Short Rib Stew
Ingredients
- 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 cups dry red wine
- 3 cups veal or chicken stock
- 6 carrots, cut into 1/2-inch dice
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 3 medium parsnips, peeled and cut into 1/2-inch dice
- 1 large onion, cut into 1-inch dice
- 1/2 pound cremini mushrooms, quartered
- 1 tablespoon thyme leaves, chopped
- 8 sage leaves, coarsely chopped
- Kosher salt and freshly ground pepper
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