I mean it when I say that this is my favorite recipe that I've developed in 2022. It kinda came out of nowhere, but it's a super fun and comforting flavor bomb that I hope you like as much as I do. Report back if you make it to let me know how it turned out.
Duuuuude. You just did a shepherds Pie (peas, potato, dark beer) stew a la bourgignon (carots, pearl onions, shrooms) ! I needed this in my Life! Will cook it next weekend! :)
Bri, you know that feeling you get when you 'hit the jackpot' in some aspect of your life? (met your future wife, got a big bonus at work, found a great deal on a house, car, etc.) ...and your instant reaction was to simply laugh (because words just weren't enough)? Yeah, that was me last night when I took the first bite of your _Comforting 1 Pot Beef Stew_ that I made. I mean, holy smokes! I could write an essay on the experience, but OMG... Absolutely _everything_ about the finished product was stellar ...and now I know why you ranked it your Best Recipe of 2022! From the seared chunks of beef that were perfectly firm/tender and yielded such unctuous goodness, to the broth that was so utterly beefy that it could have come straight from the kitchen at the French Laundry -- it was lip-smacking insanity, bro!! Anyway, thanks for everything you do. Your tutorials have enabled me to step my game up into the stratosphere, which is hard to put a price on. Nevertheless, here's a token of my appreciation. You are the man!!!
My son (who loves to find new dishes to try) found your videos and was drawn immediately to this beef stew recipe. He made it all by himself - he's really very handy in the kitchen (and your video was a great guide). The results were amazingly good and my decades old beef stew recipe, previously coveted by other family members has now been retired in favor of yours. Happy/sad. 😂
Is it because this guy's recipe uses a WHOLE STICK OF BUTTER??? I was appalled that he just threw in a whole stick of butter. I wonder if there's a good, healthier substitute for that. Not margarine--that stuff is even worse. But pork lard or something?
@@pdruiz2005 The butter is there to make the roux that thickens the gravy. Pork lard would be just as unhealthy as butter. If you want a non-fat substitute maybe you could try corn starch as the thickening agent. It would change both flavor and texture to some degree, but may be acceptable to you.
@@janflewelling6277 Oooh! Thanks for that! See, I didn't know corn starch could be a good substitute for butter in such recipes. I'll put that in my back pocket. Really great suggestion.
@@samithonjames370 Thank you for the respectful way you're talking to somebody who knows almost nothing about cooking. It's people like you who make the world a better place...LOL...
I’ve never eaten a beef stew that I’ve enjoyed, but you made it seem so good, I decided to try it. I made it tonight, and it’s possibly one of the best things I’ve ever eaten. Thanks!
@@abbshurzyes Salt is especially important when it comes to making soups and stews - going from bland to great can be fixed with the right amount of Salt. Unless someone has health issues, don’t skimp on the Salt!
I made this Saturday, and it is absolutely phenomenal. This channel has rapidly become my favorite cooking channel - I have made the beef enchiladas, the chili, the beef stew, the al pastor tacos, the kao soi. All of them turned out brilliantly.
Yeah Brian is the pretty boy of TH-cam cooking, but he is super skilled. I’m at the grocery store getting pearl onions and a stout beer for this recipe as I type this! Haha.
A tip from a Japanese chef i worked in a kitchen with many years ago, when cutting veggies for something like a stew but them in to similar sized chunks with irregular angles to the cuts, the end result is more rustic and pleasing to the eye..... i have been doing it that way ever since i tried it for myself.
Visiting my parents for Christmas. I made this last week for them. They liked it so much they've asked me to make it again today. This recipe is golden.
perfect!!! Brian is a pleasure to take instructions from, I am sick of recipes that are so slow they are painful, I don't need to watch someone wash and peel pounds of potatoes, while they talk all about their family and their pets, and their childhood traumas!! best stew I have ever had and I LOVE browning the beef in the oven
Small point, but -- I love how you noted that you started with 5 lbs of chuck and after trimming it was down to 3.5 lbs. I often wonder if some recipes give a weight that you should start with or the weight you should end up with after trimming and prepping the particular ingredient. Well done!
