The Alley Beef Stew Recipe

Name: The Alley Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup garlic oil; 4 pounds boneless short ribs, cut into 1-inch cubes; 10 cloves garlic, chopped; 1 cup 1/4-inch diced bacon; 2 cups red wine, such as cabernet; 6 cups chicken stock; 6 cups diced tomatoes; 1/4 cup tomato sauce; 1/4 cup Worcestershire sauce; 2 tablespoons beef bouillon; 3 bay leaves; One 8-ounce can tomato paste; 12 red potatoes, quartered; 4 carrots, chopped; 4 stalks celery, chopped; 3 onions, chopped; 2 tablespoons brown sugar; 1 tablespoon cooking sherry; Salt and freshly ground black pepper

Servings: persons

1/4 cup garlic oil
4 pounds boneless short ribs, cut into 1-inch cubes
10 cloves garlic, chopped
1 cup 1/4-inch diced bacon
2 cups red wine, such as cabernet
6 cups chicken stock
6 cups diced tomatoes
1/4 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons beef bouillon
3 bay leaves
One 8-ounce can tomato paste
12 red potatoes, quartered
4 carrots, chopped
4 stalks celery, chopped
3 onions, chopped
2 tablespoons brown sugar
1 tablespoon cooking sherry
Salt and freshly ground black pepper

1
Preheat the oven to 350 degrees F.
2
Heat the oil in a large pot over medium heat.
3
Brown the beef in batches.
4
Add the garlic and bacon, and saute until brown.
5
Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste.
6
Bring to a simmer, then carefully transfer the stew to the oven.
7
Braise the beef for 1 hour.
8
Add the potatoes, carrots, celery, onions, sugar and sherry and return the pot to the oven.
9
Cook until the vegetables are cooked through, 30 minutes.
10
Add salt and pepper to taste.

1397

kcal

Calories

Fat

104

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup garlic oil, 4 pounds boneless short ribs, cut into 1-inch cubes, 10 cloves garlic, chopped, 1 cup 1/4-inch diced bacon, and more.

Yes, The Alley Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Alley Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions