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Cabernet Braised Short Rib Stew

kept bydesyo

8 beef short ribs (about 3 to 4 pounds)
1 teaspoon coarse salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup dry red wine (I used cabernet)
12 ounces sliced mushrooms
1 sweet onion, diced
2 garlic cloves, minced
3 large yukon gold potatoes, peeled and cubed
4 cups low-sodium beef stock
2 cups cold water
2 tablespoons flour
3/4 cup sliced carrots
chopped fresh parsley



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