Ingredients
- 3 tablespoons extra-virgin essential olive oil
- 4 pounds boneless beef short ribs, reduce 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1 large yellow onion, diced
- 3 cloves garlic clove, minced
- 2 carrots, diced
- 2 celery stalks, reduce 1/2-inch pieces
- 2 cups low-sodium beef stock, divided
- 1 pint stout beer (suggested: Guinness)
- Fresh eco-friendly salad, for serving, optional
- Mashed taters, for serving, optional
Directions
Preheat the oven to 380 levels F.
Inside a large Nederlander oven over medium-high temperature, heat the essential olive oil. Season rapid ribs with pepper and salt, to taste, and sear within the Nederlander oven until brown, about a few minutes per side. Take away the meat from pan and hang aside. Add some onions and garlic clove towards the same pan and saute, until gently browned. Scrape any brown bits from the foot of the pan utilizing a wooden spoon. Add some carrots and celery and let prepare for five more minutes. Add 1 cup of beef stock and scrape bottom of pan to get rid of anymore browned bits. Return the meat towards the pot combined with the remaining stock and also the beer. Season with pepper and salt, to taste. Bring the stew to some simmer and prepare uncovered for 25 minutes. Cover and braise within the oven for just two hrs.
Serve having a fresh eco-friendly salad or on the top of mashed taters. if preferred.
This recipe was supplied by professional chefs and it has been scaled lower from the bulk recipe supplied by a cafe or restaurant. The Meals Network Kitchens chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.
Recipe thanks to Stuart O'Keeffe, 2010