Braised Beef Stew

Braised Beef Stew is rated 5.0 out of 5 by 1.
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Boneless short ribs stay nice and moist in a long-simmered dish like this one. Sop up the juices of this hearty, delicious stew with thick slices of crusty bread.

Ingredients:

  • 1 1/2 lb. boneless beef short ribs, each 2 to 3 inches long  
  • Salt and freshly ground pepper, to taste 
  • 1 Tbs. extra-virgin olive oil 
  • 1 yellow onion, diced  
  • 2 carrots, peeled and cut into 1-inch chunks 
  • 1 parsnip, peeled and cut into 1-inch chunks 
  • 2 large garlic cloves 
  • 6 oz. small white or cremini mushrooms, trimmed and halved 
  • 1 cup dry red wine 
  • 1 cup fresh or canned diced tomatoes with juices
  • 1 bay leaf 
  • 1 tsp. chopped fresh thyme 

Directions:

Preheat an oven to 350°F. Cut each short rib in half crosswise. Season the meat well with salt and pepper.

Warm a Dutch oven or similar heavy ovenproof pot with a tight lid over medium-high heat and add the olive oil. When the oil is hot, add the beef and sear on all sides until well browned, about 8 minutes.

Add the onion, carrots, parsnip, garlic and mushrooms and cook, stirring often, until the vegetables are lightly colored, about 5 minutes. Add the wine, bring to a boil and cook for 5 minutes to reduce slightly. Add the tomatoes, bay leaf and thyme and return to a boil. Cover, transfer to the oven and cook until the meat is tender when pierced with a fork, about 1 1/2 hours.

Adjust the seasoning with salt and pepper and serve directly from the pot. Serves 4 to 6.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

Rated 5 out of 5 by from Good Things Come to Those Who Wait We made a few additions/modifications/substitutions to the recipe as follows: 10 cremini mushrooms, cut in 1/4's if large or in 1/2 if small 1/2 cup balsamic vinegar 1 tbsp all purpose flour 1 bottle cabernet sauvingnon, 1/2 cup balsamic vinegar 6 whole cloves garlic, peeled 5 sprigs fresh thyme, stems tied together w/ butcher's twine 4 oz demi glace 1 tbsp instant espresso or coffee 2 tsp kosher salt 1 tsp freshly cracked black pepper 10 cipollini onions, peeled & left whole 15 whole small carrots, peeled 10 small new white potatoes 4 stalks celery, cut in 2" pieces 1/2 cup frozen peas extra kosher salt and freshly cracked black pepper, if necessary For the slurry: 2 tbsp corn starch 1/4 cup cold water Reheat the stew over medium heat until thoroughly heated. Serve with a great loaf of crusty bread. Enjoy!
Date published: 2012-04-10
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