Boneless Short Ribs Stew

Stews are one of my favorite things to make, and I'm quite good at it. I usually make them up as I go without a recipe, but this one I had to blog. I usually make this whole recipe hoping to save some for the next day, but we usually we go through it in one seating. ENJOY!

8 SERVINGS

3 1/2 pounds boneless beef short ribs
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups beef or chicken stock
6 carrots diced small
1 1/2 pounds of sweet potatoes diced small
1 large onion diced
1/2 pound mushrooms sliced
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper


-In a large pot, sear the short ribs in oil over high heat until they are browned.
-Deglaze the pot by adding wine and boil until reduced by half.
-Add stock and let simmer over low heat for 2 hours at least.
-Stir in veggies. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and ENJOY!

This recipes taste even better when is a day old, so dont be afraid to make a big batch.