Beer-Braised Short Rib Stew

What started out as a sort of “what have you got? put it in the pot!” meal turned out very well.

  • two beef short ribs from a local farmer
  • 1 large onion
  • 4 carrots
  • celery, 4-6 stalks I guess
  • 1 large turnip
  • 4 medium red-skin potatoes
  • 8oz brown mushrooms
  • salt
  • dried thyme
  • Mt Evans Rub (a Savory Spice blend)
  • 1-2 TBSP garlic
  • 1-2 TBSP tomato paste
  • 12 oz Carolina Nut Brown ale

Salt and then brown the ribs on all sides in some olive oil. Dice all the veggies. Sweat the onions, carrots and celery to deglaze the pan. Stir in the spices. Put the ribs back in the pot. Fill with the remaining veggies. Add beer. Simmer for 9 hours. Pull the ribs out, remove the bones and silverskin. Chop the meat and stir it back into the stew. Made 5 servings. Goes very well with a piece of homemade bread on the side.

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