How to Make the Best Hearty Beef and Vegetable Stew
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2024
- Julia and Bridget uncover the secrets to the perfect Hearty Beef and Vegetable Stew.
Get the recipe for Hearty Beef and Vegetable Stew: cooks.io/3bNMGZD
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I omitted the kale & used leeks, parsnips, carrots, onions, shallots, celery, peas, mushrooms, & potatoes, in addition to garlic, tomato paste, Sherry wine, salt & pepper to taste, etc. I served it with garlic bread. When I serve it over mashed potatoes, I leave the potatoes out from the stew. Everything is done on the stove top. Delicious! A comfort food!
these women did not mince words. truly top 3 stew i've ever tasted. i just polished off my third bowl and came here to say thank you julia, bridget and the fine people at america's test kitchen. well done
7:39 I use cabbage instead of the kale or Chard in my cooking. Thanks for sharing this with me 😊. Hello from Indiana USA and this 62 year old lady.
Oh that cabbage is a great idea! Thanks!
This Canadian loves America's Test Kitchen! Excellent recipes by terrific instructors. Oh, and kale is a good, hearty, power-packed ingredient for these colder months to add to one's stew. Kale, Swiss chard, Chinese broccoli, collard greens, or rapini. Your stew; your choice. More vegetables; the better, I say to get through Autumn and Winter. Serve with a nice, fresh, crusty loaf of bread to soak up every drop of that beautiful broth and there is no better dinner. C'est très bien. Délicieux!
J'espair qu'il est tres bon pour manger. (I hope my French isn't too mangled. This dish seems to call for some French.)
too bad we have to pay for the recipes from them though. Jeez
@@nighthawk_predator1877 You could probably borrow their cookbook from the local library.
I TRULY "LOVE" WATCHING YOU TWO LADIES EVERY SATURDAY ON PBS ALONG WITH THE REST OF THE GREAT KITCHEN CREW, BUT WISH YOU WERE ON MORE THAN ONCE A WEEK. ANY HOW......THANKS FOR MAKING COOKING LOOK SO EASY AND FUN.
This is, hands down, the best stew I have ever had. The meat is so tenderly delicious, and the wine adds a complex flavor. I have made this recipe twice and both times it has come out heavenly. The first time, I followed the recipe to a T. The second time, I had bison stew meat and I substituted radishes for the potatoes for a lower carb meal. I think that adding the wine plus the slow cooking in the oven may be the secret to this delicious recipe.
Making this for a picky family? Just blend the mushrooms and sauce towards the end of the cooking process. This is one of those meals, where every bite makes you pause, as your eyes roll back in your head and you groan from delight and disbelief. This is in my top 5 comfort foods, unbelievably good!
Have wondered about other recipes which put the veg in at the beginning, resulting in mushy texture. Have modified my technique as per the ATK recipe which results in a one-pot meal with fresh-tasting veg! Thanks.
You are
both adorable Chefs, I truly enjoy watching your shows... I watched you 10 years ago... very inspirational!
A humble beef stew can be the most magnificent meal if done properly. You did it properly and more! I play around with beef stew in order to get the most beefy flavour. I begin by sautéing two grapefruit sized diced onions for about ten minutes then adding beef chunks, mushrooms and grated garlic and thoroughly browning it all. This gets me the unique intense flavour of beef that I like. I then go on to add liquids, veggies and thickener. I love that you added kale so am going to add it to my next stew. Thanks for this incredible recipe. Cheers, Colin.
Making this now, 1 1/2 hours to go until chow is ready! All steps followed , should come out good! Thanks for this simple no nonsense cooking show
oh so good, I just made it and I could not believe how kale goes so well in this soup, love love love it, thank you.
But does it go well in this stew?
@@davidwilliams7935 yes, it does, I made this soup 2 times already.
I made this tonight. I really liked the flavor, but next time I’m leaving out the kale. Oh, and I didn’t have a whole cup of red wine- next time I’ll make sure I have the full cup and a half.
Yes. No kale please.
This video convinced me that making this stew would be worth a couple hours of my time. These ingredients will be going on my shopping list! Thanks, ATK! And I always smile at Julia's enduring love for kale every time it comes up, a recurring theme over the years. So charming.
I wish these 2 ladies would open a take out order restaurant in my neighborhood.
Always enjoy learning from ATK. You two wonderfully personable ladies, Cook's Kitchen, Gearheads, the Taste Test episodes, & especially your Test Kitchen segments. All of the on-camera ATK Crew is top notch.
My Dad taught me his Beef Stew 40 years ago, but I'll try yours, as ATK has yet to let me down.
Cheers & God Bless.
soo good. left out the kale, instead of added greens...Love your Soups & Stew book. Must have......
