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

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Winter Entertaining Guide