No ImageShort-Rib Beef Stew with Ale

Did you make it? Rate it!

  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.)

    Show Replies (1)
  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.

    Show Replies (1)
  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.

View More