Paprika Short-rib Beef Stew

Ingredients

• 12 oz beer 
• 1 tsp pepper black freshly ground
• 4 pounds beef ribs bone-in
• 14.5 oz canned tomatoes whole peeled chopped canned
• 0.5 cup flour 
• 4 cloves garlic finely chopped
• 1 medium onion chopped
• 2 tablespoons paprika hot
• 2 teaspoons pimenton de la vera smoked spanish ( paprika; see Notes)
• 2 pounds baking potatoes 
• 1.5 tsp salt divided
• 4 strips bacon thick-cut

Equipment

• bowl
• frying pan
• paper towels
• oven
• pot
• wooden spoon
• ziploc bags
• spatula
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 30
2. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large resealable plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture.
3. In a large Dutch oven or other heavy ovenproof pot over medium-high heat, cook bacon until fat renders.
4. Transfer bacon with a slotted spoon to paper towels and reserve.
5. Pour off all but 1 tbsp. fat from pot.
6. Add short ribs and brown on all sides, 3 to 5 minutes per side.
7. Chop reserved bacon and set aside.
8. Transfer short ribs to a plate and reserve.
9. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes.
10. Add garlic and cook, stirring, until fragrant, about 1 minute.
11. Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan.
12. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and bake two hours.
13. Peel potatoes and cut into 1-in. pieces.
14. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes.
15. Add salt and pepper to taste. Spoon off excess fat and serve hot.