Short-Rib Beef Stew with Ale

Name: Short-Rib Beef Stew with Ale
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams bottle a malty brown ale (we used Newcastle Brown ale); 8 servings Freshly ground black pepper; 2 kilograms bone-in beef short ribs, trimmed of excess fat; 411 grams can whole peeled tomatoes, chopped and juices reserved; 2 larges carrots; 118 milliliters flour; 4 cloves garlic, finely chopped; 355 milliliters medium onion, chopped (about; 2 Tbsps hot paprika; 907 grams Yukon Gold or russet potatoes; 8 servings Salt; 2 teaspoons smoked paprika; 4 strips thick-cut bacon; 454 grams turnips (optional)

Short-Rib Beef Stew with Ale is a dairy free main course. This recipe serves 8. One serving contains 907 calories, 32g of protein, and 68g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up canned tomatoes, carrots, bacon, and a few other things to make it today. To use up the ale you could follow this main course with the Chewy Brown Sugar & Brown Ale Cookies as a dessert.

Instructions

Place bacon strips in a large (5 to 6 quart), thick-bottomed Dutch oven. Set the heat to medium high and cook the bacon until much of the fat has been rendered.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon to a paper-towel lined plate.

Ingredients you will need

Bacon

Pour off all but 1 Tbsp of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.)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.3

Ingredients you will need

Paprika

Black Pepper

Beef Short Ribs

Bacon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Oven

Pot

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 stir the short ribs unless to turn. While the short ribs are browning, chop the bacon and set aside.4 Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl.

Ingredients you will need

Beef Short Ribs

Bacon

Equipment you will use

Slotted Spoon

Tongs

Bowl

Pot

Add the chopped onions to the pot.

Ingredients you will need

Onion

Equipment you will use

Pot

Sprinkle with 1/2 teaspoon of salt. Cook until translucent, about 4 minutes.

Ingredients you will need

Salt

Add the garlic and cook for an additional minute.

Ingredients you will need

Garlic

Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan.

Ingredients you will need

Ale

Equipment you will use

Wooden Spoon

Spatula

Frying Pan

Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated 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.)5 Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces.

Ingredients you will need

Beef Short Ribs

Potato

Tomato

Carrot

Turnip

Bacon

Equipment you will use

Oven

Pot

Add to short ribs, cover, and cook until the vegetables are tender and meat pulls away easily from the bone, about 30-45 minutes.

Ingredients you will need

Beef Short Ribs

Vegetable

Bone

Meat

Add salt and pepper to taste. 6 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.

Ingredients you will need

Salt And Pepper