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Adapted from a recipe in Sunset Magazine, October 2007.
1/2 cup flour
2 Tbsp hot paprika
2 teaspoons smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut 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)
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1st Keep
 tihleigh
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