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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. canola oil
- 5 lb. beef short ribs (grass-fed-, bone-in)
- salt
- pepper
- 1 btl. red wine
- 1/2 stalk celery
- 3 carrots
- 2 Spanish onions
- 3 1/2 qt. beef stock
- 3 lb. root vegetables (mixed, peeled and cut into ½-inch pieces, Shea uses 3 small rutabagas, 5 small turnips, and 6 medium russet potatoes.)
- 1 head garlic cloves (peeled and crushed)
- 2 sprigs thyme
- 1 bay leaf
- 1 bunch kale (cut crosswise into 1-inch strips)
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