Short-Rib Beef Stew with Ale
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
4 cloves garlic, finely chopped
1 bottle
1 can whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips
Directions
Place bacon strips in a large , 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. . 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.
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.
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.
Return short ribs to pot, cover, put in the 300 degrees F oven, and cook for two hours. , 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.
Spoon off excess fat . If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.
