Recipe courtesy of Glenn Uyeda

The Alley Beef Stew

  • Level: Easy
  • Total: 2 hr 15 min
  • Active: 45 min
  • Yield: Eight 12-ounce portions
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
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