2 pounds short ribs, boneless
3 shallots, thinly sliced
1 sprig of thyme
1 tbsp. whole butter
3 cloves garlic, peeled, thinly sliced
4 Yukon gold potatoes, peeled, large dice
2 celery stalks, peeled, thick slices
2 leeks cut into rounds
4 carrots, peeled, cut into large dice
3 white onions, large dice
2 large white turnips, peeled, large dice
3 parsnips, peeled, large dice
Sachet of bay leaf, sage, white peppercorns
2 1/2 quarts beef stock, low sodium
Preheat oven to 300 degrees.
Season meat with salt and pepper. Heat large pan over medium high-heat and sear meat on both sides until they are nicely browned, but not cooked through.
Remove meat from pan and lower temperature. Add 1 tbsp. butter to pan, let melt, add the sliced shallots, garlic, and picked leaves of thyme over low heat and sweat together. About 5 minutes.
Place meat back in pan, add the diced vegetables, cover all with stock and bring to a boil.
Once the broth reaches a boil, lower heat to simmer, add sachet and cover.
Place in oven, checking to make sure that the stew is only at a gentle simmer for 2 1/2 to 3 hours.