Entrees

Cinnamon Brown Ale Stew with Short Ribs

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Heres a recipe that will fill your kitchen with wonderful aromas. Nab 1-2 packages of short ribs if you see them, otherwise feel free to use a package of beef brisket, chuck, or round. This thick, savory stew is nicely balanced with a salad and something light and sweet for dessert.

Prep Time

240 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1⁄2 cup flour, all-purpose
2 tablespoons paprika
1 teaspoon salt
  black pepper
4 pounds short ribs
1 tablespoon olive oil
1 onion
4 cloves garlic
1 teaspoon cinnamon, ground
12 ounces beer, ale (brown)
24 ounces tomato puree
2 pounds potato, russet
3 carrot
2 parsnip

Instructions

Preheat the oven to 350°F. Mix the flour with paprika, salt, and pepper. Coat the short ribs on all sides with the flour mixture.

Heat the olive oil on med-high in a large Dutch oven or oven-safe pot. Add the short ribs and brown on all four sides, a few minutes on each side. Remove the short ribs and set aside.

Add diced onions with a sprinkle of salt and sauté until translucent. Add cinnamon. Add garlic and sauté for about one minute. Pour in the brown ale to deglaze the meat. Add the tomatoes. Bring to a boil, then add the short ribs.

Cut potatoes, carrots, and parsnips into small chunks, cover the pot, and cook in the oven for 2-4 hours.