Good Eats Beef Stew

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Prepared the meat the day before, then it took only about an hour to prepare the next day. Excellent!!!! Whole Foods can do the English-cut short ribs.

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While not quite like Grandma's recipe for Hungarian Goulash, this is a delightful riff on the classic. For those who do not wish to take the extra time to do the extra work, well don't, cook it up with the onions and don't bother to refrigerate. It will taste great just not as good. Elton, you do a great show and I love watching it.

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The flavors Alton delivers with this dish are incredible! I've never tasted beef stew with such a depth of flavor before and will certainly make this again. That being said, I will admit to making a few minor adjustments. Firstly, I used stew meat (which is what I had on hand and followed the cooking directions EXCEPT that I only had it in the oven for 1 1/2 hours since I'd cut the meat into bite-size morsels, then bumped the temp up to 300 for 1/2 hour. Tender and tasty! I also used butter/olive oil to cook the onions, not having the time to freeze the drippings for fat. I added carrots in with the potatoes and frozen peas after cooking the meat with the veggies. Then, desiring a thicker sauce, I added a touch of cornstarch. It was a hit! It does take some time (though not as much as the original, but it is well worth the effort. A sure crowd-pleaser!

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I'm not sure this is really a stew but I guess Alton Brown would know. Regardless, this dish is good enough to serve at a dinner party. The meat was exceptionally tender and the flavors were distinct unlike with a traditional stew in which the whole batch has a homogenous flavor. Some suggestions though: 1 It would be easier to just throw the short ribs in a slow cooker before going to work rather than using the oven. 2 I had to add some when cooking the potatos. 3Rather than waiting to remove the bones and connective tissue, I did so while the meat was still warm. This makes it much easier especially if you wind up refrigerating the meat halfway through the recipe.

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This is really good and easy. I used a baking bag instead of foil to hold the meat - a lot less messy, easier to handle and you won't lose any of the juices. Will make over and over again

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A spin on stew I had never thought of before. The meat tastes way better this way and the texture difference is noticeable compared to traditional stews. A little long if your looking for a quick meal but when has stew ever been quick.

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My husband did the cooking and when he presented it to me and our two picky teen boys, it was an instant success. The boys were fighting over who got the last morsel. Next time, we will double the recipe and try the more traditional version we read about in a review. Must have gotten those tips while watching the show.

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Overall it came out well -- with a few subs. I used a different cut (much leaner resulting in less fat for the 'sauce', diced tomatoes instead of paste, short on paprika though used more of the other spices, and added a few cloves of garlic and some mini carrots (because I had some. I personally had never chilled the juices to separate the fat so that was new to me.

I would do this again sometime.

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Family loved it

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This was hands-down the best beef stew I have ever made. It does take a long time to make, but it's not difficult. My only complaint was that the short ribs I bought were not the highest quality, and after cooking 4.5 lbs. of them I ended up with only 14 oz. of meat. I will definitely make this again, but will buy better ribs.