Good Eats Beef Stew Recipes
BEEF STEW
Don't let the list of simple ingredients fool you! This is an excellent stew, and the recipe couldn't be any simpler. I can't recall where the recipe came from, but I've been making this for over 40 years! I've tried many other stew recipes, but none beat the ease and taste of this one.
Provided by Bobbie
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil, drain.
- Add next 4 ingredients. Cover and simmer 5 minutes.
- Place potatoes, carrots, and onions (if using) in casserole dish and top with meat mixture.
- Cover and bake in a 350°F oven for 1 ½ hours.
Nutrition Facts : Calories 586.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 108.9, Sodium 1753.3, Carbohydrate 61.9, Fiber 8.8, Sugar 8.4, Protein 45
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- In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
- Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides.
- Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour.
- Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time.
- Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables.
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