beef short ribs stew with red wine& tomatoes

I love all kinds of stew/soup during winter, but I discovered this particular stew goes well with rice (yes im asian!) This is extremely easy to make so anyone could give it a try! The beef used here can be subsitutued with less-quality beef and it still tastes amazing and comforting.

The rice used above has some purple spots on it because I added 10grain mix with my white rice to get extra nutrients but doesn't have the grainy texture. ( around 1:5 ratio)

p.s sorry about the picture, someone took a bite before I could snap a shot.

Ingredients: (serve 3)
-beef short ribs
- 2 small carrots
- 2 large tomatoes
- tomato paste
- 1 celery stalk
- 1 medium onion
- 5/6 cloves of garlic
- parsley
- beef stock
- salt& pepper
- red wine 50mL

steps:
1)cut the beef in bite size chunks and marinate in red wine
2) heat pan, add olive oil, fry the onion/garlic on medium low heat
3) add in the carrots
4) put them aside, add in the meat chunks until the outside turn brown
5) stir in vegetable, add a tbsp of tomato paste on the hottest spot on the pan
6)add in beef stock( i used campbells's low sodium), add enough to just cover the food
7) add in celery, tomatoes, let cook for at least 30 mins on low heat, add stock when needed, add red wine
8)add the potatoes, cook until soft, add salt& pepper to taste

you know your stew is done when your onions are disspearing into soup!

enjoy!