Good Eats Beef Stew

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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.

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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.

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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.

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Yuck! I hated the apple cider vinegar. Otherwise it was OK. I made it in the crock pot also. Wish the sauce tasted better!

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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.

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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.

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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.

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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!

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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.

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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.