Ingredients:

4 pounds beef short ribs cut in serving pcs
flour
salt
fresh ground pepper
3 tablespoons vegetable oil
12 small pearl onion peeled
1 cup celery coarsely chopped
1/2 cup green pepper coarsely chopped
2 cups red wine
1 tablespoon savory chopped

Directions:

Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy stewpot and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring the liquid to a boil, reduce heat , and simmer the stew 1 hour, or until the meat is tender. Skim off the excess fat, and serve with mashed potatoes or cornmeal mush.