Braised Beef Stew
This hearty and comforting beef short rib stew is the epitome of rustic elegance. Tender pieces of short ribs are braised with a flavorful medley of vegetables in a rich red wine and tomato-based broth until they are melt-in-your-mouth perfection. This dish is sure to warm your soul and impress your diners with its depth of flavors.
— Constant Cookbook
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
Instructions
- 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 <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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