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Rick Stein Beef Short Rib Stew
Ingredients
  • 4 tbsp olive oil
  • 9 to 10 beef short ribs on the bone
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 celery stick, roughly chopped
  • 4 garlic cloves, bashed with the heel of a knife
  • 1 bottle of red wine
  • 400g tinned tomatoes
  • 2 strips of thinly pared orange peel
  • 2 bay leaves
  • 3 thyme sprigs
  • 1.5 ltrs beef stock
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp Rick’s Peppermix (see instructions at bottom of recipe)
  • subheading: For the vegetable and pancetta garnish:
  • 200g baby carrots
  • 5 shallots, cut in half through the root
  • unsalted butter
  • ½ tsp sugar
  • ½ tsp salt
  • 250g button mushrooms
  • 150g unsmoked pancetta, cut into 1cm dice
  • Handful flatleaf parsley, chopped
Steps
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