- 2 lbs Boneless Short Ribs Cut into Inch Cubes
- 1 Bottle Red Wine
- Freshly Ground Sea Salt and Pepper
- 2 tbsps Vegetable Oil
- 2 tbsps Butter
- 1 cup Chopped Onion
- 2 tbsps Garlic
- 1 tbsp Flour
- 2 Bay Leaves
- 6 Sprigs Thyme
- 1/4 lb Pearl Onions
- 1 1/2 lbs Sliced Carrots
- 1/4 lb Button Mushrooms
- 1/2 lb Pancetta
- 2 Sprigs Fresh Leaf Parsley
Pre-heat oven to 350°.
Season meat with salt and pepper and dust with flour.
Add meat to large oven-safe baking dish and brown on all sides with vegetable oil and butter.
Add onion and garlic and continue to cook for about 5 minutes.
Add bottle of wine, followed by bay leaves, thyme, and a dash of salt and pepper.
Bring to a boil, then cover and place in 350° preheated oven for about 90 minutes.
In a sauté pan, braise peeled pearl onions in beef stock until cooked through.
Blanch pancetta, then add to a separate sauté pan with carrots, onions, button mushrooms, ¼ cup of water, and a splash of olive oil.
Once the water has evaporated, continue to sauté for about 5 minutes until all has browned.
Mix ¾ of vegetables into the meat mixture.
Garnish beef stew with remaining vegetable mixture and chopped parsley.
Serve and enjoy sharing this dish with your friends and family!