| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 pounds boneless short ribs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 2 medium onions, diced
- 3 carrots, cut into 1-inch pieces
- 2 tablespoons tomato paste
- Two 12-ounce bottles dark beer
- 2 cups beef stock
- 3 to 4 dashes Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 12 ounces egg noodles
- 2 tablespoons salted butter
- 2 tablespoons chopped fresh parsley
Instructions
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 178 mg |
| Sodium | 1155 mg |
Reviews
Easy and delish
Would like to know if we can substitute/omit the alcohol to make this stew.
A 5 star if it was me only but 2 of the 4 of us weren’t quite up to LOVED it. I had a technical problem with the rosemary leaves falling off the stems & getting stuck in our teeth. I also had to boil it for longer to reduce it a bit because the sauce was so thin. Hearty as promised and easy. Will make again.
We made this and it was great. We did thicken the broth with some corn starch slurry because it was too thin
The flavors in this stew were great! Unfortunately, it was more a soup than a stew.
Can wine be substituted for the beer in this?
I made this and it was delicious! I added some parsnips and potatoes along with the carrots and onions and it was yummy!
Amazing as always!!!! And super easy!!!!
I used a cheap beer, Ultra Light, so the beer wouldn’t add much flavor, as my wife and daughter hate even just the smell of beer. They loved the stew. So, if your family won’t like the richness and flavors from a dark beer, feel free to use a light beer that has almost no flavor.
I can’t find boneless short ribs anywhere. Are there any substitutions you would recommend?