Blue River Stew

Author Notes

Stew made with short ribs has always been a family tradition. I think it's a favorite because of the fat on the ribs. My stepdad had pasole corn for a great addition to this stew. The only other vegetable is potatoes. This is a simple but hearty stew is great for a cold winter night! I had made some beer bread that was a wonderful variation of my typical cornbread that I serve with my ordinary stew. - escharlie —chrissyb

Test Kitchen Notes

Beef, potatoes, and beer -- the ingredients in escharlie's recipe are as simple as pie and as All-American as...well, pie. With very little seasoning, the stew is all about the meat flavor -- the rest of the ingredients are really there to further enhance it. Because the taste was already pretty intense, I chose to use half the amount of beef stock recommended, substituting with an extra 2 cups of water. I found the beer to be a perfect complement to the slick taste of the stock, adding a crisp bite to the finished dish. A blonde beer with citrus hints would work really well too. I was unable to find pasole corn and I used some kernels from a fresh cob as a replacement, which added a more diverse texture but lacked a huskiness innate to the original ingredient. I served the stew over a bed of fresh purple cabbage, which not only gave the meal some color, but it also added some cool taste and texture to counter the smooth quality of the stew. Thanks for letting me taste a delicious meal! —Sodium Girl