Ingredients: 4 pounds beef short ribs -- cut in serving pcs flour salt fresh ground pepper 3 tablespoons vegetable oil 12 small pearl onion -- peeled 1 cup celery -- coarsely chopped 1/2 cup green pepper -- coarsely chopped 2 cups red wine 1 tablespoon savory -- chopped

Recipe Info Category: Beef/Burger Rating: 4 Contributor: Ann Clay

Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy stewpot and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes.

Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring the liquid to a boil, reduce heat , and simmer the stew 1 hour, or until the meat is tender. Skim off the excess fat, and serve with mashed potatoes or cornmeal mush.