Beef Short Ribs Stew

• 2 lbs short rib of beef, cut into 2 pieces
• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 carrots, cut into chunks
• 3 stalks celery, cut into chunks
• 2 heads garlic, chopped
• 3 cups red wine
• 1/4 cup tomato paste
• 1 (10 ounce) can beef stock
• 3 bay leaves
• 3 sprigs fresh thyme
• 1 pinch salt and pepper

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly.
2. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Saute, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.
3. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
4. Serve with mashed potatoes.

beef, olive oil, onion, carrots, stalks celery, garlic, red wine, tomato paste, beef stock, bay leaves, thyme, salt

Taken from www.food.com/recipe/beef-short-ribs-stew-156481 (may not work)