Burgundy Beef Short Rib Stew

Ingredients

• 1 1/2 Kg Beef short ribs
• 4 Tbsp Olive oil
• 150 grams Tomato paste
• 2 Cups Burgundy wine, (or red wine such as Pinot Noir or Merlot)
• 2 Litres Beef stock
• 4 Lg Celery stalks, cut into 1/2 inch pieces
• 4 Lg Carrots, peeled and sliced thick
• 1 Med/Lg Swede, peeled and cut into 1/2 inch cubes
• 2 Lg Onions, peeled and roughly diced
• 400 grams Fresh button mushrooms
• 250 grams Green beans
• 1 tsp Freshly ground black pepper, (or to taste)
• 1 tsp Salt
• 2 – 3 Tbsp Fresh thyme leaves
• 2 Lg Garlic cloves, crushed
• 2 Tbsp Worcestershire sauce
• 1/4 Cup Tamari
• 2 - 3 Tbsp Flour, (adjust to how thick you like your stew)