6 beef short ribs, about 4 pounds
1 large leek, white and light green part sliced into thin rounds
2 carrots, cut into 2-inch lengths
2 celery ribs, cut into 2-inch lengths
12 pearl onions, peeled and left whole
1 garlic clove, left whole
1 tablespoon salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme, plus 2 sprigs
4 cups beef broth
4 cups water
2 bay leaves
Put all of the ingredients in the slow cooker.
Cover and cook on low for 8 to 10 hours.
Serve hot with bread and Dijon mustard.