Paprika Short-rib Beef Stew

Paprika Short-rib Beef Stew
Photo by Leo Gong

Ingredients

  • ½ cup flour
  • 1 medium onion, chopped
  • 2 pounds Yukon Gold or russet potatoes
  • 2 tablespoons hot paprika
  • 4 pounds bone-in beef short ribs
  • 4 strips thick-cut bacon
  • 2 teaspoons pimentn (smoked Spanish paprika; see Notes)
  • + 5 more ingredients
    • 1 bottle (12 oz.) beer
    • About 1 tsp. freshly ground black pepper
    • 4 cloves garlic, finely chopped
    • 1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
    • About 1 ½ tsp. salt, divided

1. Preheat oven to 300°. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large resealable plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture. 2. In a large Dutch oven or other heavy ovenproof pot over medium-high heat, cook ...

View full recipe at My Recipes

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