Beef Short Rib Stew

• 1 lbs. beef short ribs, cut into 3-inch pieces
• 1/4 cup all-purpose flour
• salt
• freshly ground pepper
• 1/4 cup vegetable oil
• 1 bacon slice, chopped finely
• 2 large carrots, diced
• 1 celery stalk
• 8 oz. white button mushrooms, rinsed and halved
• 2 cloves garlic, minced
• 2 thyme sprigs
• 1 tbsp tomato paste
• 3 cups beef stock
• 7 pearl onions
• 1/4 cup peas (frozen)

1. Season ribs with salt and freshly ground pepper. Heat oil in Dutch oven to medium high. While oil is heating, dredge ribs in flour, a few at a time. Sear ribs on all sides until browned. Set aside.
2. You should have a little (hot) oil and about 1-2 TB of flour remaining. Add the flour to oil. Stir to combine (will brown quickly). Add bacon, carrots, celery, mushrooms, garlic and thyme. Combine and cook for about 2 minutes over medium-high heat. Add tomato paste and combine. Cook for another 2 minutes, or so.
3. Place ribs and any juices back in Dutch oven. Add stock and onions. Stir to combine.
4. Bring to boil, uncovered, then lower heat to medium/medium-low. Cover, with lid propped so that steam can escape and the broth can reduce. Stir and skim fat occasionally for about 2 hours, until liquid has almost reduced to a gravy-like consistency. Add peas and simmer, uncovered, for anther 10-15 minutes.
5. Season to taste with salt and freshly ground black pepper. Serve over smashed potatoes.

beef short ribs, allpurpose, salt, freshly ground pepper, vegetable oil, bacon slice, carrots, celery, white button mushrooms, garlic, thyme, tomato, beef stock, pearl onions, peas

Taken from www.epicurious.com/recipes/member/views/beef-short-rib-stew-51491541 (may not work)