- 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
- 9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
- 5 celery ribs, cut into 2-inch pieces
- 5 medium onions, quartered
- 10 garlic cloves
- One 750-milliliter bottle dry red wine
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 6 cups beef stock
- 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
- 3 bay leaves tied with 15 thyme sprigs
- 2 pounds stemmed button mushrooms
- Chopped flat-leaf parsley, for garnish
How to make this recipe
In a 2-gallon resealable plastic bag, add the beef, 2-inch carrot pieces, celery, onions, garlic and red wine and refrigerate overnight.
Preheat the oven to 300°. Strain the beef and vegetables over a bowl; reserve the wine. Separate the meat from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes. Add the reserved wine, stock, large bacon pieces, herb bundle and meat along with any juices; bring to a simmer.
Braise the stew in the oven for 3 1/2 hours, until the meat is tender. Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.
Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.
Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.
Skim the fat from the stew and reheat. Garnish with parsley and serve.
It's fantastic with a Beaujolais.