No ImageShort-Rib Beef Stew with Ale

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  1. kristin

    Love it! I always take bits and pieces from recipes. For this one I didn’t have ale so I used red wine (while sipping). I also added some of my own beef stock, simply because I like the richness. I Love all things paprika so that was a bonus! For good measure I added celery and ditched the potatoes. (no carbs) Thanks for this and for sharing! YUMMM!

  2. Dan

    I think this recipe calls for far too much paprika. I would advise no more than half a tea spoon of smoked paprika and no hot paprika. I used less than half the amount advised and it was totally overpowering. Really disappointed

  3. Bett

    My friend makes this but uses red wine and beef broth, not beer. Will this change the flavor dramatically? (I prefer wine over beer when I drink and I don’t like dark beer.)

    • Elise Bauer

      Hi Brett, you can make this stew with red wine instead of ale if you like. The flavor will be different, but it will still be wonderful. Just choose a full-bodied red wine that you like to drink.

  4. Eric

    Hello. I have to admit I’m a little confused, is that all there is for broth? It’s incredibly flavorful, but the only liquid in this recipe is 1, 12oz bottle of beer, and possible 4 Tbsp of juice from the can of tomatoes, yet it says it serves 8. I had to add 4 cups of beef broth to even come close to having enough liquid. I find the picture confusing too, it shows a 6 quart dutch oven with just onions and garlic in it, but after 1, 12oz bottle of beer is added it’s over half full. Even with all the ingredients, that seems odd. I must be doing something silly.

    • Elise Bauer

      Hi Eric, thanks for your comment! 60% of beef weight (meat not bones) is actually from water. When we make a pot roast we add only 1/2 cup of liquid to the pot in addition to the roast and by the end of cooking the liquid level is halfway up the side of the pot. Make sure you are using a pot that is just wide enough to fit all of the meat. If your pot is too big, there will be too much evaporation of liquid.

  5. Sarah

    I’m not sure what short ribs are exactly, as opposed to just beef ribs, but I used beef ribs, so don’t know if that makes any difference but I cooked it for about 3 hours and although the bone did fall off it still could have done with another hour for remaining fat to have cooked out of the meat. It did taste nice though and my husband really liked it.

  6. Rev

    In my “Formative years” when everything in a bar had to be tried, I was introduced to Guinness (The Irish national beverage) and have never tried to drink it again. Some years later I was told that if I had some tough stewing beef let it soak in Guinness for a day or so before cooking and be amazed at the result. It is so!
    Recently, I found a container hidden at the back of the ´fridge with beef that had been immersed in Guinness for at least 10 days and was still in good condition.

  7. Killian

    This recipe sounds awesome and now that the weather is getting colder I really want to give it a try. I was wondering if you could substitute a Pilsner style beer for the brown ale, or if that would drastically change the flavor of the stew?

    • Elise Bauer

      Hi Killian, I think a Pilsner might be too hoppy for this dish. You want a malty ale, one that isn’t too bitter.

  8. A. C. Revill

    I am intrigued by the references to Newcastle Brown Ale.
    Back in the 1970´s I was involved in planning the construction of a factory in Greenville Carolina, North or South I just can´t remember.
    At the design stage I had two architects from Greenville over to London for consultations and during their visit we introduced them to Newcastle Brown. Their reaction was that there is no American beer to compare it with. When I took them to Heath Row to go back home they were loaded down with as many bottles as they could carry on to the plane.
    To describe it as a “watered down” version of some other beer sounds a little odd because anything stronger would be barley wine.

    I am a little surprised a people wanting to replace the beer in the recipe with something non-alcoholic, do they not understand that the alcohol is boiled off during the cooking process but in the early stages it helps to break down the fibres in the meat making the final result more tender. It´s the flavour that matters and there really isn´t any substitute.

    A very old English saying – the closer to the bone, the sweeter the meat and as Tyler Florence says the way to cook beef is “low and slow” (and I love the way he says it). Don´t worry about timing when the bones can be lifted off the meat the dish is ready to eat.

    Happy eating.

    • Elise Bauer

      Hi A.C., thanks for the story about Newcastle Brown Ale! Regarding replacing the alcohol, some people have very strict dietary restrictions about alcohol—for either religious or health reasons—and can’t have anything with alcohol even in the house. Most, but not all of the alcohol gets boiled off when cooking. Some fraction remains. It’s not enough to make a difference if someone’s concern has to do with the appropriateness of serving the dish to children or pregnant women, but for those with complete restrictions it’s an issue.

  9. ElOso

    Some things worked for me here; some didn’t. The flavor was very good, but when it came time to add the vegetables, there wasn’t enough liquid in the dutch oven to cover them. Also, there was too much potato for me. I reheated the whole stew the next day with a quart of good homemade beef stock, and cooked the underdone veg a little longer. It was great after that.

    If anyone needs gluten-free beer for this, I used Glutenberg’s Red Ale with great results, and I definitely recommend it.

  10. Lori

    I made this along with an Italian Chicken soup for 10 people over the Holiday. I followed the recipe to a tee and this was by far, the hit of the dinner! Everyone loved it. I served it along with lots of thick crusty bread and Parmesan crisps and they were licking the pot looking for more. No Flawed recipe here!

    Dh has requested it again for New Years Eve. Thank You.

    xxxxxyyyyy

  11. Archer

    I followed the recipe exactly. It was flawed by allowing the beef short ribs fat to cook throughout the veggies. The connective tissue is the same stuff that people use to cook out to make glue. The only way to save this recipe would be to cook the ribs separately and chill to separate the fat cap. We had one meal out of this and the rest is going into the garbage. I spent 20$ on ribs. I would not recommend this recipe.

  12. Emily

    Wonderful! It was absolutely delicious and so hot from being in the oven! Making it again tonight.

  13. Dick Peterson

    I made it with boneless shortribs as that’s all they had at the store, they were fine, but I’ll use bone-in next time- if I can get them. When I added the tomatoes they looked kind of skimpy and lonely so I threw in another can and it was wonderful! Can’t wait to do it again!

  14. micah

    What a great recipe, one thing i would change. Don’t use Newcastle it’s actually, a really watered downed brown ale. My suggestion would be, Down Town Brown. It’s brewed by, Lost Coast Brewery from Humboldt County.

  15. Peter LaFrance

    A sweeter beer will add a bit more body and rich accent. If you get bitter accents just add a touch of honey or berry preserves.

  16. Kris

    Made this for dinner tonight – so good! Thank you!

  17. pam

    Elise, I followed the recipe exactly except no potatoes or turnips and I did the stovetop method… the gravy and veg were awesome but the ribs were not tender after 2 1/2 hours??

    Hi Pam, sounds like they needed to cook longer, or at a slightly higher temp. They should maintain a very low simmer. ~Elise

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