The Alley Beef Stew

Total Time:
2 hr 30 min
45 min
1 hr 45 min

Eight 12-ounce portions

  • 1/4 cup garlic oil
  • 4 pounds boneless short ribs, cut into 1-inch cubes
  • 10 cloves garlic, chopped
  • 1 cup 1/4-inch diced bacon
  • 2 cups red wine, such as cabernet
  • 6 cups chicken stock
  • 6 cups diced tomatoes
  • 1/4 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons beef bouillon
  • 3 bay leaves
  • One 8-ounce can tomato paste
  • 12 red potatoes, quartered
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 3 onions, chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon cooking sherry
  • Salt and freshly ground black pepper
  • Preheat the oven to 350 degrees F.

  • Heat the oil in a large pot over medium heat. Brown the beef in batches. Add the garlic and bacon, and saute until brown. Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste. Bring to a simmer, then carefully transfer the stew to the oven. Braise the beef for 1 hour.

  • Add the potatoes, carrots, celery, onions, sugar and sherry and return the pot to the oven. Cook until the vegetables are cooked through, 30 minutes. Add salt and pepper to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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