Beef Short Rib Stew Recipe

When 2008 F&W Best New Chef Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.

Is it necessary to brown meat before stewing?

Browning the short ribs is the first step in building this stew’s deep, rich flavor; here, the meat is tossed in flour and then browned in batches in a large enameled cast-iron skillet. The flour aids in caramelization, provides a bit of texture to the exterior, and helps thicken the stew; cooking in batches ensures the pan isn’t overcrowded so that the beef can be easily browned on all sides.

The secret to tender beef stew

The key to achieving perfectly tender short rib stew is not to rush it. A long, slow cook not only infuses the beef with incredible flavor but is essential to fully break down the meat’s tough muscle fibers. Let “slow and low” be your mantra and you’ll be rewarded with bite after bite of tender, delicious stew.

Note from the Food & Wine Test Kitchen

If browning the meat is the first step in developing flavor complexity, and the next is simmering the stew long enough to marry all the ingredients, then the last — though not required — is allowing the flavors to fully meld by resting the stew once it’s finished cooking. Just like most other soups and stews, this one will taste even better the day after it’s made, so bring on the leftovers!

Suggested pairing

We like a juicy, berry-rich Shiraz with this short rib stew.