Melt in Your Mouth Beef Stew
Practically every recipe for beef stew calls for “stew beef.” I’ve seen it in the store. I’ve used it without much success in stew. But really, what the heck is it? After a bit of research, I found it’s typically chuck or round. Chuck is around the shoulder and round is around the rear of the cow. These cuts require lots of time in order to break down and become tender–and I have no problem with that. My issue comes from the fact that I’ve never had a beef stew where these meats actually tasted fall-apart tender and yummy. So what’s the solution? SHORT RIBS! Cheap and just as easy to use in stew as the above ‘unmentionables’. I am not a crock pot fan, so I used a heavy bottomed, enameled cast iron pot. Use whichever you find easier–but if you do use a crock pot, you will have to saute the meat and veggies in a separate pan and then add them to the crock pot.
Ingredients
- 3 lbs. short ribs (boneless will work if that’s all you can find, but bones add nutrition & awesome flavor!)
- 3 T butter
- 3 stalks celery, diced
- 1/2 yellow onion, diced
- 2 carrots, diced
- 4 cloves garlic, chopped
- 4 oz. mushrooms, roughly chopped
- handful of sage, rosemary and thyme, chopped
- 1 qt. chicken stock
- 2 cups roasted marinara sauce (I keep some in the freezer at all times) or tomato sauce
- 1/4 c apple cider vinegar
- s&p
Method
Get your oven to 250ºF. In a heavy bottomed, oven safe pot, melt the butter on high heat. Sear your short ribs until you see a nice brown crust on them. Remove and put them on a plate to hang out. Add the celery, onion, carrots, garlic and mushrooms. Saute until they’ve softened. Add the tomato sauce, chicken stock, vinegar and herbs. Place the short ribs back into the pot. Press a sheet of parchment paper onto the surface of the stew and place into the oven. Cook for about 4 hours or until the short ribs pull apart easily with a fork.
Once the short ribs are tender, remove the pot from the oven CAREFULLY. Remove the short ribs and bones. Once the meat has cooled, use your fingers to pull apart the meat–believe me, it’s much, much easier than using a fork. Add the meat back to the pot and serve.
I’m with ya on the stew meat. Even cooked slow all day, it’s just ok. Although my mother could cook it well by using a pressure cooker. That was the best. I’ve used chuck roast and cut it up. I think you are right though, there is something about those cuts that isn’t quite as juicy and tender even cooked all day on low temps. I may have to try this short rib idea. How much beef stew does this recipe make?
TrailGrrl
the pressure cooker is where it’s at! i’m just kind of afraid of it… i’ve seen them blow up before.
this made about 6 servings.
Can’t wait to try this
Thank you for all your fabulous recipes! One question. What is the purpose of parchment paper? Do you cover in the oven?
parchment isn’t necessary. you can just place the lid slightly ajar and then stick it in the oven. i like to use it b/c it allows evaporation of the liquid but doesn’t let the ingredients “steam” and everybody stays tucked inside the liquid…i just think it intensifies the flavors.
This was fantastic. I’ve loved so many of your recipes, I’m going to buy a couple of t-shirts to pay you back. Thanks so much!
thank you stacy! we’ll have them in the mail by the end of the weekend.
Sounds great, but I’m curious as to why you would use chicken stock rather than beef stock?
it’s just what i had on hand.
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This is the most amazing stew I’ve ever made in my life. Seriously, I wanted to weep when I tasted it. Thanks so much!
aww, thanks jen!!!
This sounds amazing! I’m making my traditional “Newcastle beef stew” tomorrow for my in-laws (yikes!). my husband and I were just talking about how perfect the stew is BUT how much more perfect it would be with pull apart soft meat. I will try this!! one question, no flour to thicken? What thickens the sauce? Also, would stewed tomatoes work? Thanks so much!!!
most of my recipes thicken by evaporation. you could also use a slurry of potato or tapioca starch. any tomatoes would work for sure.
I usually make beef stew (& freeze it) the day after I’ve made a roast.
It’s the only way I know of to get fall apart meat.
But this? Sounds so good!
I’ll have to try it. Would love to not have to cook a whole roast just to get my fix of beef stew!
Wowza! This is fabulous! I made it for my family this week, and it was a huge hit! Thanks for the fabulous recipe!
so glad y’all enjoyed angie!
this is the first recipe of yours i have tried. this stew is awesome! eating it now:) meat was super tender (something i always seem to struggle with). thanks for the yummy easy recipe!