Short Ribs Stew Provencal Recipe

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Ingredients:

Serving

1 tbsp extra virgin olive oil
2 lbs individual beef short ribs
3/4 tsp salt , plus more to taste
1/2 tsp fresh ground black pepper , plus more to taste
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
6 garlic cloves, peeled
1 tbsp herbes de provence
2 tbsp all-purpose flour
2 cups hearty red wine, such as shiraz or 2 cups burgundy wine
1 3/4 cups beef stock, preferably homemade
1 (14 1/2 oz) can diced tomatoes with juice, drained
1 bay leaf
1 cup baby carrots
1 large potato, cut into 1 inch cubes
1 cup cremini mushroom, quartered
3 tbsp chopped fresh parsley (to garnish )

Directions:

Heat the oil in a large (at least 4-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
Pour off all the fat from the pot leaving just the coating of fat along the bottom. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water if needed to barely reach the top of the ribs and bring to a boil over high heat.
Cover tightly, and simmer, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 1 hour. Remove pot from heat. Drain or ladle the gravy (sauce) into a zip lock bag and the oil will sit on the top. Pinch off a tiny cut in the corner of the bag and drain the gravy back into the pot discarding the fat/oil. Add baby carrots, potato, and mushrooms and simmer for another 25 minutes or until potatoes are tender adding more wine (or water) if needed to cover meat and vegetables.
Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Remove the meat off the bones and cut into small pieces returning the beef back to the pot. Bring to a boil over high heat without cover and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Season the sauce with salt and pepper if needed.
Serve hot with buttermilk biscuits or soft warm dinner rolls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2863.28 Kcal (11988 kJ)
Calories from fat	2203.15 Kcal
		% Daily Value*
Total Fat	244.79g	377%
Cholesterol	609.52mg	203%
Sodium	1164.9mg	49%
Potassium	2628.16mg	56%
Total Carbs	34.16g	11%
Sugars	8.18g	33%
Dietary Fiber	4.72g	19%
Protein	135.89g	272%
Vitamin C	12.6mg	21%
Vitamin A	1.1mg	36%
Iron	101.9mg	566%
Calcium	186.5mg	19%

Amount Per 100 g
Calories	248.17 Kcal (1039 kJ)
Calories from fat	190.96 Kcal
		% Daily Value*
Total Fat	21.22g	377%
Cholesterol	52.83mg	203%
Sodium	100.97mg	49%
Potassium	227.79mg	56%
Total Carbs	2.96g	11%
Sugars	0.71g	33%
Dietary Fiber	0.41g	19%
Protein	11.78g	272%
Vitamin C	1.1mg	21%
Vitamin A	0.1mg	36%
Iron	8.8mg	566%
Calcium	16.2mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

76.9

Points
79

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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