Good Eats Beef Stew

Total Time:
6 hr 35 min
Prep:
35 min
Inactive:
1 hr 30 min
Cook:
4 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.

Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.

Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.

Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.

Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.


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4.5 74
Excellent base recipe! As I do with most recipes, I tweaked to my tastes, and it was absolutely the BEST stew I've had! I don't know what English-cut short ribs are, but I bought about 3.25 pounds of prime boneless short ribs from Costco, which although pricey ($30), I would NOT go with a cheaper grade of meat after tasting the final product. Make this on a day you have off and start early. This recipe takes time, and I would not advise skipping steps or fast-forwarding. I added 3 cloves of crushed fresh garlic in with the onion. Along with the potatoes and the broth, I added 2 stalks of sliced celery and 2 sliced carrots, as well as a cup of beef broth, a cup of nice Tempranillo (red wine), about a cup of water, and 2 bay leaves. I shredded the meat, which was fork tender, and when it came time to stir it in, I added a cup of frozen peas. I served topped with a little fresh graded parmesan and the parsley along with homemade cornbread. I'm already excited for leftovers tonight! item not reviewed by moderator and published
I love Alton's recipes. And I tried to follow this one to a T but had three problems. One is that "the butcher" at my fancy market said he'd never heard of English cut short ribs. So I bought what he had off the bone. (Undoubtedly a huge mistake). The second arose when the meat was cooked and the fat was separated. My short ribs were three HUGE blocks of meat. Because four of us were eating this dish, I cubed them. When I did I found major chunks of fat inside. The third problem -- one born out of sheer carelessness -- is that I added the meat cubes right after the potatoes. I didn't realize this mistake until ten minutes into cooking so I let it go. The end result was an ugly "stew," that looked like Alton's in that there were no colorful carrots and peas as traditional stews often do. There was also very little liquid, even though I faithfully covered the pan. Another commenter called this a hash and I agree. The overall flavor was not amped up enough for my tastes. item not reviewed by moderator and published
This was the first thing I ever cooked for a new girlfriend. She loved it! Fast forward a few years later and now she is my wife. So I guess you could say it worked out :) item not reviewed by moderator and published
Excellent recipe. The key is to take your time and do every step properly. Dry the beef well so it browns to a nice crust. Clean the pan between batches. I used fresh chopped thyme and rosemary, and dried oregano about 2 teaspoons EACH. I think the recipe goes too light on these seasonings for my taste. I also increased the tomato paste a bit, but I also had to make it fresh from Pomi chopped tomatoes. The only corner I cut was putting the sauce straight into the freezer to collect fat for the vegetables. Within 30 min I had a tablespoon or so. It didn't seem like enough for all the veggies I had, so I added a tablespoon of butter too. The taste was very satisfying but without much zing. It went well with some grated gruyere cheese on top! item not reviewed by moderator and published
best. stew. ever. Instead of just onions, I used carrots, celery, and onion and substituted sweet potatoes for the potatoes. I also added some criminis to the mix and oh.em.jee. Words cannot do this dish justice. item not reviewed by moderator and published
Easy, plan ahead for down time in the fridge and such, but soooo soooo good. item not reviewed by moderator and published
Awesomeness is pale to this recipe! My Go To For Stew! item not reviewed by moderator and published
This is by far The Best Stew I ever had. I substituted organic, grass-fed bison meat for beef as it seems healthier to my fiance and I cooked it in slow cooker. I have made it 3 times before and this time I doubled the meat to freeze half for next time. I serve it with salad and some rye bread. item not reviewed by moderator and published
Great dish! I've made this several times, and every time i've rushed it, it wasn't nearly as good. Patience is definitely the key to this one. item not reviewed by moderator and published
Well worth whatever time this recipe may take, if you want delicious results! Not all food has to be "zip...bang...done...eat", Sometimes, the best food is something that takes your flavor memories to places it hasn't been in a long, I mean "l..o..n..g" time. Like your Mom's kitchen! item not reviewed by moderator and published
This recipe blew me away. It delivered on all the promises of tender, succulent beef and flavorful vegetables (I added carrots as well. I was skeptical at first of doing the meat and vegetables separately, but by cooking the vegetables in the beef fat and then adding in the braising liquid, it all comes together perfectly in the end. Seriously, Alton, this one is outstanding. item not reviewed by moderator and published
