Going to visit my inlaws this weekend; my wife's great grandma is turning 103! We are going to a Japanese strakhouse for her birthday dinner, but during the game I am going to make some beef stew since the weather is going to be rainy and low 50s.
4 pounds beef short ribs, cubed (better than the "stew" meat you get at krogers)
4 tablespoons olive oil
2 medium yellow onions, chopped
5 garlic cloves, minced
1 bottle cabernet
1/4 cup flour
4 cups beef broth
3 large carrotts, chopped
2 large celery sticks, chopped
1 tablespoon dried parsley flakes
1 bay leaf
3 medium potatoes, peeled and chopped
1 teaspoon oregano
1 teaspoon thyme
1 cup port wine (sweeter red wine)
salt and pepper to taste (~2 teaspoons each)
Heat olive oil in large skillet (one that has tall sides for when you add everything together; almost like a dutch oven), brown short ribs (dont dump all in at once, take your time and do it in waves, around 3 minutes or so each side). Set browned short ribs aside. Once all ribs are browned, reduce heat slightly and add garlic, onion, oregano, and thyme and cook for a few minutes. Then add flour and stir. Add beef broth, wine, bay leaf, and short ribs back into the skillet, and cook for about 2 hours or so.
After 2 hours, add potatoes, celery, carrots, port wine, salt and pepper. Bring to a simmer and cook another 45 minutes to an hour.
Wahsing it down with some Barktoberfest!