Nancy's short rib stew is accompanied by onions, potatoes, carrots, parsnips, fresh herbs, and flavoured with red wine, and port wine.
Directions for: Short Rib Stew with Vegetables and Port
Ingredients
cup olive oil
4 lb(s) boneless beef short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into 1-inch pieces
6 cloves garlic, smashed and chopped
4 sprigs fresh oregano
4 sprigs fresh thyme
cup flour
4 cups beef broth
1 bottle red wine, preferably Cabernet Sauvignon
3 large carrots, chopped
3 large parsnips, chopped
2 lb(s) purple potatoes, scrubbed and halved
1 cup port wine
cup chopped fresh chives, optional, for garnish
Directions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. in batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
2. Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
3. Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
4. Serve garnished with chopped chives.
See more: Beef, Herbs, Main, Moderate, Potatoes, Soup, Vegetables