Excellent! I have made this several times and we really like it. Like others, I add some other veggies, like carrots and celery. I think it would be great with a boston butt. I might try smoking the boston butt for an hour then finish it in the oven for a few hours. item not reviewed by moderator and published
This recipe was tasty, but didn't turn out the way I thought it would. I expected it to turn out like stew, which in my mind is chunky, thick soup, but it was more like a moist hash. I will make this again, but will add some beef broth or beer or wine to make more like a stew. I would also suggest adding celery and carrots to this, but I'm a traditionalist. The best part about this recipe is that the long cooking time at the low heat of 250 degrees tenderizes the meat. The vinegar helps too! This technique will be really useful to me in future cooking. item not reviewed by moderator and published
I made this recipe as is except for the apple cider vinegar which I did not have on hand. (I always try to do that the first time. I can tweak it next time to my taste. I used balsalmic vinegar instead. This made an amazing beef stew. The flavors worked very well. And yes, leftovers were even better the next day. item not reviewed by moderator and published
Yuck! I hated the apple cider vinegar. Otherwise it was OK. I made it in the crock pot also. Wish the sauce tasted better! item not reviewed by moderator and published
This was the best beef stew I've ever made. I didn't want to heat up the oven, so I wrapped in foil and used my crock pot on low setting. I let cooked meat sit in fridge for 2 days before I got around to finishing and serving for a meal. I plan to make this again and package meat into portions for 2 and freeze to use as a base for all kinds of dishes that normally have long cooking times. I love this cooking method, I don't think it matter whether you use tough cuts of beef, pork or lamb. item not reviewed by moderator and published
This is a great recipe. The principles AB teaches in this particular recipe can be parlayed into a variety of stew-like dishes. I use a similar cooking time with a beef base, sherry and shallots to create a phenomenal beef stroganoff. I will say this, however: I don't use beef ribs--they're too fiddly and expensive in my area. Instead I use a chuck roast which I butcher into large cubes before searing. This not only cuts down on the cooking time, but it also has a similar fat content to that of the beef short ribs. The chuck roast is relatively inexpensive--anywhere to 2.50 to 3.50 a pound and make a delicious finished product with less waste and more meat. Also--as my husband is a carboholic I serve as is--he won't eat cooked carrots or peas, but serve over egg noodles for the ultimate comforting dinner. item not reviewed by moderator and published
I thought these had a wonderful flavor, but agree with smelatchu and did not care for the fattiness of the short ribs, their texture, or the waste. I thought the paste made the meat very flavorful and although it was a lengthy process, the flavor was worth it. Next time, I'll use a different cut of meat. item not reviewed by moderator and published
A-Mazing. I made this dish and the 4h 30m cooking time it says in the recipe is misleading. It takes 4 hours just to cook the meat then you have 2 hours to kill while the fat separates out. I ended up cooking the meat one night and finishing the stew the next night. My husband raved saying it was the best stew he had ever had. Well worth waiting the extra day for it! item not reviewed by moderator and published
Outstanding! I followed the recipe exactly the first time. Short ribs are very expensive in my area, so the 2nd time I used a 7 bone roast. I roasted seasoned potatoes, onion, carrots and celery separately and then combined them with the meat. I have made it 5 times and it has been excellent every time. The leftovers are still very good the next day. item not reviewed by moderator and published
This is the BEST beef stew that I have tasted in my half century on this planet. It is not difficult to make, just time consuming. The meat is fall off the bone tender and the taste is outrageous. You can serve this, with a crusty bread to guests. item not reviewed by moderator and published
the taste of the juice was just amazing, the meat just melted in your mouth, personally, I cannot eat stew with just meat and potato, so I added 1 carrot chopped and cooked it with the potato, and then stired in 3/4 cup of frozen peas at the end to have more veggies, then there wasnt enough juice, so next time I will cook the carrot and peas separatly then add at the end, and maybe dilute with some beef stock to have more juice item not reviewed by moderator and published
I made this and it was absolutely perfect. Sorry Alton, but I braised with mirapoix and whole garlic cloves - and it was radical. =) Previous comment: I bet you your 1lb of finished meat was dry too, right? If so, you must have had a bad seal on your braise packet. A thought. item not reviewed by moderator and published
I really loved the recipe, but I didn't enjoy the short ribs. Perhaps it was just the quality of the ribs I bought, but they were very fatty, and while that is good for flavor, I didn't care for the texture or the fact that from 4.5 pounds of short ribs I got less than 1 pound of meat. BUT, everything else about this recipe was to die for! The roasting "paste" was excellent and everyone loved the stew. I also added some beef stock (because there wasn't enough liquid), carrots, and peas. I will DEFINITELY make this again, just with a different cut of meat. Thanks AB! item not reviewed by moderator and published
