Another stew!!! Well, fall is definitely here. We just had our first snow of the fall last Wednesday night! Just enough to remind us that we should pick the rest of our vegetable garden! This recipe features our garden leeks and another special ingredient, quince which I added to the vegetables for tang.
I stole turnips that Adam had bought for his salads! Yikes! But they soaked the wine and rosemary gravy wonderfully…and I was immediately forgiven!
2 pounds beef short ribs
2 tablespoons flour
1 teaspoon salt
4 small leeks
2 sticks celery
6 small turnips
3 sprigs rosemary
1 handful of cremini mushrooms
½ to 1 cup red wine
Salt and pepper to taste
- Heat about 2 tablespoons of olive oil in a non-stick pan over medium-high heat.
- Chop the onion, celery and quince and add to the pan.
- Once the vegetables are soft and lightly caramelised, transfer to the slow cooker.
- Mix the mushrooms in.
- Cut the turnips into quarters and add to the vegetables.
- Add 2 tablespoons of olive oil to the same pan.
- Mix the flour with salt and pepper on a plate and coat the ribs with the flour mixture. Drain the flour and brown the meat in the hot oil.
- Transfer the ribs,with bone underneath, onto the vegetables.
- Deglaze the pan with the red wine and add one sprig of rosemary.
- Add the leftover flour to the pan and stir-fry for 1-2 mns over low to medium-high heat.
- Pour the wine gravy on the meat.
- Slow cook on high for 5-6 hours (or overnight on low).
- Serve hot over new potatoes or over pasta.