STEWIE! BBQ Beef Rib Brunswick Stew
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
Make the stock the day before you will making this stew, so it can chill overnight for easier 'defatting'. Also, of course you can use your favorite beef stock if you don't feel like making this beef rib stock, but the time it takes is SO worth it!
Short Rib Stock
  • Bones from 5 lbs short ribs (after you cut the meat off, obviously lol)
  • 1 large parsnip, cut into chunks
  • 1 large carrot, cut into chunks
  • 1 large onion, peeled and cut into chunks
  • 1 large stalk of celery, cut into chunks
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • a few whole sprigs of thyme and parsley
  • ¼ lb slab bacon, rough diced
  • 2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened
  • All the raw beef chunks cut off the short ribs
  • 1 tablespoon kosher or sea salt for seasoning, plus extra to taste
  • 2-3 quarts beef short rib stock (ingredients above - (recipe below)
  • 2 Turkish Bay leaves
  • 2 large celery stalks
  • 2 lbs Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
  • ¾ cup carrots (about 3 small carrots), peeeled and chopped
  • ¾ cup parsnips (about 3) peeled and chopped
  • 3½ cups onion (about 4 medium onions) peeled and chopped
  • 2 cups fresh corn kernels, cut from the cob (about 4 ears)
  • 3 cups chopped mixed mushrooms (your favorites)
  • 4 cups cherry or grape tomatoes, cut in half, or just roughly chopped
  • ¼ cup red wine vinegar
  • Juice of 2 lemons
  • Tabasco sauce to taste, if desired
  • BBQ sauce to drizzle
  1. Cut all the meat off the short ribs, then cut the meat into chunks, and set aside in a bowl, covered in the fridge, until ready to make the stew.
Make short rib stock
  1. Arrange the short rib bones on a shallow baking sheet and rub both sides with oil, then lightly season both sides with kosher or sea salt and black pepper. Make sure they're in a single layer, none overlapping (as best you can. If it's not possible, do it in batches.) Place under a preheated broiler and cook about 6 to 8 minutes, Turn each bone over and cook for another 5 to 6 minutes, until brown. Place the bones on a platter or in a bowl and pour some water into the hot baking sheet to deglaze it, scraping up all the meat scraps, fond and juices. Set aside.
  2. In a large stock pot, drizzle some oil at the bottom and bring it to a sizzle. Throw in all the vegetables. Cook until all the vegetables brown, about 8 to 10 minutes. Add all the browned short rib bones on top of the browned vegetables and pour in cold water until just covered. Pour all the scraped up scraps and fond from the baking sheet on top of the ribs, vegetables and water. Now add more water until the bones are completely covered. Add in the bay leaves and a few sprigs of thyme and parsley, and about a tablespoon of whole black peppercorns. Stir in the tablespoon of tomato paste. Cover the pot and bring to a boil over high heat. When it boils, turn down the heat to low and let simmer for 4 to 8 hours, 12 at the most (if you have the time) for a really flavorful rich stock!
  3. Place a large strainer over a large bowl or pot and very slowly all the stock with the vegetables, bay leaves and herbs, into it. Pouring it slowly keeps it more clear for some reason. When you pour it in fast, it results in some foam. Once you strain all the bones, meat bits, vegetables, bay leaves and herbs from the stock, discard them. Leave the stock alone for about a half hour to let all the impurities settle at the bottom. Strain it a second time through a fine mesh strainer. over another large pot or bowl. Pour very slowly as you do not want the impurities on the bottom to get into the strained stock. Dump the impurities at the bottom into the trash.
  4. Let the stock cool to room temperature, then refrigerate overnight to let the fat rise to the top and solidify so you can spoon/pull it off easily. The stock will be gelatinous. Warm it gently to loosen it up before adding to the stew.
  5. You should have about 4 quarts of stock. You will need 2 to 3 quarts for the stew, so freeze the leftover quart or 2 of stock for later use in something else.
Make the stew
  1. In the largest stockpot you have, 10-12 quart or even a Dutch Oven, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.
  2. Season liberally both sides of the short rib chunks with sea salt and pepper. Place the beef in the pot, a little at a time as not to crowd the pan because you don't want to steam them, you want to sear off all sides of the beef (you just want to brown them, not cook them completely.) Remove the beef chunks to the bowl with bacon and chiles. Set aside.
  3. Add 2 cups of your short rib (beef) stock to the pan to deglaze it, making sure to get all the delicious, brown goodness that cooked onto the bottom of the pan (the fond) scraped up. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ tto 2 hours. The celery will be very limp, as will the chiles. Taste the stock. It should taste like the best beef soup you’ve ever had!
  4. With a pair of tongs, remove the short rib chunks to a colander over the bowl you used earlier. Be careful, as by this time, the beef will be very tender and may start to fall apart.
  5. Remove the bay leaf, celery, chiles, bacon with a slotted spoon, and discard.
  6. Return the meat to the pot. Add in your carrots, parsnips and potatoes, and stir gently, allowing the stew to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots, potatoes and parsnips have started to soften.
  7. Add in your onion, mushrooms, corn and tomatoes. As you add the tomatoes, crush them up; be careful not to squirt juice straight up into the air, which would require the cleaning of the entire stove top! Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and the onions, mushrooms, and corn are tender. Remove from heat and add in the vinegar and lemon juice. Stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.
  8. You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot with a drizzle on the top of each bowl of stew of homemade (or your favorite sore-bought) BBQ sauce, stirring some of it into the stew.
Recipe by parsley sage sweet at