@@orionwesley On Brian's BEEF BOURGUIGNON video, I commented that my mother, in the 70s, made Beef Burgundy and the foundation of it was Campbell's Golden Mushroom Soup. It was good, but not Pro. Mother doesn't always know best.
@@orionwesley Butcher here, stew meat is honestly not usually the way to go. Pre-cut stew meat is usually whatever random bits of cuttings we have, and its often beef round, which is MUCH leaner and tougher than chuck. It will work, but not have the same luxurious tender, fatty texture. I will say though that Brian prob overtrimed the chuck a bit. You can leave a lot of that fat in, just take out the giant chunks.
Made this yesterday put it in the fridge overnight and warmed it for dinner tonight. It was AMAZING. Best beef stew I’ve ever tasted no question. I started with caramelizing 1 large onion took it out before par cooking the other veggies and added it back in when the meat went in, I cooked my roux deeper , to a milk chocolate color and used homemade chicken stock with an extra 10grams better than bouillon and I had a little less stock making mine a little thicker but I wanted it that way. I also added one stalk of celery. Cooked the vegetables to still slightly firm in the middle. I have a son that’s disabled that we mash his food. This wasn’t Mashable had to be chopped up but in the perfect way. I don’t want mushy stew!!Topped with fresh parsley. Bravo to you, I loved it!!
Greetings from Seattle Brian. Looks delicious I’ll make it this weekend. Deepest condolences and sympathies about loosing your momma. She’s with you always in spirit and is present in everything you do. ❤
Thank you for posting this recipe video, Brian, and you were not engaging in any hyperbole: it is absolutely fantastic! I followed your instructions (using frozen pearl onions as I hate peeling fresh ones), it was easy and the results worth the small effort to assemble the stew. I went to my local French bakery to buy a baguette, opened a bottle of Shiraz and was in gustatory heaven!
@@jamescassar5348 the States’ North (Montana, Illinois, anything about TN really) gets very cold, very fast in Winter. Then, in the summer, it’s a bajillion degrees, but that’s a different note.
@@stupidthefish1979 here our lowest is around 2/5 c but with the humidity levels it feels like hell( no pun intended). Our highest was 48c with an average of 37-42c which again thanks to the humidity feels like hell.
Tell ya what Bri, your videos have already turned our cooking around after decades of cooking particular old fashioned ways, woken us up to new n better ways of storage (we've adopted deli containers & forsaken Tupperware, makes so much more sense), and clarified the *best* way to make a particular dish. The Swedish meatballs, Italian dressing & weeknight pizza recipes blew away the whole family, the senior parents included. And with perfect timing, this video comes as I just picked up our CSA share, with a grassfed chuck roast, smallish Kennebec potatoes, and fresh carrots. I know what I'll be cooking this weekend. Thanks so much for reintroducing excitement & fun into our 35-year marriage/foodie/cooking partnership!! We appreciate what you do.
@@BrianLagerstrom I have NEVER seen this recipe!!! It Looks Amazing!!! Any Recommendations for Type of BEER to use? I am in the USA in Louisiana and DARK BEER isn't very popular. I do my stew in SLOW COOKER for 6.5hrs on High and it comes out Amazing
Made this for my lady this weekend and we thought it was insane. She said this was my best dinner of 2022 as well. Great stuff, Brian. Thanks for your awesome content.
Highly recommend roasting all veggies on a sheet tray and then adding to the stew. You get the roasted texture and flavor added to your stew which I find is a huge improvement.
Great suggestion. Can have the vegies in the hot oven at the same time as the beef - one less step. I'm cooking this stew now and have already passed the pre-cook vegies step. But I will try that next time I make it. Thanks for the tip. 😊👍 BTW - one thing I did today - I took the scraps trimmed from the beef and browned them on a separate pan from the stew beef. Now my 4 doggies have special treats for the next couple of days. 🐶🐶🐶🐶
Made this today…so so good. Done after 3 hours exactly. That cheater beef stock is awesome. After 3 hrs I took out the solids and reduced the gravy for another 10-20min or so. This channel rocks!
