Although this recipe calls for beef short ribs, I am going to go with grass-fed organic beef stew chunks I’ve purchased from the grocers and was wondering which direction to take our dinner tonight.

• For the stew:
• ¹/₂ pound boneless beef short ribs, cut into 1-inch cubes
• 1 pinch each kosher salt and freshly ground black pepper, plus more to taste
• 2 tablespoons olive oil, divided
• 1 large shallot, thinly sliced
• 4 garlic cloves, crushed
• 1 tablespoon tomato paste
• ¹/₂ teaspoon crushed red pepper flakes
• 1 teaspoon herbes de Provence
• 1 dried or fresh bay leaf
• 1 cup red wine (I used a Côtes de Bordeaux)
• 1 cup water
• 2 teaspoons Worcestershire sauce
• 4 ounces cremini mushrooms, thinly sliced
• 2 small carrots, thickly cut on the bias (about 4 ounces)
• Mashed potatoes, pasta, or rice, for serving

• For the gremolata:
• 2 tablespoons panko bread crumbs
• ¹/₂ garlic clove, grated
• ¹/₂ lemon, zested
• ¹/₄ cup chopped fresh parsley
• 1 teaspoon olive oil
• 1 pinch each kosher salt and freshly ground black pepper, plus more to taste  {more}

Featured image and full recipe credit here

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