Beef and Mushroom Braised Stew

Ingredients

• 2 pounds beef short ribs, cut into 2-inch pieces, patted dry
• 1 pound beef shoulder, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms (such as cremini, shiitake, or a combination), sliced 1/4 inch thick
• 2 sprigs fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 1 cup red wine
• 2 cups beef stock
• 1 teaspoon dried bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1Heat the olive oil in a large Dutch oven over medium-high heat, then sear the beef short ribs until browned on all sides, about 5 minutes, before transferring them to a plate and setting them aside.
2. 2Add the diced onion to the pot and cook, stirring occasionally, until it is deeply caramelized and fragrant, about 20 minutes.
3. 3Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
4. 4Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.
5. 5Add the beef shoulder cubes to the pot and cook, stirring occasionally, until they are browned on all sides, about 5 minutes.
6. 6Add the red wine, beef stock, thyme, rosemary, bay leaves, salt, and pepper to the pot, scraping up any browned bits from the bottom, then return the short ribs to the pot and bring the mixture to a boil before covering the pot and transferring it to the oven..
7. 7Braise the stew in a preheated oven at 300°F for 2 1/2 to 3 hours, or until the meat is tender and falling apart.
8. 8Remove the pot from the oven and let it cool slightly before serving, garnished with fresh herbs if desired.

Nutrition per serving