I have made more of your recipes than any other foodtuber or maybe even OG cookbooker/tv chef of all time, and I'll def be trying this process too! I make stews all the time (I could live on hot bowls of food), but there's some hot tips in here that will pay dividends! Like, the 'flavorful liquid' hack and the browning steps. Stoked you're nearing 1M of us loyal watchers now.
so glad to hear that. i've been leaning on the flavorful liquid a lot lately since it's hard to me to keep large quantities of stock in the freezer when i cook so much.
@@bridgetclement2968 If you can't find a stout, a porter or brown ale will be a decent substitute. If none of those are easy to find, I'd recommend just using a cola instead, but only half the volume (225g/8oz).
I’ve looked at many a beef stew video and I pay close attention to the final “look” of the gravy and meat. Yours is absolutely the best, I can’t wait to make it and it’s really easy. Ty yours is among the best food channels on YT !
I made this for the second time last Sunday and it came out sooo good! I had guests over and they loved it. I watched the video about four times before making it again and wrote out the instructions twice, so when I went to make it I had it practically memorized. My friend from work was making it the same day and we sent each other pictures. After I made it the second time, it does not seem like that big of a job.
Greetings from Wyoming. I consider myself an above average home cook who loves to experiment with new recipes. Over my many years on YT I have subscribed to a number of popular cooks, each of whom was a favorite for a while, but eventually my enthusiasm for each has waned. Having found your channel, I can honestly say that I think you might have made me a permanent fan. I appreciate your dedication, humor and instruction so much. My husband's birthday is next week and your Beef Burgandy is on the menu. Every recipe that I have made has been excellent, especially the Beef Stroganoff and Apple Galette. This beef stew and your cheesecake are upcoming projects. I've already printed off the recipes. Thank you so much for all the hard work you do for us.
Nothing beats a comforting beef stew especially with the colder months right around the corner. This recipe looks delicious, will definitely give it a try!
I timed this cook to the first winter weather of the year, and I gotta say, it hit harder than anything I've ever cooked before. First stew I've ever made; best I've ever had. The best chef in the household said, "I want to eat this every day for the rest of my life" -- it was so good we totally forgot to add the peas & ladle off the fat. Round 2 will be done up right, with a local artisan bakery's finest sourdough at the ready. Incredible work, my guy.
I made this at home, absolutely wonderful, everyone loved it. Then I made it at our friends' home where it was a big hit. The recipe seems to make a lot of sauce, and although that is not a bad thing, I added a good bit more of the vegetables to balance the sauce. I used fresh sugar snap peas instead of frozen peas as my fam prefers. There are many other recipes on this channel I am eager to try.
The roasting of the beef (Sorry, I hate browning on the stove. It's such a hassle and a mess), and braising in the oven made this one of my favorite renditions of beef stews I've made so far. Even if I don't follow recipes to the T, this had enough great tips that it upped my beef stew game. Cooked it in a countertop toaster oven too!
Just wanted to add that I’ve made this recipe 4 times now in the late few months (stews are great for bringing to work for lunch) and every time it blows me away. I bring some to my coworkers too and they absolutely love it. I’ve made it with and without the beer (I tend to dislike the taste of beer or wine in my food) but with the beer it really adds a depth I didn’t expect.
I made this today and it was really good! I did add some garlic and used russet potatoes and chopped yellow onions since that is what we had, I did reduce it a bit more on the stovetop too. Other than that stayed true to the recipe. Perfect for this 25 degree day! Thanks Bri!
