Stuart O'Keeffe

This is one of my favorite dishes to make anytime of the year, it is so nice to be able to buy an affordable piece of meat, cook it for a long time and get amazing flavor out of it.

Prep time: 30 minutes

Cook time 2.5 hours

Serves 4 – 6

Ingredients:

4 lbs boneless short ribs, cut into 1.5 inch pieces

3 tablespoons extra virgin olive oil

Salt and pepper

1 large yellow onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, cut into .5 inch pieces

1 can Guinness

2 cups low sodium beef stock

Directions:

1. Preheat oven to 380 oF

1. Heat olive oil in Dutch oven

2. Pan sear short ribs until nice and brown on both sides, about 5 minutes per side

3. Remove meat from pan and set aside

4. Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.

5. Add carrots and celery and let cook for further 5 minutes

6. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.

7. Add back in the meat followed by the remaining stock and can of Guinness

8. Season with salt and pepper

9. Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours

Serve with a fresh green salad or on top of mashed potatoes