Ingredients

The following ingredients have 5 Servings
  • ½ bunch fresh parsley stems
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1½ cups (½- to ¾-inch) peeled diced Yukon Gold potatoes (about 1 large)
  • 1 cup (½-inch) peeled diced parsnip (about 1 large)
  • 1 cup (½-inch) peeled diced turnip (about 1 medium)
  • 1 cup (½-inch) diced white onion (about 1 medium-small)
  • ½ cup (½-inch) diced celery (about 2 ribs)
  • 2 large bay leaves
  • 18 ounces dark beer, preferably stout
  • ½ cup molasses
  • 6 cups low-sodium beef broth
  • Salt and ground black pepper to taste

Instruction

  • TIE parsley stems, thyme and rosemary into bundle with butcher’s twine and set aside.
  • STIR together flour and salt In large bowl; add short ribs and toss to coat.
  • HEAT oil in large pot over high heat. Add short ribs and cook, turning, until browned, about 5 minutes. Transfer to plate and set aside.
  • REDUCE heat to medium-high. Add diced potatoes and vegetables, and bay leaves to pot; cook, stirring occasionally, until vegetables begin to brown.
  • ADD beer, stirring to loosen browned bits on bottom of pot. Add molasses; bring mixture to simmer and cook until liquid is reduced by half.
  • ADD beef broth, reserved short ribs and herb bundle and bring to boil. Lower heat to maintain gentle simmer and cook until meat is very tender, 1½ to 2 hours. Remove and discard bay leaves and herb bundle. Add additional salt and pepper if needed.
  • Serve with Cabot Chipotle Cheddar and Bacon Biscuits.