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Decadent Beef Short Rib and Cheddar Ale Stew
Indulge in our Beef Short Rib and Cheddar Ale Stew, a rich, flavorful comfort meal with tender meat and creamy cheddar goodness.
When the chill of the season calls for warmth and indulgence, this Decadent Beef Short Rib and Cheddar Ale Stew is the answer. Imagine tender, fall-off-the-bone beef short ribs simmering slowly with a blend of aromatic vegetables, herbs, and a frothy ale. This stew promises an explosion of flavors and textures that will have you savoring every spoonful.
The real star of this dish, however, is the unexpected creamy addition of sharp cheddar cheese, melted into the rich broth to create a velvety finish that clings to the tender meat and earthy vegetables. It's the ultimate comforting meal, perfect for those days when only something truly indulgent will suffice.
Recipe Overview
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
Servings
6
Calories
850 kcal
per serving
Cuisine
Mediterranean
Indulge in our Beef Short Rib and Cheddar Ale Stew, a rich, flavorful comfort meal with tender meat and creamy cheddar goodness.
Ingredients
- • Bone-in beef short ribs: 3 pounds
- • Olive oil: 2 tablespoons
- • Salt: 1 teaspoon
- • Black pepper: 1 teaspoon
- • Onion, diced: 1 large
- • Carrots, peeled and sliced: 3
- • Celery stalks, diced: 3
- • Garlic cloves, minced: 4
- • Tomato paste: 2 tablespoons
- • Beef broth: 4 cups
- • Dark ale: 12 ounces
- • Fresh thyme: 3 sprigs
- • Bay leaves: 2
- • Sharp cheddar cheese, grated: 2 cups
- • Heavy cream: 1 cup
- • Fresh parsley, chopped: for garnish
Instructions
- 1 Preheat your oven to 325°F (163°C).
- 2 Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear them in batches until browned on all sides, about 8 minutes per batch. Remove the ribs and set them aside.
- 3 In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and fragrant. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.
- 4 Pour in the beef broth and ale, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the short ribs to the pot and add the thyme and bay leaves. Bring the mixture to a gentle simmer.
- 5 Cover the Dutch oven and transfer it to the preheated oven. Cook for 2.5 hours, or until the ribs are tender and the meat easily falls off the bone.
- 6 Remove the pot from the oven and carefully take out the short ribs. Discard the thyme sprigs and bay leaves. Shred the meat using two forks, discarding the bones, and return the meat to the pot.
- 7 Stir in the grated cheddar cheese and heavy cream, allowing the cheese to melt into the stew. Continue to cook over low heat for an additional 15 minutes until everything is well combined and the stew is creamy.
- 8 Serve the stew in bowls, garnished with fresh parsley, and enjoy the rich, cheesy, and hearty flavors.
Serving Suggestions
- • This decadent stew pairs wonderfully with a side of crusty bread, ideal for soaking up every last drop of the rich and creamy broth. Consider serving it alongside a simple arugula salad tossed with a light vinaigrette to balance the richness of the dish. For beverages, a robust red wine or a chilled glass of the same ale used in the stew makes for a perfect accompaniment, enhancing the flavors of the dish.
Storage Tips
To store leftovers, allow the stew to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat on the stove over low heat, stirring occasionally until warmed through. You may need to add a splash of broth or cream to loosen the stew, as it may thicken when chilled.
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