Crazy Brazy Stew
CRAZY BRAZY SHORT RIB STEW
"Woah. Woah. Woah." -A$AP ROCKY
This is a hearty stew with braised short ribs in an 'Everyday' Cabernet, Yukon 'Goldie' potatoes, heirloom carrots, baby bella (aka pretty flacko) mushrooms and pearl onions.
3-4 lbs boneless short ribs
1 t coarse salt
1 t fresh ground pepper
2 T EVOO
2 garlic cloves, minced
1 cup of an “Everyday” Cabernet wine
1 pack of baby bella (aka Pretty Flacko) mushrooms.
3 large yukon "Goldie" potatoes, peeled and cubed
1 pack of pearl onions
1 cup sliced carrots
4 cups low-sodium beef stock
2 cups cold water
2 T flour
Fresh rosemary or parsley to garnish
1. In a large bowl, toss the short ribs with the flour. In a large cast-iron pot, heat the oil. In batches, cook the short ribs over moderately high heat until browned all over, about 5 minutes per batch. Get rid of the oil.
2. Return the meat and its juices to the pot. Add the cabernet wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook on low heat until the meat is juicy and tender. About 2 hours
3. Stir in the carrots, potatoes, onion, mushrooms, rosemary and parsley. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt-n-pepa and serve.