Short Rib Stew

Prep Time: 15 mins  | Cook Time:  6-8 hours  | Course: Dinner | Servings: 4-6

Short ribs are slow cooked into a hearty stew with lots of onions, shiitake mushrooms and a lovely cheese toast. I use camembert but the traditional gruyere for french onion soup is delicious here too. Recipe inspired by Melanie at A Beautiful Bite.

4 lbs short ribs

Salt and pepper, to taste

1 tsp onion powder

½ tsp garlic salt

½ tsp garlic powder

½ tsp oregano

¼ cup flour

1 small onion, diced

4 cloves garlic, minced

1 cup red wine

1 14 oz can tomatoes with juice, diced

1 quart beef broth

6 oz shiitake mushrooms, sliced

1 sourdough baguette, sliced and toasted

8 oz camembert cheese, sliced (or gruyere, shredded)

Place short ribs, seasonings, flour, onion, garlic, wine, tomatoes, broth and mushrooms in a slow cooker on the high setting for 6-8 hours. Just before serving, preheat oven to 350* and toast baguette slices with cheese on it in the oven for about 12 minutes. Ladle stew into soup bowls and top with a couple slices of cheese toast.