Slow-braised beef short ribs, smoky bacon, rich brown ale, and tender root veggies come together in this Beef & Ale Short Rib Stew—a cozy classic that warms you right through.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time—I didn’t set out to make a Beef & Ale Short Rib Stew the first time this beauty happened. It was one of those dreary Sundays, the kind where the rain feels like it’s tapping out a Morse code that says “stay inside.” You know those days? The kind where your couch, your blanket, and something slow-cooking are all you really need.
I remember rummaging through the fridge and finding short ribs I’d bought “for later,” plus half a pack of bacon and a lone bottle of Newcastle Brown Ale that my husband had “saved” for game night (oops). I figured, why not? A few hours later, the house smelled so incredible that even my teenage son—who’s usually glued to his headphones—wandered into the kitchen asking, “What’s that smell?” That’s when I knew I’d nailed it.
There’s something almost old-fashioned about this stew, like something your grandma might’ve made on a wood stove, but with a splash of ale to make it just a little mischievous. It’s the kind of meal that makes you feel grounded—like no matter how wild the week’s been, everything slows down the minute you take that first bite.
Why You’ll Love This Beef & Ale Short Rib Stew Recipe?
I mean, first off—it’s stew. But not just any stew. This Beef & Ale Short Rib Stew has that deep, slow-cooked richness that makes you want to curl up and eat straight from the pot (don’t worry, I’ve done it).
The bacon gives it this smoky depth, the short ribs fall apart like butter, and the ale? Oh, that ale adds this malty sweetness that ties everything together. It’s rustic, it’s hearty, and it makes your house smell like comfort—if comfort had a smell, this would be it.
It’s not fussy, either. No hard-to-find ingredients, no fancy kitchen tools. Just a Dutch oven, some time, and a little patience. And maybe a glass of ale for the cook—because we’re civilized, right?
Ingredient Notes:
So before you start cooking, let’s appreciate the ingredients that make this Beef & Ale Short Rib Stew downright magical. Each one’s got its job, and together… they’re unstoppable.
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Beef Short Ribs: Go for bone-in if you can. The bones make the broth richer and add that silky mouthfeel that’s just… wow. Boneless is fine too, but trust me, the bones are worth it.
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Bacon: Not negotiable. That smoky base flavor makes everything else sing.
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Brown Ale: I used Newcastle because it’s smooth and malty, not bitter. If you’re more of a Guinness person, go for it—but avoid hoppy IPAs unless you like your stew with an attitude.
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Paprika (Hot + Smoked): A little fire, a little smoke—this combo makes the whole dish pop.
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Root Veggies: Potatoes, carrots, turnips (if you’re feeling fancy). They soak up the sauce like they were born for it.
Pro Tip: Make it a day ahead if you can. Like most slow-cooked meals, this Beef & Ale Short Rib Stew somehow gets even better after a night in the fridge. It’s like all the flavors throw a little party while you sleep.
How To Make Beef & Ale Short Rib Stew?
You ready? Grab your biggest pot and let’s do this.
Step 1: Bacon Time.
Cook your bacon in a Dutch oven until it’s crisp and smells amazing. (That smell? That’s the smell of happiness.) Set the bacon aside, but leave the fat in the pot—it’s liquid gold.
Step 2: The Beef Glow-Up.
Mix flour, paprika, salt, and pepper. Dredge your short ribs so they’re nicely coated. Then brown them in that bacon fat until each side has that golden crust. Don’t rush this part—it’s where flavor is born.
Step 3: The Onion-Garlic Stage.
Once your beef’s done, toss in chopped onions and a little salt. Cook until they soften, then add garlic for that irresistible aroma. This is the part where you start thinking, yeah, this is gonna be good.
Step 4: Ale Therapy.
Pour in your brown ale and scrape the bottom of the pot with a wooden spoon. Every brown bit stuck there? Flavor gold. Then toss in your chopped tomatoes, bacon, and browned ribs. Bring to a simmer and pop the lid on.
Step 5: Slow and Low.
Slide the pot into the oven (300°F) and let it go for about 2 hours. That’s your cue to pour another drink, scroll your phone guilt-free, or just breathe.
Step 6: Veggie Finale.
Add your potatoes, carrots, and turnips. Back in the oven for another 45 minutes, until everything’s tender and the meat’s ready to fall off the bone like it’s had a long day.
Step 7: Final Touch.
Spoon off any excess fat, season to taste, and serve. Crusty bread is a must. Or mashed potatoes. Or both. Who’s judging?
Want To Save This Recipe?
Storage Options:
Honestly, this Beef & Ale Short Rib Stew gets better the next day. It’s like the flavors need time to get to know each other. Store it in the fridge up to 4 days, or freeze it for a cozy dinner down the line (future you will thank you).
