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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

Description

When Ethan Stowell Was Growing Up, His Father Was The Family Cook; Beef Stew Was One Of His Specialties. Unlike His Dad, Who Favored Rump Roast, Stowell Uses Short Ribs, A Marbled Cut That Turns Fabulously Succulent And Tender When Slow-simmered.

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