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Short-Rib Beef Stew with Ale

Short-Rib Beef Stew with Ale


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Beef short-ribs, slow cooked and braised in brown ale. A hearty winter stew.

Photography Credit:Elise Bauer

The debate didn’t last long. “You could have used boneless beef short-ribs. You’re paying for the bones when you buy them bone-in,” my mother remarked in while we were all enjoying this wonderful stew.

“It’s better with the bones,” my father and I replied, practically in unison. “Better flavor,” dad added. “And then there’s all that goodness from the marrow,” said I.

Mom, not willing to give in so easily, said, “these bones are too small, I can’t see any marrow.” At this point, dad and I put our forks down and focused our gaze upon her.

“Mom, just because you can’t see a hole in the bones, doesn’t mean there’s no marrow.”

“But they couldn’t have cooked long enough for anything to come out.”

“They cooked for two and a half hours.”

“Okay. Nevermind.”

And so it goes. Lest you think that my dad and I unfairly give my mom a hard time, tonight both of them pounced on me for not knowing who Falstaff was. “Shakespeare, Henry IV!,” said they, rolling their eyes the way they do when they realize how little I, the daughter of two teachers, really know.

By the way, my mother is right more often than not, though in this case I’ll stand by our assertion that this stew tastes better, and is better for you, when cooked with the short ribs bone-in.

This recipe is adapted from one in a old Sunset Magazine. We used a malty brown ale in place of the beer the original recipe calls for, and added carrots and turnips.

We love turnips in stews, though they have their own unique, somewhat bitter flavor; you can easily leave them out.

Short-Rib Beef Stew with Ale Recipe

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)

Method

1 Cook the bacon: Place bacon strips in a large (5 to 6 quart), 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. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.)

2 Dredge the short ribs: 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 Brown the short ribs in the bacon fat: 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 Cook the onions and garlic: 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.

5 Add ale and tomatoes: 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.

6 Cover and cook in oven: Return the short ribs to the pot, cover, put in the 300°F 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.)

7 Add the root vegetables: Peel potatoes, turnips (optional), 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.

8 Remove bones, excess fat: 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.

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Recipe Summary

  • 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 cups dry red wine
  • 3 cups veal or chicken stock
  • 6 carrots, cut into 1/2-inch dice
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 3 medium parsnips, peeled and cut into 1/2-inch dice
  • 1 large onion, cut into 1-inch dice
  • 1/2 pound cremini mushrooms, quartered
  • 1 tablespoon thyme leaves, chopped
  • 8 sage leaves, coarsely chopped
  • Kosher salt and freshly ground pepper

In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.


  • 3–4 tbsp groundnut or any flavourless oil
  • 2 onions, finely chopped
  • 2 carrots, peeled and thickly sliced
  • 2 celery sticks, trimmed and cut into large pieces
  • 400g tin good-quality plum tomatoes
  • 1 tsp crushed black peppercorns
  • 2 fresh bay leaves
  • 2 sprigs thyme
  • 1 tbsp flour (seasoned with ½ tsp cayenne pepper)
  • 500g/1lb 2oz diced braising steak
  • 500ml/17fl oz paleale
  • salt and freshly ground black pepper

Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned.

Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.

Stir in the seasoned flour and cook for 2–3 minutes.

Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.

Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.


How to thicken beef stew

We want our stew to be thick, hearty and all around yummy. In this recipe, we use cornflour mixed with some water to thicken the stew shortly before serving. You can also use [amazon text=gravy granulates&asin=B0796V6JCM] (these exist in every UK household - super convenient!) or [amazon text=mashed potato flakes&asin=B01MYFQBCW] to achieve the same result. Traditionally, most Britons would use gravy granulates in any beef stew. That's what beef stews often are - beef and some vegetables cooked in brown, thick gravy. However, as gravy granulates are not commonly found elsewhere in the world, we will stick to cornflour for the sake of this recipe. If you are looking for a really authentic beef and ale stew, you will definitely want to look for that gravy.


Recipe Summary

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.


Ingredients

  1. For the short ribs:
    • 1 tablespoon ghee or olive oil
    • 3 pounds boneless short ribs, trimmed
    • 1 tablespoon sea salt
    • 1 onion, peeled and chopped
    • 1 carrot, scrubbed and chopped
    • 1 celery stalk, chopped
    • 1 cup port or red wine
    • 6 sprigs fresh thyme
    • 4 whole garlic cloves
    • 2 cups Beef Bone Broth
    • Chopped fresh flat-leaf parsley, for serving
  2. For the vegetables:
    • 2 potatoes, diced
    • 2 carrots, peeled and diced
    • 8 shiitake mushrooms, stems removed, caps chopped
    • 1 tablesepoon ghee or olive oil
    • 1 teaspoon sea salt

Preheat oven to 180ºC. Slice the mushrooms 1cm thick and cut in half again.

