- Short ribs - Vegetable oil - Salt and pepper - Onion - Carrot - Celery - Garlic - Tomato paste - Flour - Stout coffee stout or other dark stout - Balsamic vinegar - Chicken broth - Bay leaves - Thyme - Parsley For the Sweet Potato Puree – Sweet potatoes – Ghee – Cream
Pat the beef dry with a paper towel. Season the beef liberally with salt and pepper. Add oil to the hot pan. Place the beef in the skillet and brown on all sides.
Saute the onion, carrot, and celery until soft. Stir in the garlic, tomato paste, and flour. Whisk until slightly thickened and stir in the balsamic vinegar.
Turn off the heat. Add the veggies and liquid to the slow cooker. Stir in the chicken broth, bay leaves, and thyme.
Cover and cook on low for 9 to 10 hours. Discard the veggies. Pour the cooking liquid through a strainer into a clean pot. Cook at a gentle simmer until reduced by half.
Meanwhile, make the sweet potato puree. Boil the diced sweet potatoes. Whip the sweet potatoes with butter and cream until smooth and fluffy. Season with salt and pepper as desired.