Braised Beef Stew

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.


  • 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 


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).