Ingredients

• 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces

• 1/4 cup all-purpose flour

• 3 tablespoons extra-virgin olive oil

• 2 cups dry red wine

• 3 cups veal or chicken stock

• 6 carrots, cut into 1/2-inch dice

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice

• 3 medium parsnips, peeled and cut into 1/2-inch dice

• 1 large onion, cut into 1-inch dice

• 1/2 pound cremini mushrooms, quartered

• 1 tablespoon thyme leaves, chopped

• 8 sage leaves, coarsely chopped

• Kosher salt

• Freshly ground black pepper