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- 2 1/2 pounds boneless beef short ribs, fat removed and cut into 1 1/2 x 1 1/2 inch pieces
- Salt and pepper
- 3/4 cup all purpose flour
- 4 tablespoons canola oil
- 6 ounces apple wood smoked bacon, cut into 1/4-inch pieces
- 18 pearl onions, peeled
- 18 baby carrots, peeled and cut into half if longer than 2 inches, otherwise kept whole
- 18 baby turnips, peeled and cut in half
- 1/2 pound chanterelles mushrooms, cleaned, trimmed and cut in half
- 2 tablespoons butter
- 4 cloves, tied on a string
- 2 bay leaves
- 2 onions, minced
- 1 garlic head, cloves separated, peeled, and minced
- 1 1/2 tablespoons fresh ginger, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Aleppo pepper (or crushed red pepper)
- 2 tablespoons tomato paste
- 1 (750-ml) bottle red Burgundy wine
- 1 quart beef stock
- 4 thyme sprigs
- 2 tablespoons brown sugar
- 1/4 cup fresh parsley, for garnish
- 1/4 cup fresh chervil, for garnish
View Full Recipe at This Mama Cooks!
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