Ingredients

• 1 tablespoon olive oil
• 1 pound diced short rib meat with the fat removed
• 1 onion, diced
• 1 large carrot, diced
• 1/2 cup beef stock
• 1/2 bottle red wine
• 1 potato, diced
• Salt and freshly ground black pepper
• 3 cups mashed potatoes
• 1 tablespoon melted butter
• 1/2 cup chopped mixed herbs (parsley, chives, chervil)

Instructions

1. In a medium Dutch oven over high heat, add oil and rib meat. Cook meat for 4 to 5 minutes or until browned on all sides. Add the onions and carrots and saute until softened. Add the stock, wine and potatoes, cover and let simmer for 2 hours or until the meat is very tender.
2. Preheat an oven to 375 degrees F.
3. Spoon the stew into 2-ounce serving cups and top each with 1 to 2 tablespoons of mashed potatoes. Brush potatoes with butter and place into oven for 7 to 8 minutes or until mashed potatoes are browned. Garnish with herbs and serve immediately.