15 ml vegetable oil 2 tbsp
2 kg short ribs, cut into individual ribs 4 lb
15 ml paprika 1 tbsp
5 parsnips, peeled & cubed
1 turnip, peeled & cubed
2 carrots, peeled & cubed
1 large onion, coarsely chopped
1 tomato, seeded & cut into large pieces
3 garlic cloves, peeled & chopped
2 fresh parsley sprigs
1 large fresh thyme sprig
1 bay leaf
1 whole clove
1 shallot, peeled
425 ml beef broth 1 3/4 cup
425 ml chicken broth 1 3/4 cup
375 ml beer 1 1/2 cup
250 g egg noodles 8 oz
chopped fresh parsley
Preheat oven to 425 F (220 C). Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with paprika, salt and pepper. Working in batches, add ribs to pot and cook until brown on both sides, about 8 minutes. Transfer ribs to platter. Drain off all but 1 tablespoon (15 ml) drippings from pot. Add parsnips, turnips, carrots, onion, tomato, garlic, parsley, thyme and bay leaf to pot. Insert clove into shallot and add to pot. Sauté over medium-high heat until vegetables begin to brown, about 5 minutes. Return ribs to pot.
Add both stocks and beer to pot. Bring to boil. Cover pot tightly and place in oven. Cook until ribs are very tender, about 1 hour and 45 minutes. Discard bay leaf and shallot. Season stew with salt and pepper.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent from sticking. Drain. Transfer noodles to large bowl. Spoon ribs, vegetables and sauce over. Sprinkle with parsley and serve.
Serves 6