Good Eats Beef Stew

Name: Good Eats Beef Stew
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 4 servings Freshly ground black pepper; 2 teaspoons dried herbs, any combination of thyme, oregano and rosemary; 1 Tbsp chopped fresh parsley leaves; 1 Tbsp kosher salt, divided; 1 Tbsp paprika; 454 grams red potatoes, unpeeled and diced small; 1 kilograms English-cut short ribs; 59 milliliters tomato paste; 2 teaspoons Worcestershire sauce; 1 large yellow onion, thinly sliced

Good Eats Beef Stew might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 39g of protein, 91g of fat, and a total of 1083 calories. It is perfect for Autumn. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 6 hours and 35 minutes. Head to the store and pick up parsley leaves, potatoes, herbs, and a few other things to make it today.

Instructions

Watch how to make this recipe.

In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.

Ingredients you will need

Worcestershire Sauce

Apple Cider Vinegar

Tomato Paste

Dried Herbs

Paprika

Equipment you will use

Mixing Bowl

Whisk

Season the short ribs with 1 tablespoon of the kosher salt.

Ingredients you will need

Kosher Salt

Beef Short Ribs

Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat.

Ingredients you will need

Water

Meat

Equipment you will use

Frying Pan

Bowl

Transfer to a large piece of heavy-duty aluminum foil and seal tightly.

Equipment you will use

Aluminum Foil

Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.

Equipment you will use

Oven

Frying Pan

Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container.

Ingredients you will need

Meat

Equipment you will use

Oven

Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.

Ingredients you will need

Ribs

Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time.

Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally.

Ingredients you will need

Onion

Salt

Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.

Ingredients you will need

Black Pepper

Potato

Meat

Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes.

Ingredients you will need

Vegetable