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Short Rib Beef Stew With Ale
Short Rib Beef Stew With Ale
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Indulge in rich and hearty ale-infused beef short rib stew for a flavorful and satisfying meal that will warm your soul.
Ingredients:
  • 1/2 cup flour
  • 2 Tbsp hot paprika
  • 2 teaspoons smoked paprika
  • Salt
  • Freshly ground black pepper
  • 4 pounds bone-in beef short ribs, trimmed of excess fat
  • 4 strips thick-cut bacon
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 4 cloves garlic, finely chopped
  • 1 bottle (12 oz.) a malty brown ale (we used Newcastle Brown ale)
  • 1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
  • 2 pounds Yukon Gold or russet potatoes
  • 2 large carrots
  • 1 pound turnips (optional)
Instructions:
  • Preheat the oven to a toasty 300°F.
  • **Sear the bacon:** In a large Dutch oven, cook the bacon over medium heat until the fat is mostly rendered. Transfer the crispy bacon to a paper-towel lined plate and leave about 1 tablespoon of fat in the pot. (Avoid pouring excess fat down the drain to prevent clogging.)
  • Coat the short ribs: While the bacon sizzles, combine flour, hot paprika, smoked paprika, 1 tsp salt, and 1 tsp black pepper in a large bowl. Coat the short ribs in the seasoned flour.
  • Brown the short ribs in the bacon fat: Place short ribs in the pot with bacon fat making sure not to overcrowd. Brown for 3 to 5 minutes per side without moving them much. Meanwhile, chop the bacon and set it aside.
  • Transfer the short ribs to a bowl. Saute onions with 1/2 tsp salt until translucent, about 4 minutes. Stir in garlic and cook for 1 more minute.
  • Add the ale to the pan and deglaze by scraping up the flavorful browned bits. Pour in the tomatoes with their juices and the reserved bacon. Turn up the heat and bring everything to a boil.
  • **Enhanced:** Add the short ribs back to the pot, cover, then cook in a 300°F oven for 2 hours. Alternatively, you can simmer on the stovetop over low heat with the lid on.
  • Prepare the root vegetables by peeling the potatoes, turnips (if using), and carrots. Cut them into 1-inch pieces. Place them into the pot, cover, and simmer until the vegetables are tender and the meat easily falls off the bone, approximately 30 to 45 minutes. Season with salt and pepper to your liking.
  • Before serving, carefully skim off any excess fat using a fat separator. If desired, debone the dish and cut large pieces of meat into smaller chunks.

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