Portuguese Beef Stew with Ruby Port
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
- Salt
- Freshly ground pepper
- 2 large Spanish onions, very thinly sliced
- 3 medium carrots, cut into 1/2-inch chunks
- 1 cup ruby port
- 1 1/2 cups dry red wine
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