It’s the time of year for slow cooking, which calls for hearty stews exuding warmth in heat and flavor. This short rib stew will satisfy any cravings for warming comfort food, while tingling the palate with the smoky heat of chipotle peppers and southwestern spice.
The method to make this stew resembles other meaty braises, with hunks of beef seared to a deep golden brown on the stovetop, then submerged in a heady stock of wine, broth, and aromatics. The pot is then banished to the oven for several hours to allow the stew to gently bubble and simmer, until the meat is fork-tender and infused with the rich and fragrant stock.
