Alton Brown Beef Stew Recipe

This Alton Brown Beef Stew Recipe is a hearty and savory dish, which uses English-cut short ribs and red potatoes. It’s a classic, foolproof recipe, ready in about 7 hours.

Alton Brown Beef Stew 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 (thyme, oregano, rosemary, or a mix)
• 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 Alton Brown Beef Stew Recipe

1. Make the marinade: In a large bowl, whisk together tomato paste, vinegar, Worcestershire sauce, paprika, and dried herbs.
2. Sear the meat: Season ribs with 1 tablespoon salt. Heat a griddle over medium-high, and brown the ribs on all sides. Remove from heat and toss in the tomato paste mixture to coat.
3. Slow-roast the meat: Wrap the coated ribs tightly in heavy-duty foil, place on a metal pan, and roast in a cold oven set to 250ºF for 4 hours.
4. Cool and separate the fat: Drain cooking liquid into a container and refrigerate for 1 hour. Then freeze for another hour until fat solidifies. Let meat rest at room temperature.
5. Cook the vegetables: Skim off the fat cap. Use 1 tablespoon of the fat in a large saucier over medium heat. Add onions and 1 teaspoon salt, cook 2–3 minutes. Add potatoes and black pepper, stir, then pour in the reserved meat liquid. Cover and cook on low for 30 minutes.
6. Add the meat and finish cooking: Cut meat from bones, discarding tissue. Place meat on top of the vegetables, cover, and cook for 10 more minutes.
7. Serve: Sprinkle with fresh parsley and serve warm.

Recipe Tips

• Why use English-cut short ribs?
  They provide rich flavor and tenderness perfect for long, slow cooking.
• How to skim fat from stew broth:
  Chill the broth until fat solidifies, then lift off the solid cap easily.
• Can I make this stew in advance?
  Yes, it reheats well and tastes even better the next day.
• How to know when potatoes are done:
  They should be easily pierced with a fork after simmering 30 minutes.
• What can I substitute for apple cider vinegar?
  White wine vinegar or red wine vinegar are good alternatives.

What To Serve With Beef Stew

This stew is rich and flavorful—perfect with comforting sides like:

• Crusty bread or garlic rolls
• Creamy mashed potatoes (as an alternative to red potatoes)
• Steamed green beans or roasted Brussels sprouts
• A crisp green salad
• Buttered egg noodles

How To Store Beef Stew

Refrigerate:
Store in an airtight container for up to 4 days.

Freeze:
Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

Beef Stew Nutrition Facts

• Calories: 550
• Fat: 35g
• Carbohydrates: 22g
• Protein: 38g
• Fiber: 3g
• Sodium: 880mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use another cut of beef instead of short ribs?
Yes, chuck roast is a good substitute but won’t be quite as rich.

Why cook the stew in foil in the oven?
It locks in moisture and flavor for ultra-tender meat.

How do I thicken the stew if needed?
Let it simmer uncovered for a few minutes or mash some potatoes into the broth.

Do I need a special pot for this recipe?
A griddle and a large saucier or deep sauté pan work best, but any large heavy pan will do.

Try More Recipes:

• Alton Brown Tres Leches Cake Recipe
• Alton Brown Sourdough Starter Recipe
• Alton Brown Roast Chicken Recipe