Short Rib Stew with Mashed Potato Ghosts

Ingredients

• 1 1/2 lbs Short Ribs, cut into 1-inch cubes
• 1/2 cup flour
• 2 Tbsp vegetable oil
• 1 yellow or white onion, diced
• 1 cup reduced-sodium beef broth
• 8 oz tomato sauce
• 1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)
• 1 Tbsp Worcestershire sauce
• 1/2 tsp salt
• 1 tsp. dried thyme
• 3 carrots, peeled and sliced
• 3 red potatoes, cut into 1-inch pieces
• 2 lbs Yukon Gold or russet potatoes
• 1 clove garlic, peeled
• 1 1/4 tsp salt
• 2 Tbsp butter
• 1/2 cup milk
• 1/4 tsp dried thyme, or 1/2 tsp fresh
• Black olives for ghost eyes