In a heavy-based casserole pot, heat 2 tbsp oil over a low heat. Add the onion, garlic, sage and 1 tsp salt and sauté for 10 minutes until softened. Increase heat, add the mushrooms and sauté until golden. Remove from pot and set aside.

Combine the flour, 1 tsp salt and a grind of black pepper in a bowl. Coat the beef in this a few pieces at a time, making sure all sides are coated and any excess flour is removed.

Heat the remaining oil on high in the casserole pot, add the meat a few pieces at a time, and brown on all sides. Add the carrot, then put the mushroom and onion mixture back into the pot and heat through. Add the ale to deglaze the pot. Add the stock and bring to a boil.

Cover with a lid, transfer to the oven and bake for 1 1/2 hours, until the meat is tender. Serve with crusty bread.


Dark Beer Braised Short Rib Stew with Winter Root Vegetables

With the cooler weather upon us it’s time to start trying out some delicious stew recipes. If you’re thinking of making a lactose free stew for your family, consider this dark beer braised short rib stew with winter root vegetables&mdashit’s absolutely delicious! This recipe makes about four to six servings, and it’s great to serve on a cold fall day. After tasting this dish for yourself, please rate and review it, and also feel free to share your thoughts on social media too. We can’t wait to hear what you have to say about these delicious short ribs!

Beer braised short ribs in a stew don’t require that much effort to prepare. In order to get cooking, you’re going to need the following ingredients: parsley, thyme, rosemary, flour, salt, two pounds of boneless beef short ribs, canola oil, one and a half cups of Yukon Gold potatoes, parsnips, onion, celery, stout beer, beef broth, turnips and molasses. Once you add everything together, it’s going to take up to two hours to cook. But it sure will be delicious once it’s all ready!

Cabot is a cooperative of 800 family farms, and we’ve been producing some the most popular cheeses and assorted dairy products. We understand just how much work goes into making high-quality products, which is why we do our best to only offer the best recipes to our fans. We want to make sure that you enjoyed these beer braised short ribs, so after trying them, please make sure to rate and review this recipe. Furthermore, please do share this recipe with your family and friends on Facebook, Twitter and Pinterest. We can’t wait to hear from you all!

Ingredients

½ bunch fresh parsley stems
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
2 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces
3 tablespoons canola oil
1½ cups (½- to ¾-inch) peeled diced Yukon Gold potatoes (about 1 large)
1 cup (½-inch) peeled diced parsnip (about 1 large)
1 cup (½-inch) peeled diced turnip (about 1 medium)
1 cup (½-inch) diced white onion (about 1 medium-small)
½ cup (½-inch) diced celery (about 2 ribs)
2 large bay leaves
18 ounces dark beer, preferably stout
½ cup molasses
6 cups low-sodium beef broth
Salt and ground black pepper to taste

Directions

TIE parsley stems, thyme and rosemary into bundle with butcher’s twine and set aside.

STIR together flour and salt In large bowl add short ribs and toss to coat.

HEAT oil in large pot over high heat. Add short ribs and cook, turning, until browned, about 5 minutes. Transfer to plate and set aside.

REDUCE heat to medium-high. Add diced potatoes and vegetables, and bay leaves to pot cook, stirring occasionally, until vegetables begin to brown.

ADD beer, stirring to loosen browned bits on bottom of pot. Add molasses bring mixture to simmer and cook until liquid is reduced by half.

ADD beef broth, reserved short ribs and herb bundle and bring to boil. Lower heat to maintain gentle simmer and cook until meat is very tender, 1½ to 2 hours. Remove and discard bay leaves and herb bundle. Add additional salt and pepper if needed.


Recipe Summary

  • ½ cup all-purpose flour for coating
  • 4 pounds beef short ribs
  • 2 tablespoons canola or vegetable oil
  • 1 cup hot water
  • 2 cubes beef bouillon
  • 1 (28 ounce) can diced or stewed tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 medium onions, chopped
  • 6 medium carrots, peeled and sliced
  • 6 medium potatoes, peeled and cubed
  • 3 tablespoons all-purpose flour, dissolved in
  • 1 cup water
  • 1 (15 ounce) can peas, with liquid
  • Salt and pepper to taste

Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.

While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.

After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.

Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.

Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.


