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Short Rib and Beer Stew

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
14 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
12 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.

Source: www.food.com