Melt in Your Mouth Beef Stew

By hmp13

Ingredients

• 3 T butter
• 3 stalks celery, diced
• 1/2 yellow onion, diced
• 2 carrots, diced
• 4 cloves garlic, chopped
• 4 oz. mushrooms, roughly chopped
• handful of sage, rosemary and thyme, chopped
• 1 qt. chicken stock
• 2 cups roasted marinara sauce (I keep some in the freezer at all times) or tomato sauce
• 1/4 c apple cider vinegar
• s&p

Preparation

Step 1

Get your oven to 250ºF. In a heavy bottomed, oven safe pot, melt the butter on high heat. Sear your short ribs until you see a nice brown crust on them. Remove and put them on a plate to hang out. Add the celery, onion, carrots, garlic and mushrooms. Saute until they’ve softened. Add the tomato sauce, chicken stock, vinegar and herbs. Place the short ribs back into the pot. Press a sheet of parchment paper onto the surface of the stew and place into the oven. Cook for about 4 hours or until the short ribs pull apart easily with a fork.

Once the short ribs are tender, remove the pot from the oven CAREFULLY. Remove the short ribs and bones. Once the meat has cooled, use your fingers to pull apart the meat–believe me, it’s much, much easier than using a fork. Add the meat back to the pot and serve.