And reheating? Gentle is key. Low heat on the stove, a splash of water or broth, and it’ll taste just like day one—maybe better.
Variations and Substitutions:
One of the best things about stew is how forgiving it is. Want to swap something? Go for it.
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No ale? Use beef broth and a splash of red wine.
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Don’t like turnips? Try parsnips or sweet potatoes.
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Want more heat? A pinch of chili flakes does the trick.
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Out of short ribs? Beef chuck works great too.
Cooking should be flexible, not stressful. Think of it like jazz—you can improvise as long as you keep the rhythm.
What to Serve with Beef & Ale Short Rib Stew?
You could serve this Beef & Ale Short Rib Stew with anything, but here’s what I love:
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Crusty Bread: For dunking. Essential.
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Mashed Potatoes: If you want to go full cozy mode.
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A Green Salad: For balance (or the illusion of it).
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Another Ale or Red Wine: Because why not match your meal with your mood?
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely. Brown your beef first, then toss everything in the slow cooker. Low for 8 hours, high for 4–5. Your house will smell incredible all day.
What ale should I use?
A smooth, malty ale like Newcastle or any English brown ale. Avoid super hoppy beers—they’ll throw off the flavor.
Can I make it ahead?
Yes, and you should! This stew tastes even better the next day. It’s like the leftovers are showing off.
This Beef & Ale Short Rib Stew is more than a recipe—it’s an experience. The kind that turns an ordinary Sunday into something special. It’s cozy, nostalgic, a little messy, and absolutely worth the wait.
Next time it’s raining, or you just need a meal that feels like a hug, give this one a shot. And hey—if your kitchen smells so good your neighbors “just happen” to stop by… don’t say I didn’t warn you.
What about you? Have you ever made a stew that became your comfort dish? I’d love to hear your story.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef & Ale Short Rib Stew
Ingredients
- 4 slices thick-cut bacon
- 4 lbs bone-in beef short ribs trimmed of excess fat
- ½ c all-purpose flour
- 2 tbs hot paprika
- 2 tsp smoked paprika
- 1½ tsp kosher salt divided
- 1 tsp freshly ground black pepper
- 1 medium onion finely chopped (about 1½ c)
- 4 cloves garlic finely chopped
- 1 12 oz bottle malty brown ale (such as Newcastle Brown Ale)
- 1 14.5 oz can whole peeled tomatoes chopped with juices reserved
- 2 lbs Yukon Gold or russet potatoes peeled and cut into 1-inch cubes
- 2 large carrots peeled and sliced into 1-inch rounds
- 1 lb turnips peeled and cubed (optional)
Instructions
Preheat the oven.
- Set the oven to 300°F (150°C). Prepare a large, heavy-bottomed Dutch oven (5–6 quarts) for cooking.
Cook the bacon.
- Place the bacon in the Dutch oven over medium heat. Cook until the fat is rendered and the bacon is crisp. Remove the bacon with tongs and transfer it to a paper towel–lined plate. Reserve approximately 1 tablespoon of the bacon fat in the pot, discarding the excess.
Prepare and season the beef.
- In a large bowl, combine the flour, hot paprika, smoked paprika, 1 teaspoon of salt, and the black pepper. Dredge the beef short ribs in the flour mixture, ensuring they are evenly coated on all sides.
Brown the short ribs.
- Working in batches to avoid overcrowding, brown the short ribs in the reserved bacon fat over medium-high heat, turning occasionally until each side is well-seared and deeply caramelized (about 3–5 minutes per side). Remove the browned short ribs and set them aside.
Cook the aromatics.
- Add the chopped onion to the same pot, sprinkle with the remaining ½ teaspoon of salt, and cook until the onion becomes translucent, approximately 4 minutes. Stir in the chopped garlic and cook for an additional minute, taking care not to burn it.
Deglaze with ale.
- Pour the brown ale into the pot, scraping the bottom with a wooden spoon to loosen any browned bits. These will contribute to the depth of flavor in the stew.
Combine ingredients and simmer.
- Add the chopped tomatoes and their juices, along with the reserved bacon. Return the seared short ribs to the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, cover with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours.
Add the vegetables.
- After 2 hours, remove the pot from the oven and add the prepared potatoes, carrots, and turnips (if using). Stir gently to combine, then cover and return the pot to the oven. Continue cooking for an additional 30–45 minutes, or until the vegetables are tender and the meat easily pulls away from the bone.
Final adjustments.
- Remove the stew from the oven and allow it to rest briefly. Skim off any excess fat from the surface using a ladle or fat separator. Discard the bones, if preferred, and adjust seasoning with additional salt and pepper to taste.
Serve.
- Ladle the stew into bowls and serve hot, accompanied by crusty bread or mashed potatoes for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
