- 1 tablespoon olive oil
- 1 pound diced short rib meat with the fat removed
- 1 onion, diced
- 1 large carrot, diced
- 1/2 cup beef stock
- 1/2 bottle red wine
- 1 potato, diced
- Salt and freshly ground black pepper
- 3 cups mashed potatoes
- 1 tablespoon melted butter
- 1/2 cup chopped mixed herbs (parsley, chives, chervil
In a medium Dutch oven over high heat, add oil and rib meat. Cook meat for 4 to 5 minutes or until browned on all sides. Add the onions and carrots and saute until softened. Add the stock, wine and potatoes, cover and let simmer for 2 hours or until the meat is very tender.
Preheat an oven to 375 degrees F.
Spoon the stew into 2-ounce serving cups and top each with 1 to 2 tablespoons of mashed potatoes. Brush potatoes with butter and place into oven for 7 to 8 minutes or until mashed potatoes are browned. Garnish with herbs and serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.