Brown the short ribs in the oil in your Dutch oven.
When browned add onions, carrots, garlic, salt and pepper.
Add the broth and cover the pan. Cook over medium low heat
for 45 minutes.
Add the potatoes, mushrooms and herbs. Cover and cook
for another 30 minutes or until the vegetables are tender.
Mix together the cornstarch and water. Stir into the
stew and cook until juices are thickened.