Ingredients

• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 pounds beef short ribs
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups red wine
• 1 ½ cups beef stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 potatoes
• 4 carrots, thickly sliced
• ½ pound small mushrooms
• ¼ cup fresh parsley, chopped
• Salt and pepper

Directions

• Directions
• In Dutch oven, cook bacon over medium heat; remove bacon and set aside. In plastic bag, combine flour, salt, pepper and paprika, add ribs and shake to coat reserving flour mixture.
• Add ribs to pan, brown well, in batches over medium-high heat. Remove ribs and set aside, drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan, reduce heat to medium.
• Cover and cook (adding up to 2 tablespoons water if mixture gets too dry) for about 6 minutes or until onions are softened.
• Gradually stir in wine, stock, thyme and bay leaf scraping up brown bits (deglaze) from bottom. Bring to boil, reduce heat and simmer for 5 minutes. Return ribs and bacon to pan, simmer covered for 1 hour.
• Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan, cook for 30 minutes or until ribs are tender.
• Stir in parsley, discard bay leaf, season with salt and pepper to taste. Serve in a big soup bowls with French bread and a green salad.
• Note: browning meat in bathes prevents meat from steaming, which happens if meat is crowded in the pan.