Braised Beef Stew

Braised Beef Stew

Prep Time

 

Cook Time

 

Serves

4 people

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.

Recipe courtesy of Williams-Sonoma

Ingredients

  • 1 1/2 pounds boneless beef short ribs, each 2 to 3 inches long
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon 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 ounces 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 teaspoon chopped fresh thyme

Preparation

  • 1 Preheat an oven to 350°F. Cut each short rib in half crosswise. Season the meat well with salt and pepper.
  • 2 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.
  • 3 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.
  • 4 Adjust the seasoning with salt and pepper and serve directly from the pot.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC