Recipe submitted and written by Ali Irvine
2 tbsp olive oil
2 brown onions, peeled + sliced
1 bunch Dutch carrots, trimmed + peeled
3 celery stalks, sliced
3 garlic cloves, peeled + minced
3 thyme sprigs
1 rosemary stalk
1/3 cup flour
8 beef short ribs (Around 1.8kg)
2 cups Shiraz
1 3/4 cups beef stock
3/4 cup tomato passata
1 tbsp brown sugar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
3 bay leaves
1.8kg desiree potatoes
150g butter, chopped
300ml carton cream
Up to 4 cup milk
Sea salt + cracked black pepper
Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slow cooker) over medium high heat. Cook the onion, carrots and celery for 8 to 10 minutes, until just beginning to colour. Add the garlic, thyme and rosemary, cook for a further couple of minutes. Remove from the pan and set aside in a large bowl.
Season the flour generously with salt and pepper. Coat the short ribs well in the flour. Heat the remaining oil in the pan, brown the short ribs in 2 batches until golden, adding any remaining flour with the second batch of ribs. Remove from the pan and add to the bowl with the vegetables.
Add the wine to the pan to deglaze, reduce by half, scrape the bottom to release any sediment. Add the stock, passata, sugar, Dijon, Worcestershire and bay leaves, stir to combine. Transfer the veggies and beef to a slow cooker (or return to your sear and cook slow cooker), pour over the liquid, cover and cook on low for 8 hours or high for 4 hours, stirring occasionally. Season to taste. (Note: when you remove the lid to stir the ribs, there will be condensation on it. I always pour this off over the sink instead of tipping it back into the stew ~ you will end up with a less watery sauce).
Bring a large saucepan of salted water to a simmer. Add the whole potatoes, simmer gently for around 45 minutes (depending on the size of your potatoes) until tender. Drain well.
Push the potatoes through a ricer into a clean saucepan over medium heat. Add the butter, cream and most of the milk, stir to combine (add more milk if necessary for a soft, creamy mash). Season with salt and pepper to taste, serve with the braised short ribs and sauce.