Short Rib Stew
Recipe from Food & Wine

When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.

Short Rib Stew
Kana Okada

by 3  people

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Servings: 8
Prep Time: 2 hrs 45 mins
Total Time: 3 hrs 30 mins
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  • 3 1/2  pounds 
    boneless beef short ribs, cut into 1-1/2-inch pieces
  • 1/4  cup 
    all-purpose flour
  • 3   tablespoons 
    extra-virgin olive oil
  • 2   cups 
    dry red wine
  • 3   cups 
    veal or chicken stock
  • 6   
    carrots, cut into 1/2-inch dice
  • 1 1/2  pounds 
    Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 3   
    medium parsnips, peeled and cut into 1/2-inch dice
  • 1   
    large onion, cut into 1-inch dice
  • 1/2  pound 
    cremini mushrooms, quartered
  • 1   tablespoon 
    thyme leaves, chopped
  • 8   
    sage leaves, coarsely chopped
    Kosher salt and freshly ground pepper
In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme, and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
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