Beef Shortribs Stoup

Beef Shortribs Stoup

1 small onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, pressed
1 can diced tomatoes
1 cup red cooking wine
2-3 32 ounce containers of beef broth or bone broth (more for stew, less for spare ribs)

6 mushrooms
Salt and pepper to taste
Bay leaf
1 tablespoon Herbs de Provence
White flour


6 beef short ribs OR 1-1/2 pounds stew meat
1/2 cup pearled barley OR small potatoes, chopped
Optional: Green beans cut short

In a large pot, saute the onions, carrots and celery in oil over low heat until the onions become translucent. Set aside.

Raise the temperature to high heat. Dust the stew meat or short ribs with flour and brown in oil.

Add the wine and allow it to boil and reduce for several minutes.

Add the beef broth, diced tomatoes and onions, carrots and celery, herbs, salt and pepper and bring to a boil. Turn temperature down. Cook for 1 hour at a brisk boil uncovered to reduce. Cover pot, reduce temperature and simmer for another 2 hours.

At the start of the third hour, add mushrooms and the barley or potatoes.

Optional: The recipe above makes a great soup. If you want to have a gravy instead, remove the shortribs and pore into a sieve to recover the liquid. In a large skillet, melt 3 tablespoons of butter and add approximately 1/4 cup of flour (enough for a thick paste). Mix thoroughly with a spatula. Slowly add broth, mixing completely before adding more. Raise the temperature and simmer gravy for five minutes, stirring constantly with a whisk. Put the vegetables and beef back in the pot and add the gravy. Serve.

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