Short Rib And Beer Stew

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 beef short ribs, about 3/4 lb each
• salt
• fresh ground black pepper
• 1 large yellow onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery, with leaves finely chopped
• 1/4 cup all-purpose flour
• 4 cups beef stock
• 3 cups lager beer
• 1 teaspoon dried thyme
• 2 bay leaves
• 10 ounces baby onions, peeled
• 1/2 lb small young carrot, trimmed
• chopped fresh flat leaf parsley, for garnish

Recipe

• 1 preheat oven to 300°.
• 2 in a dutch oven or a flameproof casserole, heat the oil over med-high heat.
• 3 season the short ribs with 1 teaspoon salt and 1/2 teaspoon pepper.
• 4 in batches without crowding, brown the short ribs on all sides, about 10 minutes; transfer to a plate.
• 5 pour off all but 1/4 cup of the fat from the pot and return to medium heat.
• 6 add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables soften, about 6 minutes.
• 7 sprinkle in the flour and mix well.
• 8 gradually stir in the stock and beer, scraping up the browned bits from the pot bottom.
• 9 return the short ribs to the pot and bring to a boil, skimming off any foam from the surface.
• 10 stir in the thyme and bay leaves.
• 11 cover the pot tightly, place in the oven, and cook until the ribs are almost tender, about 2 hours.
• 12 add the baby onions and whole carrots, then re-cover and continue cooking until the ribs are very tender, 20-30 minutes longer.
• 13 using a slotted spoon, transfer the meat and vegetables to a deep serving platter, discarding the bay leaves, and cover loosely with foil to keep warm.
• 14 let the cooking liquid stand for 5 minutes, then spoon off the fat that rises to the surface.
• 15 bring to a boil over high heat and cook, uncovered, until lightly thickened, about 10 minutes.
• 16 season to taste with salt and pepper and pour over the meat and vegetables.
• 17 ladle the stew into warmed bowls, sprinkle with the parsley, and serve immediately.