Prep 1 hr
Cook 2 hrs 30 mins
In 'Williams-Sonoma : American'
- 2 tablespoons vegetable oil
- 6 beef short ribs, about 3/4 lb each
- 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 white baby onions, peeled
- 1⁄2 lb small young carrot, trimmed
- chopped fresh flat leaf parsley, for garnish
- Preheat oven to 300°.
- In a Dutch oven or a flameproof casserole, heat the oil over med-high heat.
- Season the short ribs with 1 teaspoon salt and 1/2 teaspoon pepper.
- In batches without crowding, brown the short ribs on all sides, about 10 minutes; transfer to a plate.
- Pour off all but 1/4 cup of the fat from the pot and return to medium heat.
- Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables soften, about 6 minutes.
- Sprinkle in the flour and mix well.
- Gradually stir in the stock and beer, scraping up the browned bits from the pot bottom.
- Return the short ribs to the pot and bring to a boil, skimming off any foam from the surface.
- Stir in the thyme and bay leaves.
- Cover the pot tightly, place in the oven, and cook until the ribs are almost tender, about 2 hours.
- Add the baby onions and whole carrots, then re-cover and continue cooking until the ribs are very tender, 20-30 minutes longer.
- 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.
- Let the cooking liquid stand for 5 minutes, then spoon off the fat that rises to the surface.
- Bring to a boil over high heat and cook, uncovered, until lightly thickened, about 10 minutes.
- Season to taste with salt and pepper and pour over the meat and vegetables.
- Ladle the stew into warmed bowls, sprinkle with the parsley, and serve immediately.