Beef Stew

By Booper-2

Ingredients

• 2 pounds of beef short ribs, cut into 2” pieces
• 3 tablespoons of olive oil
• 3 onions, chopped
• 3 carrots, sliced
• 3 stalks of celery
• 1 head 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

Details

Servings 1
Preparation time 1mins
Adapted from foodnetwork.ca

Preparation

Step 1

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Directions

1. 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.