Sounds like the best of stews, and I am no slouch. Love the idea of adding greens in the last minutes! 😊
I made a combo of their recipe and Tyler Florence's recipe. Used Pinot Noir red wine. Veggies were onion, red potatoes, carrots green peas. I browned with salt, pepper and flower. I used button mushrooms, fresh tyme, shaved orange peels. I did on the stove top and in the oven. I am making again now and will add celery rhis time and use a portobello mushroom instead. I also did their chicken broth and beef combo. I did not use kale. I took to work and shared, everyone said it was awesome. It did not last long. After prep work I found this pretty easy to make. I will do the flour roue this time and tomato paste. Also my red wine wasn't and isn't a blend. Im using pearl onions this time. I cooked on the stove 1hr 45 mins with all veggies except peas and potatoes and added the potatoes then went into the oven for 1 hour. When it came out i added the peas and parsley and they bathed for about 15-20 mins. Also I did 750ml of wine, the whole bottole
I followed this recipe precisely. It's now in the oven. If it tastes nearly as great as my kitchen does, it should be a winner. Thanks guys!!
Your kitchen tastes good ?
You ladies rock.
That stew looks amazing.
loved this on the eve of thanksgiving. so satisfying. reminds of my childhood, dad would make oxtail soup with parsnips carrots and turnips. gallons of it and the neighbors would come over for a bowl!
I haven't had Ox tail stew in years, My mom would make it when I was a kid. I can remember the look on my friends face when I said "ox tail"
Looks delicious, I will try in the summertime.
Never had kale in my stew, but I am excited to put this recipe together . . . Thank you for all you at ATK do. I Love ATK
Loved the new twist on making stew. I always followed my moms hearty stew on the farm
You are amazing, both girls! I lime you very much. Always smiling, laughing. Thanks.
I ran to the grocery today and I grabbed all the ingredients except the mushroom..the store was out of mushrooms..haven’t heard of a run on mushrooms, but there you go.
You can use dry, reconstituted, mushrooms from the Asian grocery, and include the water in the recipe. You won't regret it!
I'll trade you one portobello for two rolls of toilet paper
I went to three grocery stores & could not find garlic or ginger. What? Really? The strange things that have dissapeared during this quarantine.
I couldn’t get just one portobello, I had to get a tray of 4. I took one and coated it in an Asian style marinade and grilled it with a little cheese and put it on sourdough bread with Japanese mayonnaise and it was delicious. I wish some of the burger joints offered a portobello “burger.”
@@Mark_Mars IT IS ABOUT THAT TIME AGAIN WITH THE SECOND WAVE
Wow, this was delicious! The only thing was, despite putting it in our gas oven at 350F for an extra 2 hours after adding the veg, all of them were still completely raw! I ended up having to bring to a boil on the stove for an additional 20 min before the potatoes were only just done. Not sure what went wrong, but despite taking six hours to make (start to finish), it was delicious! Gobbled up in appreciative silence by the whole family! (Also, I love how friendly and nice you 2 are, with each other. Lovely dynamic!)
DID YOU USE A DUTCH OVEN POT?
Same thing happened to me ... I left in oven for some more time... then removed the vegetables and microwaved them ... it was ok ... weird. Assuming today all will be fine ... because I’m not giving any away. Lol that was 2nd time ... first time was great.
I thought she said it should go into a 300 degree oven. Maybe that was the issue? I hope you figure it out cuz this looks too good! 😄
So the third time it was perfect. Like first time. Since it was too warm to put in fridge I put it outside on deck ... it was well below freezing . Next day it was frozen thru. Reheated in 300 oven when ready to serve it. Got a rave review. All times I’ve left the kale out.
maybe get an oven thermometer to verify the temperature?
I've seen many channels in utube claimed their beef stew is the best one, but after I've gone through your video, now I knew what is " BEST OF THE BEST".. supposed to be‼️
FIVE 🌟🌟🌟🌟🌟 STARS
✨TOP NOTCH ✨
🕊️ CHEF 🕊️
No 1
I’m cooking your stew recipe right now. Thank you so much 😊
Julia cooks like I do. She's my #1
pro tip, if you're planning for leftovers leave the greens and peas out and add them next day when its reheating.
Great video, which makes me want try kale and parsnips in a recipe, but the recipe link goes to a page where a membership is required, which has not happened before when coming from the TH-cam video description. Fortunately, I’ve got the ATK seasons 1-19 cookbook and I’m hoping the recipe is in it.
One of my favs of all time, thank you ATK!
Amazing recipe. I'm not a fan of a few ingredients so I swapped parsnips with celery and peas with leeks.
I'm making this now. It's a long process but I'm sure it will taste delicious
Great looking stew. I was thinking of instead of braising in the oven, if I could move over to a crock pot for that step of cooking and simmer it for the day.
I was thinking the very same thing.
