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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

Try This Short Rib Stew Recipe From A Member Of The MyRecipes Community

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