Short Rib Stew

Pour red wine into a medium saucepan. Bring to a boil. Lower heat and simmer until wine is reduced to half its original quantity. Set aside.

Heat oil in a large, heavy-bottomed pot or dutch oven. Season beef generously with salt and pepper. Sear beef on all sides until browned. Remove from the pot and set aside.

Remove excess oil from the pot, leaving 1 tablespoon behind. Sauté onions until translucent. Add garlic, celery, and leeks; sauté until tender. Add 1/2 cup diced carrots and thyme; cook until lightly browned.

Return the beef to the pan. Add reduced red wine and chicken stock to the pot.

Bring to a simmer and cook for 3 to 4 hours or until beef is very tender. (you can also transfer the mixture to a pressure cooker, add 3 cups chicken stock or water, and cook for 1 hour or until very tender.) Taste to adjust seasoning.

Separate beef and vegetables from the sauce. Place sauce in a large pot and bring to a boil. Add carrots and potatoes; cook until tender. Reduce until sauce has thickened slightly.

Add beef and vegetables back to the pan and heat gently. Transfer stew to a serving platter, garnish with chopped parsley, and serve hot.