@@curiouslyme524 it works just fine.
P.S. Before 2012, the biggest buyers of kale were caterers who used the cruciferous greenery to line food displays. Kale has been around for a long time, but never before has it been consumed so ravenously, or served as a symbol of pop culture.
And Kale is rough on the digestive tract. And Kale is on the way out.
I suggest Turnip Greens which are yummy, or Spinach, or Collard Greens. All three have been enjoyed for decades, if not longer.
I grew up on Southern - Soul Food. We ate all kind of greens including kale. People complain about how long we cook greens, but I believe it helps to avoid complications of excessive oxalates and the harshness on the digestive system. So, I've been eating kale, collards, turnip, rabe, mustard....greens, all of my life- long time. 😀
Kale taste like green-pot-scrubbies.
@@sunrae7680 I'm Southern too! It's a long tale, but my love of turnip greens started as a baby who wasn't yet allowed food! According to my grandmother, Froggie, "the baby asked for 'em."
The reason I cook them so long is for flavor. No matter what you season them with, the true turnip green taste only comes out with time. I love STRONG GREENS! Being a true southerner, I season with pork. The best greens and pork comes from the farmer's markets! Just last weekend I bought 6 lbs. of turnip greens!
@@sunrae7680 PS... Soul Food is the best!
Those would be good instead of kale. You might try Swiss chard - its flavor is very mild.
Tomato paste is not part of this beef stew recipe but many people add it to that because the taste becomes succulent and delicious however you both are awesome chefs you made exceptionally great beef stew with mushrooms and kale that I haven't eaten that I had heard of mushrooms but I didn't know kale before this video is very helpful for everyone thanks.
I was gonna write another beef pun for this one...
But that would be *Stew*-pid of me!
GROAN!
😂🤣😂
Hehe
It's OK he has a day job.
Don't pork it up!
monthly Stew segments please!
9:25 oh, and Hello from Quarantine
I will never use anything this channel presents. I tried one thing and it was false. They want money from you.
Add multiple hours to this recipe.
But I am making stew this weekend I will make your way loved the greens sooooo. healthy too. Luv ya guys
Made this last night and it came out flawless !! Thanks ATK.
I made it for company, and it got raves! Thank you.
Haven’t made it yet but I was skeptical about the vegetables. After watching video I changed my mind. I’ll make it as presented. Red wine and mushrooms check and check.
Scratch the kale, I say. Substitute chard or beet greens.
Also, check the parsnips you use; some may have a woody core that should be trimmed out before cooking.
ATK is the best cooking show ever to be on TV. They show you correct techniques and teach you about the science of cooking without making home cooks feel inferior. Food Network is a joke and has been for the past 15 years, nothing but competition/reality shows and reruns from the year 2003.
Nice hair cut! Dear Julia! New idea using kale in stew.... looked delicious! 😉👍
I changed a couple of ingredients, excellent recipe!
Thank you, can almost smell it!
That's an all day job in the kitchen to make this stew. Hard to make this recipe when you get home at 6 and everyone is hungry.
Gonna make it in my Instant-Pot.
Tricycle
How did it taste from the instant pot?
This was delicious.
The kale is an excellent addition.
I love these guys.
Love just about every recipe you all present to us and the many cookbooks and magazine articles you write. Thanks and I must keep on learning a lot from you thanks.
Oh so very tasty. Love it. Beef is always a good choice.. keep your program coming. We need more incentives. ..
Love these recipes. Thanks
That looks super delicious .. thank you
Thanks! Made this tonight here is Minnesota (made it all the way to -1ºF today) and this stew really hit the spot! It's in my go-to soup/stew list. I think I'll skip the peas next time--I don't like peas all that much, unless it's split pea and smoked ham hock soup :^) I find the pea flavor doesn't go well with the stew flavor. The kale works perfect, to me.
Trying your beef stew today hope I can make good. You ladies are great.😊
How did it turn out? I'm making it right now for dinner tonight. My wife is out Christmas shopping so by the time she gets home she will be tired and hungry!
Was really good 👍
No kale in my stew please!! Thanks.
We just made it and doubled the kale 😆 Added at the same time with the rest of the veggies though so it was nice and cooked down... And a good stir halfway through! 🙌
You are missing out in more ways than one.
I agree! A hard pass on the kale!
@@TampabruhSame! I'm not a fan of kale.
I like kale in certain recipes, but not in beef stew.
What temperature do you set the oven?
Now that looks like how a delicious stew should look.
Love, love, love this. Want to make it.☺☺☺
I would substitute the kale for mustard greens. (Love these ladies)
Just curious, why do you use vegetable oil and not olive oil?
It takes around 4 hours to make this Stew. Really impressed with how delicious and tender the meat is. I only had regular sliced mushrooms and not Portabella. Next time I would use Portabella
I did not have red wine and so used the recommended broths and tomato paste. It was o.k. But was missing that punch..I
The addition of the other vegetables was good.
