Stew Recipes
WINE-BRAISED SHORT RIBS – 2-1/2 to 3 hours
2 lb beef chuck short ribs, cut into 3" x 2" pieces
1 tsp olive oil
1 medium onion, chopped
1 can (28 oz) Italian-seasoned crushed tomatoes, undrained
1 cup dry red wine
Cooked soft polenta or pasta, optional
- Heat oil in stockpot over medium heat until hot; brown beef short ribs. Remove; sprinkle with 1/2 tsp each salt and pepper.
- Add onion to pot; cook and stir 5 to 8 minutes or until tender. Add tomatoes, wine and ribs; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
- Remove ribs. Skim fat from cooking liquid; cook and stir 5 to 7 minutes or until slightly thickened. Serve ribs with sauce and polenta.
4 to 6 servings
RecipeCourtesy Cattlemen's Beef Board
Recipe Courtesy Richard Darby
Richard's Championship Chili Con Carne – 6 to 8 hours
2 lb steak round cubes
2 cans (16 oz) red kidney beans, drained and rinsed
1 can (16 oz) Del Monte Chunky Diced Tomatos with Chiles
1 can (8 oz) tomato paste
1 large beefsteak tomato (pref. home grown) diced into 1 " cubes
2 medium onions, chopped fine
1 bell pepper, diced
1 red pepper, diced
2 Sorenno opepper, seeded and diced
2 Tbs Chili Powder
1 Tbs EACH: paprika, cilantro, cumin and oregano
2 -3 cloves of garlic, crushed
1/4 cup fresh basil, chopped
1 12 ounce bottle New Castle Brown Ale
3 Tbs bacon fat
Shredded sharp cheddar cheese
- Pound steak cubes to tenderize, trim fat & cut into 1/2" cubes
- Marinate steak in beer for 3 hours
- Take stake out of beer, place beer in crock pot
- Saute steak in 2 Tbs bacon fat to brown
- Remove steak and place in crock pot
- Saute onions in remaining bacon fat, add more bacon fat if necessary
- Place all other ingredients in crock pot
- Cook on high for 2 hours
- Cook on low for an addional 4 - 6 hours or until you can't wait any longer
- Sprinkle cheese over a bowl of chili
- Serve with good beer and good friends
4 servings
