When 2008 F&W Finest New Chef Ethan Stowell was rising up, his father was the household prepare dinner; beef stew was considered one of his specialties. In contrast to his dad, who favored rump roast, Stowell makes use of brief ribs, a marbled lower that turns fabulously succulent and tender when slow-simmered.

Is it essential to brown meat earlier than stewing?

Browning the brief ribs is step one in constructing this stew’s deep, wealthy taste; right here, the meat is tossed in flour after which browned in batches in a big enameled cast-iron skillet. The flour aids in caramelization, offers a little bit of texture to the outside, and helps thicken the stew; cooking in batches ensures the pan is not overcrowded in order that the meat will be simply browned on all sides.

The key to tender beef stew

The important thing to reaching completely tender brief rib stew is to not rush it. An extended, gradual prepare dinner not solely infuses the meat with unimaginable taste however is crucial to completely break down the meat’s powerful muscle fibers. Let “gradual and low” be your mantra and you will be rewarded with chew after chew of tender, scrumptious stew.

Word from the Meals & Wine Check Kitchen

If browning the meat is step one in growing taste complexity, and the following is simmering the stew lengthy sufficient to marry all of the substances, then the final — although not required — is permitting the flavors to completely meld by resting the stew as soon as it is completed cooking. Similar to most different soups and stews, this one will style even higher the day after it is made, so carry on the leftovers!

Advised pairing

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