Good Eats Beef Stew Recipe

This Good Eats Beef Stew is a real show stopper, perfect for a chilly weekend or a comforting family meal. It isn’t usually cooked in a foil pouch, but we’ve used this method to trap every ounce of flavor and make the meat fall-apart tender. To make the sauce even glossier, you can whisk in a knob of cold butter just before serving. Not traditional, maybe, but very delicious.

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Good Eats Beef Stew Recipe Ingredients

• 1/4 cup tomato paste
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon paprika
• 1 1/2 teaspoons dried herbs (any combination of thyme, oregano, and rosemary)
• 3 pounds English-cut short ribs
• 1 tablespoon plus 1 teaspoon kosher salt (divided)
• 1 large yellow onion, thinly sliced
• 1 pound red potatoes, unpeeled and diced small
• Freshly ground black pepper
• 1 tablespoon chopped fresh parsley leaves

How To Make Good Eats Beef Stew Recipe

1. Make the marinade: In a large mixing bowl, whisk together the tomato paste, apple cider vinegar, Worcestershire sauce, paprika, and dried herbs. Set this mixture aside.
2. Sear the meat: Season the short ribs evenly with 1 tablespoon of the kosher salt. Heat a large griddle or skillet over medium-high heat. Test it with a drop of water; if it bounces, it’s ready. Sear the ribs on all sides until deeply browned.
3. Wrap and roast: Transfer the browned ribs to the bowl with the marinade and toss until thoroughly coated. Place the meat onto a large sheet of heavy-duty aluminum foil and seal it tightly into a pouch. Place the pouch in a metal pan and put it into a cold oven on the middle rack. Set the temperature to 250°F (120°C) and cook for 4 hours.
4. Separate the liquid: Remove the meat from the oven. Carefully poke a hole in the foil pack and drain the liquid into a heatproof container. Place this liquid in the refrigerator for 1 hour, then transfer to the freezer for another hour until the fat cap solidifies. Let the meat rest at room temperature (or refrigerate if serving the next day).
5. Start the veggies: Remove the solidified fat cap from the cooled liquid. Measure 1 tablespoon of this fat into a large saucier or pot over medium heat (discard or save the rest). Add the sliced onion and the remaining 1 teaspoon of salt. Cook for 2 to 3 minutes, stirring to separate the rings.
6. Simmer potatoes: Add the diced potatoes and a pinch of black pepper to the onions. Pour in the reserved defatted liquid and stir. Cover tightly, reduce heat to low (ensure no steam escapes), and cook for 30 minutes until potatoes are fork-tender.
7. Finish the stew: While potatoes cook, pull the meat from the bones and discard connective tissue. Once potatoes are tender, uncover the pot, place the meat on top of the vegetables, cover again, and cook for 10 minutes to warm through. Serve sprinkled with parsley.

Recipe Tips

• The Cold Start: Starting in a cold oven allows the collagen in the short ribs to break down slowly without shocking the meat. This is the secret to that melt-in-your-mouth texture.
• The Foil Seal: The foil packet acts as a pressure cooker. Ensure you crimp the edges tightly so the meat braises in its own juices rather than drying out.
• Fat Separation: Don’t skip the cooling step. Short ribs release a lot of fat; if you don’t separate it, your stew will be greasy and heavy instead of rich and flavorful.
• Acid Balance: The apple cider vinegar is crucial. It cuts through the richness of the beef fat and tenderizes the meat fibers during the long roast.

What To Serve With Good Eats Beef Stew Recipe

This Good Eats Beef Stew Recipe is a hearty, standalone meal, but it pairs beautifully with rustic sides. A chunk of Sourdough Bread or a crusty baguette is essential for mopping up the concentrated, savory juices. To lighten the meal, serve a crisp Arugula Salad with Lemon Vinaigrette on the side; the peppery greens contrast well with the deep beef flavor. A glass of bold Red Wine, like a Cabernet Sauvignon or Syrah, is the perfect beverage to complement the rich short ribs.

How To Store Good Eats Beef Stew Recipe

• Refrigerate: This stew tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.
• Freeze: You can freeze the stew for up to 3 months. However, note that potatoes can sometimes become slightly grainy when frozen and thawed. Thaw overnight in the fridge before reheating.

Good Eats Beef Stew Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 45g
• Carbohydrates: 25g
• Protein: 35g

Nutrition information is estimated per serving.

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