Vaughn Vreeland’s Updated NYT Cooking Beef Stew

Ingredients and directions from the video’s comment section

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the short ribs with salt and pepper on all sides

Step 2

In a dutch oven or heavy-bottomed pot over medium-high heat, add oil and sear the short ribs on all sides, taking care to not crowd the pan. (Sear in batches if you must!)

Step 3

Remove the meat from the pan and add the onion, shallots, more salt and pepper. Cook until they turn translucent and begin to brown, about 5 minutes.

Step 4

Add the tomato paste, red-pepper flakes and herbes de Provence, stir and cook for an additional 2 minutes.

Step 5

Add the red wine and vinegar, making sure to scrape up any browned bits on the bottom of the pot (the "fond"), before adding the beef broth, bay leaves and thyme.

Step 6

Nestle the short ribs back in the pot and bring to a boil.

Step 7

Reduce to a slow simmer, cover and cook, occasionally skimming the fat off the top, until the beef is fork-tender, about 2 hours.

Step 8

Add the carrots and potatoes. Cover and cook for an additional 30 to 45 minutes until cooked through.

Step 9

Mix corn starch with 1 tablespoon of water to create a "slurry" and stir into the pot. Bring to a boil and then lower the heat to simmer until the stew is thickened.

Step 10

Season with salt and pepper to taste. Serve among bowls with lots of fresh chives.

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