Garlic-Tomato Short Ribs

2 tablespoons sea salt
1 tablespoon freshly ground black pepper
6 to 7 pounds short ribs
3 tablespoons olive oil
2 medium carrots, scraped, finely chopped plus 3 carrots scraped and sliced into narrow, 2-inch strips for later use
2 medium onions, finely chopped
16 cloves garlic, peeled and left whole
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons savory
1 teaspoon fennel
1 teaspoon dried lavender heads (optional)
3 tablespoons all-purpose flour
3 cups cabernet sauvignon
3 cups beef broth
1 28-ounce can crushed tomatoes
2 bay leaves
¾ cup oil-cured black olives, pitted
Boeuf a la Bourguignone (Beef Burgundy)
On a budget – minimum Preparation

Serves 4
3 tablespoons olive oil
2 strips bacon, cut into 1-inch pieces
2 pounds stew beef
Salt and freshly ground black pepper to taste
12 small white onions, peeled, whole (cut in half, if desired)
1 clove garlic, crushed
2 tablespoons all-purpose flour
2 cups dry red wine
2 cups water
2 tablespoons tomato paste
2 teaspoons fresh thyme
1 tablespoon finely chopped parsley
3 bay leaves
7 peppercorns
1 pound mushrooms

Heat the olive oil over a medium flame in a heavy, medium-size stew pot. Add the bacon. Cook for 1 minute.
Sprinkle the beef with salt and pepper, and add to the pot. Cook until browned, turning often, about 7 to 8 minutes. Remove the bacon and the beef; add the onions and garlic, sauté for 2 minutes, and return the meat to the pot.
Sprinkle with flower, stir, and cook 2 to 3 minutes longer. Add the remaining ingredients (except the mushrooms), and mix well. Cover, and simmer for 1 ½ to 2 hours, or until the meat is fork-tender. Add the mushrooms, and cook, at a slow simmer, 15 minutes longer. Serve over a bed of rice.