Name: Red Wine-Braised Short Rib Stew with Potatoes, Carrots, and Mushrooms
Cook time: 20 minutes
Total time: 3 hours, 20 minutes
Yield: 4–6 servings
Ingredients: 1 tablespoon ghee or olive oil; 3 pounds boneless short ribs, trimmed; 1 tablespoon sea salt; 1 onion, peeled and chopped; 1 carrot, scrubbed and chopped; 1 celery stalk, chopped; 1 cup port or red wine; 6 sprigs fresh thyme; 4 whole garlic cloves; 2 cups Beef Bone Broth; Chopped fresh flat-leaf parsley, for serving; 2 potatoes, diced; 2 carrots, peeled and diced; 8 shiitake mushrooms, stems removed, caps chopped; 1 tablesepoon ghee or olive oil; 1 teaspoon sea salt

Image may contain Stew Food Dish and Meal

Photo by Christopher Testani

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

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Recipe notes

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