Short Rib Stew
"When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered...."
INGREDIENTS
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3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
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1/4 cup all-purpose flour
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3 tablespoons extra-virgin olive oil
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2 cups dry red wine
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3 cups veal or chicken stock
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6 carrots, cut into 1/2-inch dice
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1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
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3 medium parsnips, peeled and cut into 1/2-inch dice
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1 large onion, cut into 1-inch dice
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1/2 pound cremini mushrooms, quartered
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1 tablespoon thyme leaves, chopped
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8 sage leaves, coarsely chopped
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Kosher salt and freshly ground pepper
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