
- Heat the oil in a large dutch oven over medium-high heat. Add the meat and brown on all sides, working in batches until complete. Discard excess oil, but do not scrape off the browned bits at the bottom (reserve them in the pan).
- Add the meat back to the dutch oven with the red wine. Bring to a boil and cook until the liquid is reduced by half, approximately 8-10 minutes. Add the beef stock and simmer on low until the meat is tender, approximately 2 hours.
- Skim the fat off the top and add the carrots, onion, mushrooms, thyme, oregano, and bay leaves. Continue to cook on low until the vegetables are tender, approximately 30 to 35 minutes. Season to taste with salt and pepper. Be sure to pick out the bay leaves before serving!
- Serve warm over cooked egg noodles or mashed potatoes.