This weekend, when you have some free time, consider making a delicious stew with all of your favorite ingredients. Stews require patience, and this beef short rib stew will astound you. With low and slow cooking, each component has time to grow and develop its flavors, resulting in a delicious dish. If you truly want to appreciate it, make it the day before and use your best ingredients.
SUGGESTIONS FOR BEEF SHORT RIB STEW
Every layer of flavor is treated separately, from utilizing bacon fat to flavor and cook the lovely short ribs you had the butcher cut just for you to every veggie becoming soft and delectable. While thickening the sauce, the flour will flavor the beef. The only factor affecting cooking time is how tender your ribs are. It might be simpler to remove the fat if you prepare this the day before, and stew always tastes better the next day, making it the ideal Sunday lunch dish. It tastes finest when paired with mashed potatoes and the fresh garnish underneath.
6
servings
20
minutes
3
hours
3
hours
20
minutes
INGREDIENTS
-
4 rashers thick-cut bacon
-
2 kg bone-in beef short ribs, trimmed of excess fat
-
½ cup all-purpose flour
-
2 tbsp hot paprika
-
2 tsp smoked paprika
-
1½ tsp kosher salt, divided
-
1 tsp freshly ground black pepper
-
1 medium onion, chopped
-
4 cloves garlic, finely chopped
-
1 bottle malty brown ale
-
1x400g can whole peeled tomatoes, chopped and juices reserved
-
1 kg russet potatoes
-
1 cup carrots, chopped
- For the garnish
-
chopped parsley
-
grated lemon zest
-
minced fresh garlic
METHOD
- Preheat oven to 150°C.
- In a large cast-iron pot or Dutch oven, cook the bacon with a bit of oil and set aside.
- 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.
- Add the short ribs to the pot with the bacon fat, taking care to not crowd the pot (work in batches if necessary). Brown on all sides, about 3 to 5 minutes per side. If you want to get good browning, do not move the short ribs except to turn them when they easily release from the pot. Using a slotted spoon, remove the ribs and set aside with the bacon.
- Add the chopped onions and carrots to the pot. Sprinkle with ½ teaspoon of salt. Cook until translucent, about 4 minutes.
- Add the garlic and cook for an additional minute.
- Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pot.
- Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil.
- Return the short ribs to the pot, cover, put in the 150°C oven, and cook for 2 hours. (Alternatively, you can do the cooking on the stove-top, just lower the heat to the lowest setting and cover)
- Peel the potatoes and cut into 2cm pieces. Add to the pot, cover, and cook until the vegetables are tender and meat pulls away easily from the bone, about 30 to 45 minutes. Add salt and pepper to taste.
- Spoon off the 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.
- For the garnish
- Combine chopped parsley, garlic and lemon zest. Serve your stew with a tablespoon of the garnish and enjoy.
»Cooking Beef short rib stew secret«