3 1/2 LBS Rump Roast (Short Ribs or Stew Meat)cut into 1 1/2 inch pieces
3 TBLS Extra Virgin Olive Oil
1/4 Cup all purpose flour
2 Cups Red Wine (Dry if possible but make sure you would drink it)
3 Cups Veal or Chicken Stock
6 Carrots - Cut into 1/2 inch pieces
1 1/2 LBS Yukon Gold potatoes - cut into 1/2 inch pieces (can be peeled)
3 Medium Parsnips peeled and cut into 1/2 inch pieces
1 Large onion cut into 1 inch dice
1/2 LB Cremini mushrooms, quartered
1 TBLS Thyme leaves, chopped
8 Sage leaves, coarsely chopped
Kosher or Sea Salt and freshly ground pepper
1. In a large bowl, toss the meat with the flour. In a large dutch oven pot (enameled cast-iron), heat the oil. Working in batches, cook the meat over moderately high heat until browned all over, about 6 minutes per batch. Transfer browned meat to a bowl for temporarily while you are browning the rest of the meat. Discard the oil.
2. Return the meat and any juices to the pot. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
3. Kim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season to taste with salt and pepper.
Inspired by a recipe from Food and Wine Magazine Oct 2008