I made this last week as your instructions. Loved the browning of meat in oven, what a time saver and excellent result. The stock with enhancements, brilliant. End result, and I kid you not, my dinner guests were licking their plates clean. Seriously. I have some video I took. I am going to make again (a) because it was bloody awesome, and (b) because I want to vacuum seal some (cooked) and freeze to se how it re heats, I really hope it works. Really good recipe and to anyone reading this, do it, but follow the instructions. Well worth it. ❤❤❤❤❤
I’ve been cooking this recipe every other week and my one year old loves it. Only thing I changed was the base to low sodium chicken stock for a less salt more subdued taste for a kid. Thanks for the cooking lesson
This is beautiful and I am gonna try it for SURE. At the end I was just screaming 'RICE' because, for me, its the perfect pair for this kind of dish [Portuguese]
You will have 1 million subscribers & more very soon! Making this right now (with a lodge cast iron pot) to lift my spirits out of this dark cold day! So many foodtubers are entertaining but you also give the right kind of advice to elevate home cooked meals. Your recipes are approachable yet elegant enough to impress! Thank you!
i really want to thank you for posting these recipes. i made this tonight and by far reintroduced me and the wife to beef stew, actually 1st time for her as traditional beef stew is not so readily available unless it comes from a can on our SE Asian island. Kam sam nida Brian, we are also mimicking our own “let’s eat this thing dance” ❤
Yesssss! When I watch a cooking Tube and I just know Im going to make the recipe for my family, my heart sings. And I dance. The same way you do at the end. I omit mushrooms from stew but other than that your stew is a total winner. I have a nice chuck roast in my freezer calling me. Listen...."hey lady - stew me". And I will. Thanks Brian. 👍
Beef stew has been my addiction lately! I make a huge batch of it along with some homemade bread. I always toast a slice of the bread in the oven before ladling a huge portion of stew on top, then I just eat it like that! Absolutely heavenly 😋 I have to try this recipe soon, I love the idea of oven searing to help save time.
I made this last night, and it was great. I used a quality beef bone broth, which made the gelatin unneccessary. In fact, I'd cut down on the roux as well as it was too thick, if anything. Good stuff, the oven searing of the beef is a revelation.
Looks great. I was raised with the floured beef chunks method before searing the beef in a pan. But the oven roasting is new to me and I'm doing it with my next stew. Kudos, B!
I'm glad you pointed out the shittiness of frozen pearl onions. I've tried them because other recipes said they were okay and I did NOT like them. I can't find fresh ones though, so I guess just use regular onions in that case?
If you use regular onions, just cut them in quarters the long way and _leave the root end intact!_ That way they don’t break up and make your stew an oniony mess.
I made this the other day and I will never use another method. I did substitute a nice red wine for the beer and I didn't use the tomato paste, my husband is allergic, but I added extra beyond bullion. This is a fantastic meal. Thank you for teaching an old cook new tricks. Now I'm off to the kitchen to make the apple galette.
I love how he takes the time to show you what bad choices actually look like. Like in this video, he showed you those frozen onions and it's obvious they are not the best choice compared to the fresh ones he was peeling.
Hey @BrianLagerstrom, wanted to follow up to my prior post about being in South Florida. We got a bit of a "cold spell" that came through, along with some rain. I grabbed everything and threw this together in the morning and left in a oven I took to 500F once done with your steps. I let it sit all day, at at 6pm had the best stew of my life. I dont even like stew! Had 3 quarts left over after dinner, already down to one. Thanks for this recipe. Definitely will make again.
I've never been sadder that it's nearly summer here in Australia and turning the oven on for three hours would be murder. I'm going to bookmark this for future stew weather
@@salguodrolyat2594 oh yeah! A hearty beef stew and comforting soups, soul food. Just depending where you live, which in my case, is the southern highlands in NSW. Did you know that our Snowy Mountains on the south east coast, gets more snow than the Swiss Alps. We are quite a diverse continent, island, country take your pick. 😉
Perfect on this cold day. Made this and the family loved it. Your details about why you do certain things is very informative (all videos, not just this one), we all then become better cooks! Thank you!
OMG - the roasting for browning - genius! Made this last weekend and froze what was left in two person portion containers. Ate it again on Thursday night - best recipe ever!
