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Ingredients

• 3 pounds trimmed boneless beef short ribs, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh rosemary
• Salt and pepper
• 1 large onion—peeled, quartered and thinly sliced
• 1 small white turnip, peeled and finley chopped
• 2 carrots, peeled and finely chopped
• 2 parsnips, peeled and finely chopped
• 3/4 cup diced tomatoes (8 ounces)
• 2 bay leaves
• 1-1/2 cups beef broth
• 1 cup dry red wine
• 4 pounds yellow-fleshed potatoes, such as Yukon gold, peeled and quartered
• 1 cup heavy cream
• 1 stick (4 ounces) butter

Description

This Humble St. Patty's Day Dish Is Adapted From The Menu At Matt Murphy's Pub, Outside Boston.

Rachael Ray Magazine