Short-Rib Beef Stew with Ale

Ingredients:
½ cup flour
2 Tbsp hot paprika
2 tsp smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut beef bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)

Method:

1. Preheat oven to 150°C. Combine flour, hot paprika, smoked paprika, 1 tsp of salt, and 1 tsp of black pepper in a large bowl. Dredge the short ribs in the flour mixture.
2. In a large Dutch oven over medium-high heat, cook beef bacon until fat renders. Transfer beef bacon with a slotted spoon to paper towels and reserve.
3. Pour off all but 1 Tbsp of the beef bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per side.
4. Chop reserved beef bacon and set aside. Transfer short ribs to a plate and reserve.
5. Add the onion and ½ tsp of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated oven, and cook two hours.
6. Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste.
7. Spoon off excess fat (or use a fat separator). Remove the bones if you want, before serving.

Serves 8.