Wonderful! Have been using this ever since it was first on. I do my searing outside with a castiron skillet on the propane burner for the turkey frier - keeps the smoke out of the house. item not reviewed by moderator and published
Alton Brown if your reading this.. u own! im a fan and im 12 and hope to be a chef. i just got an inventation to cook at a mexican resturaunt in IL with a chef. i hope to be like u cause u rock! I also have like 45 episodes of good eats on my tv. keep being awesome! item not reviewed by moderator and published
I admit I had to change the recipe a little because I am alergic to apples. So instead of using apple cider vinegar I used red wine vinegar. I have made this dish over and over again. Everyone in my family loves it. item not reviewed by moderator and published
slow cooking meat in the oven is out standing. I won't ever make a stew, roast, short ribs any other way. Right on Alton. Watch you everyday. Keep up the good work. Pat, Auberry, Calif. item not reviewed by moderator and published
All I have to say is try it. item not reviewed by moderator and published
This is one of my favorites from my favorite Foot Network chef! Try it! I've tried this multiple times with multiple visitors and every single one of them LOVE it, too! item not reviewed by moderator and published
Try Sofrito , not Soffritto, which is spanish, while Sofrito is Spanish,, hope that helps. item not reviewed by moderator and published
Love AB for his info, but did he get his culinary terminology wrong? While cooking the stew, he stops to talk about a Mirepoix which is french for onions, carrots and celery. But then he says the italian version is called a bottoto similar to a spanish soffritto. I have looked and looked for more informaton on a "bottoto" and nothing comes up in italian. Instead the word soffritto comes up as italian and not spanish like AB pointed. Not nit picking but if he had actors dressed up as three different culturs, someone took the time to do some research. Can someone fill the rest of us in on what the Italian version of a mirepoix is really called? item not reviewed by moderator and published
I am making it for the second time right now. The flavor of that meat is to die for. I,too added carrots & small onions to the potatoes, just becuase my family expects it. I also found using store-bought stew meat in no way is cheating. He is right about the flavors being best if kept separate. Actuall,he is right about everything. item not reviewed by moderator and published
I made this last weekend, following the recipe almost exactly. The meat was tender without being mushy, and full of flavor. Everybody loved it. I used a blend of sweet and hot smoked paprika, and the flavors were fantastic. I also added carrots with the potatoes. Although it takes a long time to cook, it doesn't require any work while it's braising, so the preparation time is a little misleading, because it's much easier than you would think. I will make this many times, and experiment with different flavoring combinations (next time I'm going to add a chopped habanero to the braising mixture). Thanks Alton for another fantastic recipe. item not reviewed by moderator and published
I can't get over how good that was. I followed the recipe exactly, except for adding a bit of rosemary to the potatoes since I had it on hand. Couldn't have asked for a better meal. The paprika I used was smoked and I think that added a lot to the flavor. To me the amount of tomato paste and vinegar was perfect, not overwhelming. item not reviewed by moderator and published
I LOVE short Ribs, but have always been concerned with the amount of fat/gristle in the final dish. leave it to Alton to find a "Blinding Flash" of the obvious, as a solution. I used my normal SR recipe, but used his braising technique... Result: PERFECTION!!!! THANKS ALTON!!! item not reviewed by moderator and published
It's so cool to have a recipe for stew where the meat doesn't double as dental floss. item not reviewed by moderator and published
The meat was super-tender and delicious. I made the meat the day before. I loved the tomato flavor and did not find it overpowering. I did, however, think the teaspoon of salt added to the onions at the end was too much. It was very salty. I would maybe do a 1/2 tsp or so and then add to taste later. Also, I added a about 3/4 cup beef broth to the potatoes because there was not enough liquid and they took forever to get done. Overall I think it was average, but I gave four stars because the meat was simply amazing. I'll make this again for sure. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. 3)Rather 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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Family loved it item not reviewed by moderator and published
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. item not reviewed by moderator and published
