Recipe from Joyce Goldstein
Adapted by Florence Fabricant
Updated Feb. 28, 2024
- Total Time
- 3 hours, plus marinating
- Rating
- 4(160)
- Notes
- Read community notes
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft. She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein. She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works. “If you use a tagine for the recipe, it must be a large one, about 17 inches in diameter,” Florence writes. “For a smaller one, 12 to 14 inches, you can make the dish to serve four, reducing the quantities of ingredients by one-third.” —Florence Fabricant
Featured in: PAIRINGS; A Wine Long in Flavor Meets a Platter of Short Ribs
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Ingredients
Yield:6 servings
- 3pounds beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
- ½cup extra virgin olive oil
- 3tablespoons sweet paprika, Spanish or Hungarian
- Salt and freshly ground black pepper
- 3large onions, chopped
- 2cloves garlic, minced
- 2teaspoons ground cumin
- ¼teaspoon hot paprika or cayenne, or to taste
- 1cup dry red wine
- 1½cups chopped, seeded canned plum tomatoes, with some juice
- Grated zest of 1 lemon
- 1bay leaf, sprig fresh marjoram and sprig rosemary, tied together
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
547 calories; 30 grams fat; 7 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 51 grams protein; 971 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place meat in a bowl, add ¼ cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
Step
2
Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
Step
3
Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2½ to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.
Ratings
4
out of 5
160
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Cooking Notes
PatBW
Agreed, delicious. Merited a second serving.
I used a garlic seasoned oil for part of the olive oil, omitting the garlic itself. I also limited the onion to a small amount of sliced Spanish onion. For the paprika I used a mix of regular and smoked paprika. This will be a dish I return to regularly.
LindaL
Delicious! I used short ribs, with a few modifications. After all ingredients were added and came to a simmer, I put the casserole in a 325 degree oven for 3 hrs.
I used only 3T. oil total, 2T. in the marinade and 1T. for the browning, and then I poured off almost 1/2 cup fat rendered from the meat before adding the onions. I made it a day ahead and skimmed most of the surface fat before reheating. It still turned out very rich and flavorful.
I would make it again, maybe served over polenta.
Nicole
As you start to sear the short ribs watch out, you'll get hungry. Saute the onions & garlic, you'll get hungrier and a teenager will magically appear to set the table. I roasted this dish for 2 hours at 325...the aroma brought the rest of my family to the table. I served the savory short ribs up with with seasoned roasted sweet and Yukon gold spuds and naan bread to soak up the juices. No leftovers at all save a bit of juice for or dogs dinner. Enjoy!
Lisa
I made this and we loved it!! I modified with mushrooms carrots and small cut up potatoes. Will definitely make again.
george
I put 1/2” slices of fingerling potatoes with skins on in foil with salt. Closed it 3/4 wayand dropped the parcel on top of the cooking stew, then the lid. At the end all were combined a bit vigorously Chopped parsley is a needed finish I think. What a fine recipe we were given by the two chefs. Too bad I can’t communicate a thank you.
Es
I used boneless bison stew meat and this turned out delicious. Made a day ahead and then rewarmed in the oven. An advantage to the bison is that there isn't any fat on the meat. For the two of us, I used one pound of meat, a combo of sweet and hot Hungarian paprika, and instead of the canned tomatoes, a couple of peeled chopped tomatoes. Added more liquid for reheating. Served with a mixture of cabbage, onions, and wide noodles seasoned with paprika.
Kate
Gorgeous and satisfying. We went full on Spanish, with smoked sweet and spicy pimentón, Rioja for the red wine and two crushed guindilla chilies for a little added heat. Served with homemade crusty bread.
Adrienne A
A richly flavored stew with a different spice palate from the usual beef and wine combination. Not spicy if you only use the 1/4 teaspoon of hot paprika -- I will use a bit more next time. Also, it's easier to deglaze the pan with the wine if you put the onion mixture in the casserole first.
Michele
Really delicious. Followed recipe exactly except swapped out 1t of paprika for (good quality) smoked paprika in the marinade. Fabulous.
Nicole
As you start to sear the short ribs watch out, you'll get hungry. Saute the onions & garlic, you'll get hungrier and a teenager will magically appear to set the table. I roasted this dish for 2 hours at 325...the aroma brought the rest of my family to the table. I served the savory short ribs up with with seasoned roasted sweet and Yukon gold spuds and naan bread to soak up the juices. No leftovers at all save a bit of juice for or dogs dinner. Enjoy!
Joan Oakland
Made tonight as per recipe minus herb bundle (not available) and baked in oven 325 degrees for 3 hours. Succulent, tender and delicious! Served over polenta with green pear and gorgonzola salad on the side. Definite do again. Could use even more onions and maybe some julienned carrots and celery. Husband using his finger to clean his plate as we speak! (Said not to tell anybody.) I did up the hot paprika and added some smoked paprika to the mix. (Thank you, Kalustians!)
MBB
Can this be done in a slow cooker or crock pot?
PatBW
Agreed, delicious. Merited a second serving.
I used a garlic seasoned oil for part of the olive oil, omitting the garlic itself. I also limited the onion to a small amount of sliced Spanish onion. For the paprika I used a mix of regular and smoked paprika. This will be a dish I return to regularly.
LindaL
Delicious! I used short ribs, with a few modifications. After all ingredients were added and came to a simmer, I put the casserole in a 325 degree oven for 3 hrs.
I used only 3T. oil total, 2T. in the marinade and 1T. for the browning, and then I poured off almost 1/2 cup fat rendered from the meat before adding the onions. I made it a day ahead and skimmed most of the surface fat before reheating. It still turned out very rich and flavorful.
I would make it again, maybe served over polenta.
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