This is a very basic way to stew. Any kind of meat will work with this.Servings: 4Prep: 20 minutesTotal: 3 hours 30 minutesIngredients30 ml vegetable oil2 kilograms bison short ribskosher salt and freshly ground black pepper, to taste9 mushrooms, diced4 bulbs garlic (about 38 cloves), roughly chopped3 carrots, diced2 ribs celery, diced1 leek, white part only, diced1 small yellow onion, diced60 ml tomato paste250 ml red wine1 bay leaf1 bunch thyme2 liters beef stockDirections1. Heat oil in a large saucepan over medium-high. Season the short ribs with salt and pepper and cook, turning as needed, until browned all over, about 10 minutes. Transfer the ribs to a plate.2. Add the mushrooms, garlic, carrots, celery, leek, and onion and cook until lightly golden, about 12 minutes. Add the tomato paste and cook 2 minutes longer. Add the red wine and reduce by half, about 3 minutes. Tie the thyme and bay leaf together using butcher's twine and add it to the pot along with the ribs and the beef stock. Bring to a boil, then reduce the heat to maintain a simmer. Cover slightly and cook for 3 hours.3. The best thing for stews is to leave it overnight and let the flavor really develop.
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