Servings: 6
- Oven-safe pot
INGREDIENTS
- 2½ pounds/1.2 kilogram beef short ribs, bone in (you can also use lamb)
- 2 cups dry red wine
- 2 red onions, quartered
- 1 white onion, quartered
- 1 parsley root, peeled
- 1 celery root, peeled
- 6 small sweet potatoes, peeled
- 1 leek, cut into wide strips
- 1 garlic head, halved
- 10 small portobello mushrooms
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- ⅓ cup olive oil
Sauce (mix in bowl):
- 1 heaping tablespoon sweet paprika
- 4 tablespoons date syrup/honey
- 2 tablespoons dry red wine
- 2 garlic cloves, pressed
- 2 tablespoons olive oil
- 1 cup water
INSTRUCTIONS
- In a large oven-safe pot, heat up the oil over medium heat. Arrange the onions at the bottom, place the short ribs on top and fry until the meat is seared on all sides. Pour over a cup of wine and cook until the liquid is reduced.
- Preheat the oven to 300 F (150 C). Add the vegetables to the pot and pour another cup of wine. Pour the sauce over the vegetables and ribs, then add a cup of water to the empty bowl, mix well and pour into the pot. When the stew is bubbling, season with salt and pepper, cover and bake for 4 hours.
- Uncover the pot and cook for another 30 minutes, until the liquid is reduced and a deep, beautiful dark color is obtained.