This is a guest post by my mom. I can’t wait to try it. It sounds perfect for the upcoming winter seasons. It is also paleo-ish depending on your opinion of alcohol.
Brandied Short Rib Stew
6 lbs bone in short ribs cut in 2 inch pieces (or in the case here large beef roast cut in to 2 inch pieces)
~2 tsp sea salt
~ 1 tsp black pepper
3 tbsp olive oil
3 lbs winter squash (I bought mine pre-cut to save time)
2 medium onions diced
1/3 cups flour (or whatever you Paleo’s use to thicken *)
6 cloves garlic
3 tbsp cocoa powder or 1 square of Dutch bittersweet chocolate
5 cups beef broth
½ cup brandy (Chivas and one bottle Dark Brown Beer)
½ cup dried cranberries
2 tbsp finely minced ginger
1 tbsp orange zest
1 ½ cups fresh cranberries
Preheat oven to a toasty 500 degrees, dry ribs on paper towels and sprinkle with ½ salt and pepper. In a large heavy oven safe pot heat 1tbsp of oil over medium heat. In small batches, brown all the meat then transfer to a bowl. It took me four batches to get all the meat browned.
Cut the squash (or if your lazy like I am already cut) place on a baking sheet with remaining oil. Roast until caramelized. (YUMMY looking) This took me 30 minutes.
Add Onions and remaining salt to pot and cook over medium until soft. About 3 minutes. Add flour or whatever you guys that are paleo use to thicken*, (flour is best here **) and cook till golden brown about 5 more minutes while stirring.
Stir in garlic and cocoa. Cook for another minute. (This really smells good by now). Stir in broth and brandy. (Or in my case Chivas and one bottle Dark Brown Beer) Add dried cranberries, ginger and orange zest. Bring mixture to a boil.
Cover the pot and put in the oven at 300 degrees. Cook for 2.5 hours and enjoy the aroma!!!
Take it out of the oven and place it back on the stove. Stir in fresh cranberries and that lovely caramelized squash, cover and cook on stove for 30 more minutes.
Then serve and dig in.
* arrowroot is a great thickener and a little bit goes a long way so start small and add up. Or you can always just remove the meat and veggies and boil down the liquid.
** You really wouldn’t need a thickener at all and it will still taste great.