Good Eats Beef Stew

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm kind of a new cook and meats like English short-cut ribs are the kind of cut of meat I would normally find too intimidating to buy. Bony, gristly-looking things--no thanks! After seeing this episode though I noticed my local shop had them, so I gave it a try because it looked like fun. As a hockey fan I couldn't resist the temptation to make a hockey puck out of fat. Cool!

I halved the recipe since the meat I bought was 1.5 lbs, so less waste if the experiment was a failure. Meat (which at $3.99/lb is no bargain cooked okay, bones/gristle removed easily enough, hockey puck was cute 1/2 size. Liquid wasn't very much--even Alton's looked quite dry--so dry I don't know how there was enough moisture to cook the potatoes. Steamed I guess. I added beef broth so the potatoes would cook. Also added carrots, celery, peas, rosemary, as it looked pretty bare. Difference between goulash and beef stew I guess.

Used russet potatoes because that's what I had. They kept together just fine.

Tried the result next day--very good! Learned a lot, this is Alton's gift, and will try it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

There is no reason for you to say: It's a shame idiots don't get it. Comments are opinions and everyone should be entitled to an opinion. My opinion of you is that you are crude and rude and have been hit in the head by too many bulls down in Texas. By the way Austin is a beautiful city and would be better off without you. Reviews are useful. Yours was not.

Scooping out drippings while cooking beef, chicken, etc. and placing the liquid in the freezer allows you to scoop off the fat that rises to the top. If you find you need more liquid in the pan, add more water (except in a glass pan. Healthier that way. Luv AB

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor was very good in this recipe. The meat was exteremely tender, and the potatoes soaked up the juice from the meat to have a delicious flavor. Unfortunately, as a result, it was a little dry.

In addition, I don't know why there's apple cider vinegar in the recipe. I thought I could still taste it in the final product. Can something else be added instead, such as, apple juice or water?

I was surprised at how expensive beef short ribs are - $3.99/lb! Stews are supposed to be inexpensive dishes, and I estimate mine cost $13.00 in raw materials alone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe worked very well and I'm very happy with how it tasted. For those concerned about the time it takes, Alton gives a time, temperature, and method that doesn't require special cookware and will be safe from overcooking when doing the braising. But if you have a dutch oven, you can use that to sear the meat and then that can be your vessel for the braise. The mass will help moderate any serious temperature fluctuations with a finicky oven so you can cook this at 350 degrees for 2 hours. The dutch oven then served as my pot to cook the final result later in the day. I'm definitely planning to cook this again in the future.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Although I am fond of tomatoes and all derivatives thereof, the sauce was just too heavy. It overpowered the flavor of the meat, the principal ingredient. Also, four and a half hours cooking is too much; there are excellent beef stew/pot roast recipes available that aren't so time consuming. I also noticed Alton in his TV presentation made a big deal of cooking the meat in foil so the heat could reach all side of the meat, and putting a pan under it in the oven to catch any leaks, drips. His on line recipe instructs us to just place the foil package into a metal pan.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A very very good recipe, but plan on starting 6 hours ahead of dinner time!
You'd probably be better off cooking the meat the night before. My variations: I added cut carrots that were about the size of the taters, I I'd recommend adding mushrooms too in the last 10-15 minutes of cooking. You could also cut back the fat by substituting 1 lb of cubed stew beef for 1 lb of ribs. It would save you some time too. Some people complained it was too watery, so I decided to hit the stew w/my stick blender in a few places before adding the meat. Also, do have a box of your favorite beef stock handy. I didn't have anywhere near enough broth. I doubled the recipie and served it w/homeade crust italian bread, salad & finished w/apple pie
Got rave reviews for our comfort food themed dinner..
The ribs cost about $5/lb and all in dinner for 6 adults (the stew, pie, 4 loaves of bread + 2lbs of baked mac & cheese for the 5 kids was about $70. Not too expensive, but a little pricier than one would think for such a humble meal I'll definitely make this again using the reserved fat and some already cubed stew meat.
Good luck.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the tastiest recipes I've ever made from AB. I'm gonna do it this saturday/sunday again with some added goodness. Those of you rating 1 or 2 stars, maybe you should give up cooking. I'm gonna do a double batch with carrots, peas and a little stock this time. I KNOW it will be fantastic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe looks time-consuming, but it is incredibly easy. I put the meat in the oven and did other things around the house for the 4 hours. I would have forgotten it was even cooking if not for the amazing aroma filling the house. Whomever things that letting meat braise itself in the oven for 4 hours is too much work should definitely just stick to their Dinty Moore and Campbell's Chunky.

I couldn't get the shortribs at my local grocer, so I just followed the prescribed methods with about 2 lbs of stew meat. The braising removed all the typical toughness/chewiness. I also simmered carrots and celery (personal preference before adding the onions.

This was a huge hit at my house, and it will definitely become a regular in our fall/winter rotation.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it...loved it. The flavor was so rich. I decided to try it with buffalo eye roast. Super!!!! No fat!!! Just add a little olive oil & beef stock since the bison doesnt create as much juice or fat. Ive tried it with many cuts of meat, all of them get rave reviews!.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an involved recipe, but it is not difficult at all. Took about 20 minutes in the morning, had it cooking in the oven all day (which made the house smell wonderful, then took it out to cool mid-afternoon. Finally, right at the time we normally would start cooking dinner, finished it up with a half-hour's worth of effort.

The meat tastes perfect. It is better with smoked paprika than sweet in my opinion (have yet to make it with hot. Brown is my favorite FN chef; his recipes never disappoint.

We generally make this by doing a little (1/4 cup each carrot and celery saute for 3-4 minutes before adding the onion. The aromatics might not be needed, but we like them. Everything else per the recipe exactly.