- 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.
Recipe courtesy Capitale
Recipe courtesy of Rachael Ray