Yield: 6 Servings
Measure | Ingredient |
---|---|
4 slices | Bacon, chopped |
⅓ cup | All-purpose flour |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Paprika |
2 pounds | Beef short ribs |
2 \N | Onions, finely chopped |
3 \N | Carrots, finely chopped |
3 \N | Garlic cloves, minced |
1½ cup | Red wine |
1½ cup | Beef stock |
1 teaspoon | Dried thyme |
1 \N | Bay leaf |
4 \N | Potatoes |
4 \N | Carrots, thickly sliced |
½ pounds | Small mushrooms |
¼ cup | Fresh parsley, chopped |
\N \N | Salt |
\N \N | Pepper |
VEGETABLES
In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture.
Add ribs to pan; brown well, in batches [note] , over medium-high heat.
Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf.
Season with salt and pepper to taste.
[Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.] Serve in big soup bowls with French bread and a green salad.
6 servings for $14.08 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini