1-2 pounds of beef short ribs
1-2 pounds russet potatoes, peeled and cut into large cubes
1-2 pounds sweet potatoes, peeled and cut into large cubes
2 large yellow onions, chopped
1 pound carrots, peeled and cut into large cubes
1 bag of pitted prunes
2 TBSP olive oil
1 tsp chopped garlic
Put a heavy pot with an oven safe lid over medium heat. Saute chopped onions and garlic in olive oil. When they are soft and fragrant push them to the sides. Season the short ribs with salt and pepper then add to the pan and brown about 2-3 minutes on each side.
Once the meat is seared, add carrots, potatoes and sweet potatoes. Fill with water to top potatoes, season with salt and pepper and bring to a boil. Once boiling, reduce heat, cover and simmer for an hour.
Preheat oven to 350 F.
Add prunes and pour in a liberal amount of honey (Art recommends to start pouring at one spot and pour a solid ribbon of honey around the outer rim of the pot, about a cup). Cover pot and cook in the oven for 1 1/2 hours. Then remove most of the excess liquid from the pot using either a turkey baster or a laddle. Place back into the oven uncovered and continue cooking for about 30 minutes more (so it’s not soupy). Serve.
**Cook’s Note: The meat will fall off the bones of the short ribs, at this point you can either pick them out or leave them in the stew with a heads up to guests.