Rune Bear Root Stew
A hearty and grounding stew, perfect for restoring vigor after a long journey through treacherous lands. This recipe combines robust root vegetables with savory braised short ribs, simmered slowly until incredibly tender, mimicking the endurance required of any Tarnished explorer. The rich broth is deeply flavored and comforting.
Directions
- 1
Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs from the pot and set aside.
- 3
Add chopped onion, carrots, parsnips, and rutabaga to the pot, scraping up any browned bits from the bottom. Sauté until the vegetables begin to soften, about 8-10 minutes.
- 4
Stir in the minced garlic, rosemary, thyme, and bay leaf. Cook for 1 minute more until fragrant.
- 5
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.
- 6
Return the seared short ribs to the pot. Add the beef broth and diced tomatoes. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the short ribs are fork-tender.
- 7
Alternatively, transfer the covered Dutch oven to a preheated oven at 325°F (160°C) for 2.5 to 3 hours.
- 8
Once cooked, carefully remove the short ribs from the pot. Skim any excess fat from the surface of the stew. Shred the meat from the bones and discard the bones.
- 9
Return the shredded meat to the stew. Taste and adjust seasoning with salt and pepper as needed.
- 10
Ladle generous portions into bowls. Garnish with fresh chopped parsley before serving hot.