braised-beef-stew.json

{
    "directions": [
        "Preheat an oven to 350\u00b0F. Cut each short rib in half crosswise. Season the meat well with salt and pepper.",
        "Warm a Dutch oven or similar heavy ovenproof pot with a tight lid over medium-high heat and add the olive oil. When the oil is hot, add the beef and sear on all sides until well browned, about 8 minutes.",
        "Add the onion, carrots, parsnip, garlic and mushrooms and cook, stirring often, until the vegetables are lightly colored, about 5 minutes. Add the wine, bring to a boil and cook for 5 minutes to reduce slightly. Add the tomatoes, bay leaf and thyme and return to a boil. Cover, transfer to the oven and cook until the meat is tender when pierced with a fork, about 1 1/2 hours.",
        "Adjust the seasoning with salt and pepper and serve directly from the pot. Serves 4 to 6.",
        "Adapted from Williams-Sonoma",
        "Family Meals",
        ", by Maria Helm Sinskey (Oxmoor House, 2008)."
    ],
    "ingredients": [
        "1 1/2 lb. boneless beef short ribs, each 2 to 3 inches long",
        "Salt and freshly ground pepper, to taste",
        "1 Tbs. extra-virgin olive oil",
        "1 yellow onion, diced",
        "2 carrots, peeled and cut into 1-inch chunks",
        "1 parsnip, peeled and cut into 1-inch chunks",
        "2 large garlic cloves",
        "6 oz. small white or cremini mushrooms, trimmed and halved",
        "1 cup dry red wine",
        "1 cup fresh or canned diced tomatoes with juices",
        "1 bay leaf",
        "1 tsp. chopped fresh thyme"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Braised Beef Stew",
    "url": "http://www.williams-sonoma.com/recipe/braised-beef-stew.html"
}