Beef & Ale Short Rib Stew
A rich and hearty Beef & Ale Short Rib Stew made with tender beef short ribs, smoky bacon, brown ale, and root vegetables, slow-cooked to perfection for a deep, comforting flavor.
8 Servings
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
To make this Beef & Ale Short Rib Stew gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend (such as one containing rice flour or tapioca starch). Ensure that the ale used is a gluten-free beer—there are several excellent craft options available. Additionally, verify that your bacon and tomato products are labeled gluten-free to avoid cross-contamination.