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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 16 |
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Ingredients:
1 tablespoon olive oil |
1 pound diced short rib meat with the fat removed |
1 onion, diced |
1 large carrot, diced |
1/2 cup beef stock |
1/2 bottle red wine |
1 potato, diced |
salt and freshly ground black pepper |
3 cups mashed potatoes |
1 tablespoon melted butter |
1/2 cup chopped mixed herbs ( parsley, chives, chervil) |
Directions:
1. In a medium Dutch oven over high heat, add oil and rib meat. Cook meat for 4 to 5 minutes or until browned on all sides. Add the onions and carrots and saute until softened. Add the stock, wine and potatoes, cover and let simmer for 2 hours or until the meat is very tender.
2. Preheat an oven to 375 degrees F.
3. Spoon the stew into 2-ounce serving cups and top each with 1 to 2 tablespoons of mashed potatoes. Brush potatoes with butter and place into oven for 7 to 8 minutes or until mashed potatoes are browned. Garnish with herbs and serve immediately.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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