Short-Rib Beef Stew

By Tracy

8 Person

225 Minutes

0 Calories

Beef short-ribs, slow-cooked and braised in a brown ale. A hearty winter stew. We used a malty brown ale in place of the beer the original recipe calls for and added carrots and turnips. We love turnips in stews, though they have their own unique, somewhat bitter flavor; you can easily leave them out.

Ingredients

1 medium onion, chopped
freshly ground black pepper
salt
2 tsp. smoked paprika
2 tbsp. hot paprika
1/2 cup flour
1 pound turnips
2 large carrots
2 pounds yukon gold or russet potatoes
14 1/2 oz. whole peeled tomatoes
12 oz. malty brown ale
4 cloves garlic, finely chopped
4 thick-cut bacon
4 pounds bone-in beef short ribs, trimmed of excess fat

Method

01

Place bacon strips in a large (5 to 6 quart), the thick-bottomed Dutch oven. Set the heat to medium and cook the bacon until much of the fat has been rendered. Remove bacon to a paper-towel lined plate. Pour off all but 1 tbsp of the bacon fat from pot.
02

Preheat oven to 300°F. While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.
03

Add the short ribs to the pot with the bacon fat, taking care to not crowd the pot. Brown on all sides, about 3 to 5 minutes per side. If you want to get good browning, do not stir the short ribs unless to turn. While the short ribs are browning, chop the bacon and set aside.
04

Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl. Add the chopped onions to the pot. Sprinkle with 1/2 teaspoon of salt. Cook until translucent, about 4 minutes. Add the garlic and cook for an additional minute.
05

Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil.
06

Return short ribs to pot, cover, put in the 300°F oven, and cook for two hours. (Alternatively, you can do the cooking on the stovetop, just lower the heat to the lowest setting and cover.)
07

Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until the vegetables are tender and meat pulls away easily from the bone, about 30-45 minutes. Add salt and pepper to taste.
08

Spoon off excess fat (it helps if you have a fat separator). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.

Related Tags

Short-Rib Beef Stew

4.1

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 15 Mins
Cook Time 210 Mins
Total Time 225 Mins

02 Ingredients

1 medium onion, chopped

freshly ground black pepper

salt

2 tsp. smoked paprika

2 tbsp. hot paprika

1/2 cup flour

1 pound turnips

2 large carrots

2 pounds yukon gold or russet potatoes

14 1/2 oz. whole peeled tomatoes

12 oz. malty brown ale

4 cloves garlic, finely chopped

4 thick-cut bacon

4 pounds bone-in beef short ribs, trimmed of excess fat

03 Method

Step 1

Place bacon strips in a large (5 to 6 quart), the thick-bottomed Dutch oven. Set the heat to medium and cook the bacon until much of the fat has been rendered. Remove bacon to a paper-towel lined plate. Pour off all but 1 tbsp of the bacon fat from pot.

Step 2

Preheat oven to 300°F. While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.

Step 3

Add the short ribs to the pot with the bacon fat, taking care to not crowd the pot. Brown on all sides, about 3 to 5 minutes per side. If you want to get good browning, do not stir the short ribs unless to turn. While the short ribs are browning, chop the bacon and set aside.

Step 4

Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl. Add the chopped onions to the pot. Sprinkle with 1/2 teaspoon of salt. Cook until translucent, about 4 minutes. Add the garlic and cook for an additional minute.

Step 5

Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil.

Step 6

Return short ribs to pot, cover, put in the 300°F oven, and cook for two hours. (Alternatively, you can do the cooking on the stovetop, just lower the heat to the lowest setting and cover.)

Step 7

Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until the vegetables are tender and meat pulls away easily from the bone, about 30-45 minutes. Add salt and pepper to taste.

Step 8

Spoon off excess fat (it helps if you have a fat separator). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.

04 Author