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3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
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1/4 cup all-purpose flour
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3 tablespoons extra-virgin olive oil
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2 cups dry red wine
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3 cups veal or chicken stock
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6 carrots, cut into 1/2-inch dice
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1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
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3 medium parsnips, peeled and cut into 1/2-inch dice
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1 large onion, cut into 1-inch dice
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1/2 pound cremini mushrooms, quartered
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1 tablespoon thyme leaves, chopped
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8 sage leaves, coarsely chopped
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Kosher salt
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Freshly ground black pepper
Short Rib Stew
Hearty, warming, and supremely satiating, this slow-simmered beef short rib stew is just the dish to cozy up to during the chillier months.
Nutrition Information
182
Calories
10g
Carbohydrates
21g
Protein
391mg
Potassium
1g
Fiber
9g
Sugar
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