1

In a large heavy bottom pot heat the avocado oil on medium high heat. Lightly coat your short ribs in the flour and add to the pot. Brown the ribs thoroughly on each side, this will help to achieve a great depth of flavour later on. Do this in batches if necessary.

2

Once browned, remove the ribs from the pan and add the onion and garlic, sauté until translucent and they start to caramelize, 3-5 minutes. Then add your tomato paste and cook down until the paste is a rich brick red, about two minutes. Deglaze the pan with the wine or balsamic vinegar making sure to scrape up all of the browned bits from the bottom of the pot

3

Nestle all of your ribs back into the pot and cover with beef stock, you may need to add an additional cup of water to make sure the ribs are submerged. Add your thyme, bay leaves and allow the mixture to come up to a simmer. From there cover your pot and turn the heat to low. Allow the stew to simmer on the stove for 90 minutes or until the meat is tender.

4

Once the meat is tender, remove it from the pot and break apart from the bone with a fork. Discard the bones and add the meat back to the stock. Then add your carrots and potatoes and cook until vegetables are fork tender.

5

Once the carrots and potatoes are cooked add your peas and stir though. Season generously with salt and pepper and serve. Store remaining stew in the fridge for up to 4 days or in the freezer for up to 2 months.

6

Substitutions: For an alcohol-free version, substitute the wine for 2 Tbsp balsamic vinegar and ½ cup of water or additional stock. For a gluten-free version: substitute the flour for gluten free flour or omit entirely.