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Southwestern Short Rib Stew

Ingredients

• 2 1/2 to 3 pounds boneless short ribs, cut into 1 1/2-inch chunks
• Kosher salt and freshly ground black pepper
• Olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, chopped
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 ounces tomato paste
• 1 (750ml) bottle heavy-bodied red wine
• 2 cups beef stock or chicken stock
• 1/4 cup chopped chipotles in adobo with juices
• 1 bay leaf
• 6 to 8 cipollini onions, peeled and halved
• 2 carrots, peeled, thickly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon light-brown sugar

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