Peel the carrots. Half them lengthwise and cut them into ½-inch thick pieces. Set aside. Peel the pearl onions and set aside. Peel the garlic cloves and slice them. Cut the short ribs into 1-inch thick pieces. Remove the parsley leaves from the stem and mince them roughly. Set aside.

Preheat the Staub cocotte on medium heat. Season the short ribs with salt and pepper. Add half the canola oil to the pan and working in batches sear the short ribs on all sides until golden brown. Take the short ribs out of the cocotte and set aside.

Turn the heat to medium/low and slightly brown the pearl onions. Add the carrots, garlic, bay leaves, cumin and cinnamon and color them lightly. Add the flour and stir for two minutes. Put the short ribs on top of the vegetables. Add wine, chicken stock and bay leaves.

Turn the heat as low as possible. Let simmer (do not boil). You might even use heat diffuser. The stew needs to slow cook for around 3 hours. Clean the mushrooms and half them. Set aside.

Preheat the frying pan on medium/high heat. Add the rest of the canola oil and sauté the mushrooms until browned. Set aside. After two hours add the potatoes, mushrooms and half of the minced parsley. Remove the crust from the white bread and cut two ¼-inch thick slices from the pumpkin bread. Spread each slice of white bread and pumpkin bread with a half tablespoon of whole grain mustard and lay it on top of the stew. The last hour of stewing the white bread and pumpkin bread will soak into the dish and flavor and bind the stew. Season with salt and pepper.

To finish and serve: Serve the stew in the Staub cocotte. Garnish with parsley. Serve with bread or rice.