I was a bit leary of making this stew instead of my old family favorite BUT the technique you created for the meat seemed like it would fix a chronic problem with my stew: the meat falls apart and the potatoes disentegrate if cooked long enough to get a great stew flavor. I modified this recipe by only coating half the meat with the paste mix, (I don't like a tomato taste in stew), par-roasting the potatoes for a bit, adding carrots & celery along with my own seasonings. So, thank you for the technique that saved the stew! item not reviewed by moderator and published
This is very good recipie. item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
I doubled the amount of meat and doubled the amount of tomato/spice mixture. I also added carrots, 2 cans of double strength beef broth and about 1/4 to 1/2 cup of Merlot red wine. It really turned out delicious. My only complaint is that it took me 30 min. or more to get the fat cleaned off the meat. Next time I'll use a good cut of roast instead. It was exactly what a great stew should taste like. I will definitely make it again. item not reviewed by moderator and published
extraordinary item not reviewed by moderator and published
Let me say Alton is my favorite and I loved making this dish. I liked spending all day and the hybrid cooking methods. However, the end product was very laking in flavor. Some people here have suggested adding carrots, celery, or swapping potatoes for egg noodles. Maybe that would help. I think for now I'll stick to my grandpa's beef stew. item not reviewed by moderator and published
OUTSTANDING... Alton, I have tried many of you dishes and this was one of the best. I love your show and the way you explain things so clearly. My wife and kids did not like you at first but your dishes I have done have made them true fans. item not reviewed by moderator and published
I loved taking the time to make this recipe, and I tried to follow the recipe to the T. The only thing I liked about this meal, was the meat was very tasty inside and tender, I just couldn't get past the overwhelming tomato paste flavor. The herbs also need to be cut down to maybe 1/2 teaspoon. Perhaps more worcestershire and vinegar too.Overall, it was fun to make, probably wouldn't make it again though. item not reviewed by moderator and published
We ate it all! I didn't mind the time it took to make this. The aroma filled my house all day, and this was well worth the effort, which was minimal. My wife, the picky eater that she is, said this was delicious. Thanks for another keeper, AB! item not reviewed by moderator and published
I added carrots to it with the potatos. For the length of time it took to cook it, it was flavorful. I still prefer the texture of stew meat in my stew. Would I make it again---no. item not reviewed by moderator and published
This takes a bit of time, but it's easy and VERY worth the effort. Has a rich, deep flavor that would never come from "tossing it all together and cooking it" as the earlier reviewer suggested (without trying it). I took Alton's suggestion to turn it into a more "traditional" stew. I added a couple carrots and a couple stalks of celery after the onions. After adding the beef juices, I tossed in a little flour to thicken, and then just enough beef broth to not-quite-cover the vegetables. At the very end, I added some fresh rosemary along with the meat. (I highly recommend that move.) At first bite, I thought it was pretty ordinary, but then the depth of flavor kicked in. Loved it! item not reviewed by moderator and published
WONDERFUL, authenic tasting goulash ! Next time I'll omit the potatoes and add more onion. Served over homemade egg noodles, yum, I know, I know, stews are meant to be eaten with a hearty chunk of bread slathered with butter, but all I'm doinf is just trading one carb for another. Alton, I always enjoy the 'why' and the 'how' of it all.... item not reviewed by moderator and published
My entire family loved this recipe. It really wasn't that much work and what you get out of it, rich, wonderful, lip-smacking flavor, is worth every bit you put into it. I added hearty steak-cut mushrooms and carrots in with the diced potatoes for extra flavor. I'll make this again omitting the potatoes from the stew itself, but will serve it over Altons garlic-mashed potatos! item not reviewed by moderator and published
My husband loves stew, so I gave this a try. It was excellent! It was very much worth the effort and the meat was wonderful! So, to the poster that said it would take way too long and gave it one star without even trying it, perhaps you should stick with Rachel Ray's "30 Minute Meals". item not reviewed by moderator and published
It really wasn't that much work. The final product was excellent. I'll definately make it again. item not reviewed by moderator and published
Are you kidding? Who wants to spend 2 days messing with short ribs just to make beef stew? Brown the meat, add the other ingredients and cook it. item not reviewed by moderator and published
You... completely ignored the recipe, it turned out terrible, and you blamed the recipe? item not reviewed by moderator and published
The Italian version of a mirepoix is called "sofritto" comes from the Italian verb soffriggere, which means to brown or fry slightly; to sauté. My Nonna, mamma, and zias (aunts) also referred to it as the "holy trinity". There are also variations to the holy trinity and it depends on the dish being prepared. item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide