Ingredients

The following ingredients have 4 Servings
  • 4-5 lb Beef short ribs, ((cut 2-3" wide))
  • 2 tbsp oil
  • 1 large Yellow onion, (chopped)
  • 4 cloves Garlic, (chopped)
  • 2 Carrots, (chopped)
  • 2 stalks Celery, (chopped)
  • 2 cups Beef stock, (divided)
  • 18 oz Stout Beer ((I used Guinness))
  • 2 tbsp Tomato Paste
  • 2 tbsp Brown Sugar
  • 3 sprigs Thyme
  • 1 Bay leaf
  • Salt and Pepper to taste
  • Parsley for garnish

Instruction

  • Preheat oven to 375 degrees.
  • Add oil to dutch oven, set stovetop burner to medium high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
  • Remove short ribs from dutch oven and set aside.
  • Add onions to dutch oven and saute in remaining oil until tender and beginning to brown.
  • Add garlic, celery, and carrots and saute for five minutes longer.
  • Add tomato paste and sugar, cook for a minute longer.
  • Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid. 
  • Return meat to the dutch oven and add remaining ingredients. 
  • Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
  • Taste for salt and adjust as need. This recipe really shines when properly salted.
  • The stew can be enjoyed right away, however the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350 degree oven for 1/2 hour to an hour.