Short Rib Stew

I caught Brian Boitano making this on the Today Show last weekend. I thought it looked good, so I tried it out on my in-laws last weekend. I think we all enjoyed it. The short ribs made the stew very flavorful. It was easy to make, and we had enough for leftovers the next night- minus the short ribs. Clay and girls enjoyed it the second night over a piece of bread.

Recipe Courtesy Brian Boitano

2 pounds bone in short ribs
1/3 cup flour
Salt and fresh ground pepper
3 tablespoons olive oil
3 carrots, chopped
2 onions, chopped
2 stalks celery, chopped
2 red peppers, cored seeded and chopped
4 cloves garlic
2 tablespoons tomato paste
2 cups red wine
1 can (15 ounces) chopped tomatoes
3 cup vegetable stock
1 bay leaf
5 sprig of fresh thyme
1 pound baby new potatoes, cut half
½ pound of Cremini mushrooms, quartered
2 tablespoons fresh thyme chopped

Season meat generously with salt and pepper and then dredge into flour. Heat olive oil in a large Dutch over medium heat. Sear meat in batches until browned on all sides. Remove to a plate. To the same Dutch oven add half of the of the carrots, onions, red pepper and all of the celery and sauté for 8 minutes until vegetables begin to brown and caramelize. Add garlic and tomato paste and sauté for another 2 minutes. Deglaze the pot with the red wine. Add the tomatoes, seared meat, vegetable stock, bay leaf, and thyme and season with salt and pepper. Cover and turn heat to low and let simmer for 2 to 2½ hours. Add remaining vegetables and cook for another 20 to 25 minutes until vegetables are tender and meat is fork tender