Good Eats Beef Stew

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All I have to say is try it.

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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!

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Try Sofrito , not Soffritto, which is spanish, while Sofrito is Spanish,, hope that helps.

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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?

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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.

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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.

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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.

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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!!!

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It's so cool to have a recipe for stew where the meat doesn't double as dental floss.

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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.