4lbs boneless short ribs, cut into 3-inch pieces

Salt & pepper to taste

3 TBSP olive oil

1 bottle of stout beer

1 large white or yellow onion, chopped

4 garlic cloves, minced

1 TBSP worcestershire sauce

1 cups beef broth,

1 package of mushrooms, sliced

2-3 carrots, diced

2-3 celery stalks, cut into ½ inch pieces

Preheat the oven to 375 degrees F.

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Thoroughly wash the vegetables before cooking. Heat the CookCraft 12” dual handle casserole pan over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the CookCraft 12” dual handle casserole pan until brown on all sides. Remove the meat from pan and set aside. Add the Worcestershire sauce, mushrooms, onions and garlic to the same pan and sauté, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and add the beer. Season with salt and pepper, to taste. Bring to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.

Best served with a side of risotto.