Braised Beef Short-Ribs

Serves 4

• Ingredients:

  • 1 kg Beef short-ribs

  • 200g Mushrooms

  • 50g White Onion

  • 50g Celery

  • 20g Garlic Cloves

  • 20g Tomato Paste

  • 20g Flour

  • 400g Tinned Tomatoes

  • 500ml Beef Stock

  • 350g Carrots

  • 200g Baby Potatoes

  • 3g Bayleaf

  • 10g Thyme

  • 20g Parsley

• Method:

  • Preheat the oven to 160°C. Heat some vegetable or sunflower oil in a dutch oven on the stove. 

  • Season the short ribs and brown them on all sides in the pot. Remove them and set aside. 

  • To the pot add the mushrooms and cook until browned then set aside too. 

  • Add in diced onion, celery and the peeled garlic cloves. Let these cook and soften then coat in tomato paste. Cook out for a minute and then coat everything in the flour. Allow to cook off for another minute. 

  • Add in the tinned tomatoes and stir, releasing suc from the bottom of the pot. Season with salt and pepper. 

  • Add in the beef stock and the aromatic herbs, then cover with a lid and cook in the oven for around an hour. 

  • Cut the baby potatoes in half and peel the carrots, cutting them to the same size as the potatoes. Add these to the stew and return to the oven with a lid for another 2 hours or until the meat falls off the bone. 

  • Taste and season the stew before serving.