Good Eats Beef Stew (Alton Brown) Recipe

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Ingredients:

Serving

1/4 cup tomato paste
1/4 cup apple cider vinegar
1 1/2 tsp worcestershire sauce
1 tbsp paprika
1 1/2 tsp dried herbs , any combination of thyme, oregano and rosemary
3 lb english-cut short ribs
1 tbsp plus 1 tsp kosher salt, divided
1 large yellow onion, thinly sliced
1 lb red potatoes, unpeeled and diced small
freshly ground black pepper
1 tbsp chopped fresh parsley leaves

Directions:

In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.9 Kcal (573 kJ)
Calories from fat	29.3 Kcal
		% Daily Value*
Total Fat	3.26g	5%
Sodium	585.89mg	24%
Potassium	779.65mg	17%
Total Carbs	24.83g	8%
Sugars	3.49g	14%
Dietary Fiber	4.1g	16%
Protein	3.46g	7%
Vitamin C	15.9mg	27%
Iron	2.1mg	12%
Calcium	30.2mg	3%

Amount Per 100 g
Calories	76.02 Kcal (318 kJ)
Calories from fat	16.27 Kcal
		% Daily Value*
Total Fat	1.81g	5%
Sodium	325.33mg	24%
Potassium	432.92mg	17%
Total Carbs	13.79g	8%
Sugars	1.94g	14%
Dietary Fiber	2.27g	16%
Protein	1.92g	7%
Vitamin C	8.8mg	27%
Iron	1.2mg	12%
Calcium	16.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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