INGREDIENTS
750 g beef short ribs
flower
2 onions
4 carrots
3 cloves of garlic too
1 bottle of red wine
175 g bacon strips
1 small can of tomato puree
2 sprigs of thyme
2 bay leaves
2 sprigs of rosemary
1 bunch of flat-leaf parsley
300 g chestnut mushrooms
1 jar of silver onions
2 slices of gingerbread
1 bag of potato wedges
salt and pepper
PREPARATION
Preheat the barbecue to 180°C (350°F) and prepare it for indirect cooking (or ensure the open flame is nice and hot). Cut the ribs into cubes and coat them in flour, seasoned with salt and pepper. Slice the onion into rings and the carrot into slices. Make a bouquet garni with the thyme, crushed garlic, rosemary, bay leaf, and a little parsley, and wrap it tightly with butcher's twine. 
Place the Dutch oven over the heat (or place the pan on the barbecue grill). Brown the bacon strips without any oil or butter and remove them from the pan. Brown the cubes of short ribs in the fat from the bacon and remove them from the pan. Now sauté the vegetables until tender and gently cook the tomato paste along with them. Add the diced meat, bacon, and red wine and bring to a gentle simmer. Add the herb bouquet. 
Cover the pan and let the meat simmer gently. Meanwhile, quarter the chestnut mushrooms and drain the silverskin onions. Remove the crusts from the gingerbread. After 2 hours of simmering, add the mushrooms and silverskin onions and crumble the gingerbread into the dish. Simmer for another 30 minutes. Fry the potato wedges in a skillet in a splash of oil until crispy.
Garnish the stew with parsley. Serve with fried potato wedges.
How long should you stew?
The longer you braise, the softer and more tender the meat becomes. Braising time also depends on the amount and thickness of the meat. As a general guideline, you can use:
• Lean beef: 1.5 - 2 hours
• Spare ribs: 2 - 3 hours
• Beef steak: 3 - 4 hours