Braised Short Rib Beef Stew Recipe

Beef stew is one of those dishes that just begs to be eaten when it’s cold out or when you’re around a campfire. It’s rich, comforting, and filling all at the same time. Most of the time people use pre-cut stew beef to make beef stew, because, well, it’s cheap and it’s called “stew beef” after all. Nonetheless, other cuts of meat can be used that can add great flavor as well as a different flavor profile to an otherwise traditionally familiar dish. The short ribs require a lot of simmering to tenderize them and while that happens the bones add a rich flavor to the stew. This decadent cut of meat turns this classic meal into something a little fancier, but without any more effort than usual.
The best part of this recipe next to the taste is that you can also make it in a slow cooker just by browning the meat and throwing all of the ingredients together into the pot for 6 to 8 hours on low heat. If you’re in a hurry, however, it can also be made on the stove very easily using the following recipe.

Makes 4 servings at roughly 519 calories each

Ingredients

    2 pounds of bone in beef short ribs (

  • 1 large soup pot (not non-stick)
  • Large plate
  • Tongs
  • Soup ladle
  • Wooden spoon
  • Cup, tablespoon, and teaspoon measurements
  1. Slice up the mushrooms if they aren’t pre-sliced. Slice the carrots and celery into similarly sized pieces and set them aside. Then peel and cut the potato into 1/2 inch cubes.
  2. Place a large soup pot on the stove over medium-high heat and add a tablespoon of vegetable oil to it.
  3. Once the vegetable oil is hot, use the tongs to place the short ribs into the pot and brown the ribs on all sides.
  4. You don’t want to cook the ribs, but rather just get some color on them. When they are browned remove them from the pot and place them to the side on a plate.
  5. While the pot is still hot, add the mushrooms and start to cook them down a bit while stirring occasionally. The moisture from the mushrooms should help to de-glaze the pot, so don’t worry if you have some burned bits left over from the short ribs.
  6. When the mushrooms are softened, add the carrots and celery to the pot. Stir them into the mushrooms and cook them for a couple of minutes.
  7. Place the short ribs into the pot over the vegetables and add in the 1/2 cup of red wine. Simmer the wine for about 5 minutes to reduce and boil off some of the alcohol.
  8. Next, add enough beef broth to cover the contents by an inch of liquid or so. Bring the broth up to a strong simmer.
  9. Add the cubed potatoes to the stew along with half of a whole, peeled, onion and bring it back to a strong simmer. Once it’s simmering set the heat to low. If you need to add a little more broth to keep everything covered, then do that.
  10. Add the 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, the 1/8 teaspoon of black pepper, the bay leaf, and the tablespoon of Worcestershire sauce.
  11. Simmer the stew for 2 or 2.5 hours on low uncovered to allow the stew to reduce and thicken a bit. Make sure to lightly skim any grease, froth, or impurities floating on top of the stew every 30 minutes or so. This helps to make the stew a nice uniform color and improves the flavor a bit.
  12. After simmering, turn off the heat before removing the bay leaf and half onion to discard. You might be wondering why I didn’t chop up the onion into small pieces and saute it with the rest of the vegetables. The reason is that if you do that and simmer the chopped onion, you’ll end up with a broth that tastes more like French Onion soup than a traditional beef stew.
  13. The stew is ready to serve at this point, so you can either take out a short rib and ladle stew over it in a large bowl or you can pre-shred the beef and add it back to the stew.
  14. It is definitely more impressive to display the stew with the bone in short rib, but it is much easier to eat when the short ribs are pre-shredded and added back to the pot.
  15. Get some crusty bread and enjoy this rich stew or just eat it as is on a cold evening.

How to Make Beef And Ale Stew In The Slow Cooker?

Shopping List

  • 750 g of diced brisket beef
  • 3 sticks of celery
  • 4 carrots
  • 10 mushrooms
  • 2 onions
  • 3 Cloves of garlic
  • 2 twigs of fresh rosemary ( Are they called twigs or sprigs?)
  • 1 500ml bottle of ale
  • 3 tablespoon’s plain flour
  • 1 x 400 g tin of chopped plum tomatoes
  • 100 ml beef stock
  • 1 cup of frozen peas
  • Salt and pepper to season
  • 2 tbsp extra virgin olive oil.

How To Cook

Chop the onions, mushrooms, garlic, carrots and celery and use the onion to line the slow cooker.

Now put the flour in a bowl, season with salt and pepper, add the garlic and then mix in the beef to coat it well.

Heat the oil in a frying pan and transfer the coated beef in batches, and fry to brown it off before laying on top on the onions in the slow cooker.

Now add the tinned tomatoes and stock before giving the mixture a good mix.

Add the celery, carrots and mushroom and stir in before pouring in the bottle of ale and stripping the rosemary and adding to the pot.

Place the slow cooker lid and leave on high for 6 and a half hours, then add the peas. Also if you would like to add dumplings add them now using cooking tongs. Check out my easy dumpling recipe.

Leave for another 30 minutes before serving and enjoy.


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