Budget: Beef Short Ribs La Bourguignonne Recipe

• 4 slc Bacon, minced
• 1/3 c. All-purpose flour
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Paprika
• 2 lb Beef short ribs
• 2 x Onions, finely minced
• 3 x Carrots, finely minced
• 3 x Garlic cloves, chopped
• 1 1/2 c. Red wine
• 1 1/2 c. Beef stock
• 1 tsp Dry thyme
• 1 x Bay leaf
• 4 x Potatoes
• 4 x Carrots, thickly sliced
• 1/2 lb Small mushrooms
• 1/4 c. Fresh parsley, minced Salt Pepper

1. In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
2. In plastic bag, combine flour, salt, pepper and paprika; add in ribs and shake to coat, reserving flour mix.
3. Add in ribs to pan; brown well, in batches note , over medium-high heat.
4. Remove ribs and set aside; drain fat from pan.
5. Add in onions, carrots, garlic and reserved flour mix to pan; reduce heat to medium.
6. Cover and cook
7. (adding up to 2 tb water if mix gets too dry) for about 6 min or possibly till onions are softened.
8. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits deglaze from bottom.
9. Bring to boil; reduce heat and simmer for 5 min.
10. Return ribs and bacon to pan; simmer, covered, for 1 hour.
11. Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks.
12. Add in potatoes and carrots to pan; cook for 1 hour.
13. Stir in mushrooms; cook for 30 min or possibly till ribs are tender.
14. Stir in parsley.
15. Throw away bay leaf.
16. Season with salt and pepper to taste.
17. Note: browning meat in batches prevents meat from steaming, that happens if meat is crowded in the pan.
18. Serve in big soup bowls with French bread and a green salad.

bacon, allpurpose, salt, pepper, paprika, onions, carrots, garlic, red wine, beef stock, thyme, bay leaf, potatoes, carrots, mushrooms, fresh parsley

Taken from cookeatshare.com/recipes/budget-beef-short-ribs-la-bourguignonne-94729 (may not work)