Short Rib Stew with Vegetables and Port
Ingredients
- 1/4 cup olive oil
- 4 lbs boneless beef short ribs cut into 2-inch pieces
- kosher salt
- black pepper freshly ground
- 2 medium yellow onions cut into 1-inch pieces
- 6 cloves garlic smashed and chopped
- 4 sprigs oregano fresh
- 4 sprigs thyme fresh
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 bottle red wine preferably Cabernet Sauvignon
- 3 large carrots chopped
- 3 large parsnips chopped
- 2 lbs purple potatoes scrubbed and halved
- 1 cup port wine
- 1/4 cup chives fresh, chopped, optional, for garnish
Instructions
- 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.
- 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.
- 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.
- Serve garnished with chopped chives.
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