Beef Stew

Beef Stew

Serves: 4


2 lb. of beef short ribs, cut into 2 inch pieces
3 tbsp of olive oil
3 onions, chopped
3 carrots, sliced
3 stalks of celery
1 heads of garlic, peeled
3 cups red wine
1/4 cup of tomato paste
1 can of beef stock
3 bay leaves
3 sprigs of fresh thyme
Salt and pepper

Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.

Serve with mashed potatoes.

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