BEEF: Irish short-ribs stew

IRISH SHORT RIBS STEW:

4 lb. beef short ribs, trimmed of excess fat                 

flour for dredging

2-3 tbsp. cooking oil                                                   

6 carrots, cut into 1 ½-inch pieces

1 cup chopped onion                                                  

2 cloves garlic, crushed

¼ cup chopped parsley                                               

2 tsp. marjoram

salt and pepper                                                           

1 tsp. thyme

¼ cup whisky, optional                                                           

1 ½ cups Guinness or other dark beer                         

2 tomatoes, sliced

Dredge short ribs with flour, shaking off excess and reserving flour. Preheat oven to 35o degrees F.

In a large non-stick saucepan over medium-high heat, brown ribs in oil in batches, for 2-3 minutes on each side. Add salt and pepper to meat as they are turned over; and transfer cooked beef to a casserole.

Add vegetables to hot oil in pan and cook for 3-4 minutes. Add parsley, thyme, marjoram and reserved flour and cook, stirring, for 1-2 minutes. Pour in beer and whisky if using. Cover pan & bring mixture to a boil. Adjust seasoning, reduce heat to medium-low and cook for 10 to 15 minutes; then add tomatoes. Pour sauce mixture over the beef. Cover casserole and transfer it to the oven. Cook for 2 hours or until meat is tender.

Skim fat off casserole before serving