Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

IPA Beef Stew Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 30 minutes

Filled with braised beef short ribs and the hearty flavor of IPA beer, this stew is the ultimate comfort food for cooler weather. Serve the stew on top of mashed potatoes or with a side of grilled bread to soak up the savory sauce.

Tip: Scroll down to watch the recipe video.

Ingredients:

For the Short Ribs:

  • 3 lb. New Zealand grass-fed beef short ribs (Tip: Look for the Taste Pure Nature logo)
  • Salt
  • Black pepper
  • 2 tablespoons canola oil

For the Stew:

  • 6 slices bacon, diced
  • 1 small onion, diced
  • 2 carrots, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon oregano
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 12 oz IPA beer
  • 10 sprigs fresh thyme

To serve:

  • Mashed potatoes
  • Chopped parsley, for garnish

Directions:

For the Short Ribs:

  • 1. Preheat the oven to 350° F.
  • 2. Season the beef short ribs with salt and pepper.
  • 3. In a large Dutch oven or oven safe pot, warm the canola oil over medium-high heat. Place the ribs into the oil and sear on both sides.
  • 4. Transfer the seared ribs to a bowl.

For the Stew:

  • 5. Add the diced bacon to the Dutch oven or pot and cook for 3-4 minutes on high heat. Then add the onion, carrot and garlic and stir well. Cook for 2 minutes.
  • 6. Add the tomato paste, Worcestershire sauce, spices and flour. Mix well.
  • 7. Pour in the beef broth and IPA, followed by the seared short ribs. Add the fresh thyme sprigs on top and cover.
  • 8. Cook in the oven for 2 hours and then take the lid off.
  • 9. Cook for a further 2 hours until the meat is tender.
  • 10. Remove the ribs from the pot and shred the meat with two forks.
  • 11. Strain the rest of the stew through a large sieve. Skim any fat from the surface with a spoon.

To Serve:

  • 12. Serve the shredded beef on top of mashed potatoes and top with the stew sauce.
  • 13. Garnish with chopped parsley, if desired.
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