Keep it Simple

Rainy, low cloud day up in the mountains yesterday and I have two grandsons to feed and amuse - lost count of how many rounds of Scrabble we played.
Did a freezer raid and found boneless short ribs - the essential ingredient for a simple slow cooker dish.

2lb. boneless short ribs
2 large sweet onions
1 can Guinness or other dark beer
1 tsp. dried thyme or several sprigs of fresh
1/2 cup flour
1/2 tsp. dry mustard
good grind of cracked black pepper
Sea salt to taste (Maldon preferred)

Put the flour, mustard and pepper into a large ziplock bag. Add the beef, shake well to cover. Remove beef and discard bag and remaining flour.

Put the beef into a slow cooker, slice the onions thinly and add along with the thyme, Guinness and a good pinch of sea salt (if using regular salt add later when you can taste the sauce). Cook on low 8 hours.

We had this last night with mashed sweet potatoes and steamed broccoli - all plates were cleaned! Feeding kids I'm often reminded that simple is better and identifiable foods more palatable but this stew pleased them; more so , I think, because they were involved in the preparation process. Don't worry about alcohol in this - the cooking burns it all off and the result is a smokey, rich sauce.

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