Short Ribs Stew

Ingredients:

• 3 1/2 lbs boneless beef short ribs, cut into 1 1/2 inch pieces
• 1/4 cup all purpose flour
• 3 tbsp extra virgin olive oil
• 2cups dry red wine
• 3 cups chicken or beef stock
• 6 carrots, 1/2 inch diced
• 1 1/2 lbs Yukon Gold Potatoes, peeled, 1/2 inch diced
• 1 large onion, cut into 1 inch dice
• 1 lb cremini mushroom, quartered
• 1 tbsp thyme leaves, chopped
• 8 sages leaves, coarsely chopped
• kosher salt and freshly ground pepper

Directions:

1. In a large bowl, toss short ribs with the flour.  In a large enameled cast-iron casserole, heat the oil. Working in batches, cook short ribs over moderately high until browned all over, about 6 minutes per batch.  Discard oil.
2. Return the meat and any juices to the casserole.  Add wine and boil until reduced in half, about 8 minutes.  Add the stock and bring to a simmer.  Cover and cook over low heat until meat is tender, 2 hours.
3. Skim any fat from the stew.  Stir in carrots, potatoes, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes.  Season with salt and pepper and serve.  Excellent with white rice or crunchy french bread.

Wine:  Juicy, berry-rich Shiraz.