The gravy could be a bit thicker and easy to make this happen.
Overall I give his recipe 7 out of 10.
You needed the red wine
Thank you.
Looks so good! Question: WHAT if one cannot have red wine? Would pomegranate juice substitute well for the red wine? Thanks so much! Looks amazing!
Sherry can be used. It's made from white grapes.
Looks very yummy, I love stew. No kale for me though too much vitamin k in it.
Love you guys!!!!!!!!
Here in Norway we call this stew "LAPSKAUS " and it's very common here :-)
I thought I was the only person in the world who mixed beef and chicken broth together. Now I no I am not alone on this planet.
Yummy
I'm suing for a sample of this stew.
What can you substitute for the wine?
I might add spinach to mine, as some have said, and maybe the parsnips, but not Kale. I'm not a huge fan of mushrooms, but I can tolerate them. And you have to add Worcestershire sauce, don't you? I add lots of other herbs and spices as well. I think for stew you just have to enhance the overall flavor as much as you can. For a roast it's more about the roast and less the overall flavor, but I like my stew to smack me in the face with flavor. For me stew is a stove top thing. I like to stay on top of it and taste it often, plus I give it plenty of time to deepen the flavors. Nice big chunks of the veggies are important too so that they hold some heat as you eat it -- perfect for warming you up. 😉
"Lots of water" for big flavor? Nooooo.....lots of stock for big favor
@@oneitalia2312Exactly! Water should just be used to cook pasta. Stock or broth, yes. Water, no.
Excellent stew
Gave your video a like even though there was kale 😝
Too funny.
If you want to have sex when you're pushing 100, EAT YOUR KALE...
We needed this last week in New England not today.
Stew is good to eat no matter the weather.
Stew this good can be served ANY time!
It looks delicious 😋
mouth watering - except for the kale - and will definitely give it a go. Make stew all the time but never in the oven. For sure mushrooms are the secrete weapon.
Great stew despite not having portabella or parsnips. Kale was good. Took about an hour extra to cook potatoes. All in all, very good.
Made this today. Since it’s St. Patrick’s Day I added Guinness instead of the wine.
Could you tell me what Chalk beef is known as in UK? Thank you.
Ask for beef blade shoulder roasts.
It's chuck not chalk if that helps.
Chuck, shoulder blade 👍
Doesn't matter what you use.
They cook with a kiln in the UK and ruin everything.
How to adjust for the slow cooker?
The older portobello mushrooms are, the darker are their gills. I have once bought some with beige/hazelnut gills from a farmers' market.
That bay leaf comment was diced at you, Mr. Kimball ; 0
Did she add bay leaf? I'd leave out the bay leaf and the kale but add instead red chard. I would do exactly what she did for the rest of the stew. It looks fantastic. I love that she added parsnips. They add such flavor. I think I'll make this this weekend.
There are 2 stews I want to learn how to make. I hope Americas Test Kitchen will undertake and show how to make it the best. The first is a pork ribs with lotus root. The second is Bouillabaisse, I really want to know how to make this soup.
They made a Chicken Bouillabaise: th-cam.com/video/vgYL1fCl6ZU/w-d-xo.html
It's all over TH-cam
I made this exact meal in my slow cooker crock pot. I. Downed the meat first and then did all the rest.
Yummy.
And now am hungry
How all do you cook in stove for
Can your show add graphics saying what you're doing. Ex: spelling out what ingredients, temps, etc.
It is posible to use broccoly flowers insted kail leaves.🥦🥦🥦🥦
ik im not americas test kitchen but i think you definitely can, just beware that parts of the broccoli flowers might fall off into the stew which you might not want (just a personal preference thing, up to you) and broccoli can (but not always) have a stronger flavour, but i think u definitely could 😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎
No salt or pepper? Looks good!
She added salt and pepper to the meat before she browned it. I would taste to see if it needs more.
Any recommendations for the red wine?
My gf (caterer) always tells me, "If you can't stand to drink it, don't stand to cook with it."
Cabernet. Pretty much any harvest will do, so don't use your pricey bottle. The flavor it adds is unreal.
Love you ladies!!!
Don't they, especially in the new outfits, and the HD! Yummy...
Great recipe and beef stew is not one of my favs, though I do like chicken stew!
Surely there has to be more seasoning going on than a bit of salt and pepper on the beef before searing?
Julia, as much as I love you I would never ever put Kale in my stew! It’s entirely too bitter!
I agree Jane
The secret to the kale is not to overcook it. If it still has a little bite to it, it will not be bitter.
Substitute with baby spinach!☺
@@annebooyse1112 Or mangold aka Chard
@@annebooyse1112 that's what I do.