This delicious beef stew by Alton Brown is a hearty, comforting meal that’s perfect for cozy dinners. It’s an easy, slow-cooked dish with tender, melt-in-your-mouth short ribs and flavorful veggies. You can whip it up with simple, everyday ingredients, and it features a rich, savory broth that makes every bite irresistible. Ideal for busy weeknights or lazy Sundays!
Recipe Ingredients:
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 1/2 teaspoons dried herbs, any combination of thyme, oregano, and rosemary
- 3 pounds English-cut short ribs
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 large yellow onion, thinly sliced
- 1 pound red potatoes, unpeeled and sliced
- Pinch freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
How To Make Good Eats Beef Stew?
- Make the Marinade: In a large mixing bowl, whisk together the tomato paste, apple cider vinegar, Worcestershire sauce, paprika, and dried herbs until well combined. Set aside.
- Season and Sear the Beef: Season the short ribs with 1 tablespoon of kosher salt. Heat a large griddle over medium-high heat. When a drop of water bounces off, sear the meat until browned on all sides. Transfer the meat to the bowl with the marinade and toss to coat.
- Prepare for Slow Cooking: Wrap the marinated short ribs tightly in heavy-duty aluminum foil. Place the package in a metal pan and put it into a cold oven on the middle rack. Set the oven to 120°C / 250°F and cook for 4 hours.
- Collect and Chill the Liquid: Carefully drain the liquid from the foil pack into a heatproof container. Refrigerate until the fat separates, about 1 hour. Then transfer the container to the freezer until the fat cap solidifies, approximately 1 hour.
- Prepare the Vegetables: While the liquid is cooling, cut the meat away from the bone, discarding any connective tissue. Allow the meat to sit at room temperature.
- Cook the Onions and Potatoes: In a large saucier, heat 1 tablespoon of the reserved fat over medium heat. Add the sliced onion and remaining 1 teaspoon of salt. Stir to separate the onion rings and cook for 2-3 minutes. Add the sliced potatoes, a pinch of black pepper, and the reserved liquid. Cover and reduce the heat to low, cooking until the potatoes are fork-tender, about 30 minutes.
- Combine and Finish: Add the prepared meat to the pot, cover, and cook for an additional 10 minutes until heated through.
- Serve: Sprinkle with chopped fresh parsley and serve hot. Enjoy this comforting beef stew with crusty bread or over mashed potatoes!
Recipe Tips:
- Sear the Meat Well: Make sure to brown the short ribs on all sides. This step adds deep, rich flavor to the stew and creates a tasty base for the broth.
- Seal the Foil Tightly: When wrapping the short ribs in foil, ensure there are no gaps. This helps lock in moisture, making the meat tender and juicy.
- Use Heavy-Duty Foil: Regular foil might tear during cooking. Heavy-duty foil is stronger and prevents leaks, keeping all the flavors inside.
- Let the Liquid Chill Fully: When separating the fat from the cooking liquid, allow enough time for it to cool completely. A solid fat cap makes it easy to remove excess fat and keeps the stew from being too greasy.
- Cook Potatoes on Low Heat: When cooking the potatoes, keep the heat low and the lid on tight. This ensures they become soft and absorb all the delicious flavors of the stew.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover beef stew cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
- Freeze: Allow the beef stew to cool completely before placing it in a freezer-safe container or heavy-duty freezer bag. Store it in the freezer for up to 3 months.
- Reheat: Place the beef stew in a microwave-safe bowl, cover loosely with a microwave-safe lid, and heat on medium power in 1-2 minute intervals, stirring in between until thoroughly heated.
Nutrition Facts
- Calories: 401
- Total Fat: 21g
- Saturated Fat: 7g
- Cholesterol: 79mg
- Sodium: 436mg
- Potassium: 748mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 27g
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Alton Brown Good Eats Beef Stew
Description
This delicious beef stew by Alton Brown is a hearty, comforting meal that’s perfect for cozy dinners. It’s an easy, slow-cooked dish with tender, melt-in-your-mouth short ribs and flavorful veggies. You can whip it up with simple, everyday ingredients, and it features a rich, savory broth that makes every bite irresistible. Ideal for busy weeknights or lazy Sundays!
Ingredients
Instructions
- Make the Marinade: In a large mixing bowl, whisk together the tomato paste, apple cider vinegar, Worcestershire sauce, paprika, and dried herbs until well combined. Set aside.
- Season and Sear the Beef: Season the short ribs with 1 tablespoon of kosher salt. Heat a large griddle over medium-high heat. When a drop of water bounces off, sear the meat until browned on all sides. Transfer the meat to the bowl with the marinade and toss to coat.
- Prepare for Slow Cooking: Wrap the marinated short ribs tightly in heavy-duty aluminum foil. Place the package in a metal pan and put it into a cold oven on the middle rack. Set the oven to 120°C / 250°F and cook for 4 hours
- Collect and Chill the Liquid: Carefully drain the liquid from the foil pack into a heatproof container. Refrigerate until the fat separates, about 1 hour. Then transfer the container to the freezer until the fat cap solidifies, approximately 1 hour.
- Prepare the Vegetables: While the liquid is cooling, cut the meat away from the bone, discarding any connective tissue. Allow the meat to sit at room temperature.
- Cook the Onions and Potatoes: In a large saucier, heat 1 tablespoon of the reserved fat over medium heat. Add the sliced onion and remaining 1 teaspoon of salt. Stir to separate the onion rings and cook for 2-3 minutes. Add the sliced potatoes, a pinch of black pepper, and the reserved liquid. Cover and reduce the heat to low, cooking until the potatoes are fork-tender, about 30 minutes.
- Combine and Finish: Add the prepared meat to the pot, cover, and cook for an additional 10 minutes until heated through.
- Serve: Sprinkle with chopped fresh parsley and serve hot. Enjoy this comforting beef stew with crusty bread or over mashed potatoes!
Notes
- Sear the Meat Well: Make sure to brown the short ribs on all sides. This step adds deep, rich flavor to the stew and creates a tasty base for the broth.
- Seal the Foil Tightly: When wrapping the short ribs in foil, ensure there are no gaps. This helps lock in moisture, making the meat tender and juicy.
- Use Heavy-Duty Foil: Regular foil might tear during cooking. Heavy-duty foil is stronger and prevents leaks, keeping all the flavors inside.
- Let the Liquid Chill Fully: When separating the fat from the cooking liquid, allow enough time for it to cool completely. A solid fat cap makes it easy to remove excess fat and keeps the stew from being too greasy.
- Cook Potatoes on Low Heat: When cooking the potatoes, keep the heat low and the lid on tight. This ensures they become soft and absorb all the delicious flavors of the stew.
Alton Brown Good Eats Beef Stew
