These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest Pumpkin Ale. The recipe uses only 1 pot and ingredients commonly found in every kitchen. The stew cooks with a bread topping which both keeps the beef moist and soaks up the fat from the top of the pot. It is even better the next day, but I doubt there will be any leftovers. Serves 6 to 8.