Short Rib Stew

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3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces

1/4 cup all-purpose flour

3 tablespoons extra-virgin olive oil

2 cups dry red wine

3 cups veal or chicken stock

6 carrots, cut into 1/2-inch dice

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice

3 medium parsnips, peeled and cut into 1/2-inch dice

1 large onion, cut into 1-inch dice

1/2 pound cremini mushrooms, quartered

1 tablespoon thyme leaves, chopped

8 sage leaves, coarsely chopped

Kosher salt and freshly ground pepper

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