2 lbs. boneless beef short ribs, trimmed and cut into 2-inch pieces
3/4 t. salt, divided
1/2 t. freshly ground black pepper, divided
cooking spray
1/2 C. thinly sliced yellow onion
1/2 C. thinly sliced carrots
1/2 C. thinly sliced leek
1/4 C. thinly sliced shallots
1/4 C. thinly sliced mushrooms
1 garlic clove, crushed
2 C. cabernet sauvignon or other dry red wine
5 whole black peppercorns
2 thyme sprigs
1 parsley sprig
1 bay leaf
2 (14-oz) cans fat-free, less-sodium beef broth
4 t. all-purpose flour
1 T. butter
1/4 C. chopped fresh parsley
Sprinkle beef with 1/2 t. salt and 1/4 t. pepper. Line a medium bowl with a 16-inch square piece of cheesecloth. Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth-lined bowl. Repeat procedure with remaining beef. Loosely knot the edges of cheesecloth to form a bundle. Keep warm.
Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 t. salt and 1/4 t. pepper. Saute 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig,and bay leaf to pan. Cook 11 minutes or until wine almost evaporates. Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to simmer. Cover, reduce heat, and cook 1-1/2 hours or until beef is tender.
Transfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through colander into a bowl, and discard any solids. Place a zip-top bag inside a 4-C measuring glass and let stand for 10 minutes (fat will rise to top). Seal bag and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1-1/4 C. (about 10 minutes). Add 1 T. butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.
8 Servings: 143 Calories, 8.7g Fat, 13.5g Protein, 1.7g Carbs, 448mg Sodium