Beef and Ale Stew

This classic stew uses boneless beef short ribs which I think is superior to any other cut of meat for stew.

3 pounds boneless beef short ribs – each rib cut into 4 pieces

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sweet Hungarian paprika

2 tablespoons unsalted butter

2 cups chopped frozen onion

1 teaspoon fresh rosemary, minced

1 6 ounce can of tomato paste

1 12 ounce bottle good quality beer

2 cups water

2 dried bay leaves

1 pound small red or Yukon Gold potatoes, cut in half

2 cups frozen baby peas, thawed

1 teaspoon salt and 1/4 cup Ocean Spray cranberry jelly

  • In a large bowl mix the salt, pepper, paprika and flour then toss the meat to coat.
  • Heat a 5 quart Dutch oven or heavy pot to medium high, then add the butter.
  • In two batches, brown the coated meat on both sides and transfer to a plate. Be careful not to burn the flour on the bottom of the pan.
  • Remove last batch of meat and add the onions and scrape the bottom of the pan. Add the tomato paste, stir, then add the beer.
  • Add back the browned meat and any accumulated juices from the plate.
  • Add the bay leaves and the water.
  • Cover and put into a 350 degree oven for approximately 2 1/2 hours or until the meat is tender.
  • Stir in the potatoes the last hour of cooking.
  • Remove from oven and stir in the peas and let it set until the peas are hot.
  • Add 1 teaspoon Kosher salt, and 1/4 cup Ocean Spray cranberry jelly, a combination which brings depth to any beef stew.


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