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Easy Beef Ale Short Rib Stew

Easy Beef Ale Short Rib Stew

Hearty short rib stew simmered in malty ale with tender potatoes, mushrooms, and vegetables—comfort in a bowl.
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Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 lb bone-in beef short ribs
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1.5 cups yellow onion diced
  • 1 cup celery chopped
  • 1.5 cups carrots sliced
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1.75 cups brown ale
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary crushed
  • 1 lb baby potatoes halved
  • 8 oz cremini mushrooms quartered
  • 1 tbsp balsamic vinegar for finishing
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

  • Pat the short ribs dry, then season all over with salt and pepper.
  • Heat the olive oil in a heavy pot over medium-high. Sear ribs on all sides until deeply browned. Transfer to a plate.
  • Lower heat to medium. Cook onion, celery, and carrots in the rendered fat until softened, about 6–8 minutes.
  • Stir in garlic and tomato paste. Cook until fragrant and darkened slightly, about 1 minute.
  • Sprinkle in the flour and cook, stirring, for 1 minute to coat the vegetables.
  • Pour in the ale, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
  • Add beef broth, Worcestershire, thyme, and rosemary. Return the ribs and any juices to the pot and bring to a gentle simmer.
  • Cover and simmer on low until the ribs are nearly tender, about 1 hour 30 minutes, adjusting heat to maintain a gentle bubble.
  • Stir in potatoes and mushrooms. Cover and cook until ribs are very tender and vegetables are soft, 35–45 minutes more.
  • Lift out ribs and discard excess surface fat from the stew. Shred meat from the bones, return to pot, and stir in balsamic. Adjust salt and pepper. Garnish with parsley and serve.

Notes

Swap the brown ale for stout for a deeper, roasty flavor, or use extra broth for an alcohol-free version. For make-ahead, chill overnight and remove the solidified fat before reheating; the flavor improves by day two. Serve with crusty bread or over creamy mashed potatoes.
This recipe is an original creation inspired by classic Easy Beef Ale Short Rib Stew flavors. All ingredient ratios and instructions are independently developed.