Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
2 tablespoons (30 ml) canola oil
2.2 pounds (1 kg) of beef short ribs, trimmed and cut between each bone
1 leek, chopped
1 large white onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 bay leaves
1 tablespoon (15 ml) black peppercorns, crushed
6 cups (1.4 L) beef stock
3 tablespoons (45 ml) Worcestershire sauce
4 small sweet peppers, roughly chopped
2 cups (470 ml) butternut squash, peeled and roughly chopped
1 large sweet potato, peeled and roughly chopped
2 cobs corn, cut into 4 pieces each
Salt
Garnish:
2 tablespoons (30 ml) chopped green onions
3 tablespoons (45 ml) chopped fresh cilantro
1 lime, cut into wedges
Method:
Heat oil in a cast iron Dutch oven over medium-high heat.
Add short ribs to the hot oil and sear for two to three minutes per side, until browned.
Add leek, onion, garlic, carrots, and celery, and continue cooking for five minutes.
Stir in bay leaves, peppercorns, beef stock, and Worcestershire sauce.
Bring to a simmer, cover, and cook for an additional seventy-five minutes, or until the beef is cooked through.
Add sweet peppers, squash, sweet potato and corn, and cook for another twenty-five to thirty minutes, or until the vegetables are cooked.
Season with salt.
Remove from heat and divide stew between serving bowls.
Garnish with green onions and cilantro, with a lime wedge on the side.
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