BEEF SHORT RIBS STEW

Remove any excess fat from meat, wash in water with lemon juice, rinse. Season with all dry seasoning, soy sauce and Maggie liquid seasoning. Marinade for at least 2 hours. Bring to room temperature before cooking. ( I use a heavy cast iron pot with lid, that can go from stove to oven Preheat oven to 400, heat olive oil and 2 tbsp butter, brown meat about 4 minutes on each side. Set aside and in the same pot add the remaining 2 tbsp butter, sauté minced garlic, diced onions for about 3 minutes, add diced bell peppers sauté another 3 minutes, flour and stir for about 2 minutes to combine, add tomato paste and stir to combine. Layer the meat over sauté vegetables and layer remaining sliced vegetables on top, add bay leaves pour in beef broth, Pour beef broth in the bowl meat was seasoned in , the pour over meat, cover and cook in oven cook 3 hours. If you must switch to a baking dish, then after sauteing vegetables spread in baking dish, then add layer the meat and follow the rest of the direction.