Cant wait to make it. Yummy😊❤. I add herb, lemon dumplings on top just 20 mins before the end of cooking. You just gotta ❤ this man. 😂 from Rosie O from Devon, England 🏴
Made this weekend. My wife doesn't really like beef stew and raved about how amazing it was. Said not just best beef stew she's had but one of her top all time soups/stews I've made. I agreed it's the best beef stew I've ever had as well. The only departure from recipe was I used a lot more carrots/mushrooms and also loaded it at the end with finely chopped fresh cilantro. I don't know why but just love taste of cilantro in every soup/chile etc I make. P.S. Also did homemade eggs benny and wife said it's one of best she's had. Said she'd easy pay $25 at a restaurant for what I made with your instructions. Two wins
Thanks for thr tip on how to sear meat in the oven! It's so much simpler than searing on the stove, and quicker! This is by far the best beef stew I've made in a long time!
You have your finger on the pulse of midwestern weather my man. This will be the perfect weekend dish with temps plummeting. And thank you for the recipe that will of course turn out awesome.
A friend of mine substituted arrow root, instead of flour, and it made all the difference in the world!!! I believe that it was the very best beef stew that I have ever eaten in my entire life, and I'm 86 years of age!!! Made it a little thicker, but that was a wonderful flavor and texture !!! Give it a try next time.
As a long-time amateur cook, my big take aways from this video is the roasting of the beef as opposed to trying to pan-sear (which I have been doing for years) and the gelatin... Great video and I will be adding these tools to my bag.
Friend this looks good! We do it over here with one pressure cooker. No need to remove the thick fat initially just cut it in cubes. Fry the meat in the cooker, get your veggies in there, fry some more, add about 3/4 of water. You can use more or less water depending on how much liquid you want in the end. Close the cooker, let it build pressure and cook under it for about 20 min. Sharing this great recipe with you. Love the videos, thanks!
Learned the more from this video than any other to date on TH-cam. Easily the best cooking video of 2022! Gives outstanding results. Explanations of why each step are fantastic 👏 Made recipe with Sam Smith Nut Brown Ale 🍺 Fantastic blend of flavors. Keep up the great work Brian!
Looks good, will try this. FYI if you want to add a little more flavor, I don't oven sear...When I do Carne guisada(recipe suggestion) I go outside to the grill typically with large strips and then cut it into cubes after it's browned.
Oh baby this looks awesome! My beef stew is good, but this recipe and all the tips on the process like oven searing are going to up my game a lot. Cannot wait to try this one!
Sorry for my ignorance but I know Americans don't normally drink like us Brits so not sure if you will be able to buy this easily, but we have a dark beer from the Theakstons brewery called "old peculiar". Not only is it a beautiful drink but it goes in this stew so so so well. Marriage made in heaven
Have you tried the method of peeling the cocktail onions where you put them in a stainless bowl and cover with another bowl - so you have aroundish globe. Hold edges tightly and shake vigorously. The contact and movement “peel” the onions
Thank you for creating a roux before you started assembling the main ingredients. It makes such a difference in the flavour. When it gets done after it's a stew, it can take days for the flavours to arrive. And, it beautiful. Just like satin. I started to salivate over the caramel and chocolatey notes of the beer as you stirred through the mahogany sauce. Nice going buddy!!!!!!!
Bri... My dude, I love that you taught me how to utilize my oven for ground, cubed meats. Also using the oven rather than a stovetop to cook things like this makes my life so much better. Thank you, ✌️
Great techniques to maximize Maillard reaction. On that note, have you ever done an oven roasted mirepoix? 425-450*F. I’ll usually fill a sheet tray, so about double the amount typically called for. Then, after it’s very browned, I’ll blend it with stock and build whatever soup from there. Started doing this to make gluten free vegan soups taste richer and be thicker. Really gives a bouillon like depth, and who doesn’t like some thickness? When using meat, it really puts it over the top. Even split pea, or lentil becomes quite a luscious experience with or without meat. (Source; vegan, gluten free girlfriend)
Before I even watch this...2 notes. I saw this pop up on my notifications and was super excited because the past week or so I've been planning to make my first beef stew of the autumn season and have been trying to figure out how I'd approach it this time. Literally been just musing on this for a week or so. And oh so timely that this pops up! Can't wait to see how you make beef stew awesome. Secondly...you say it's your best recipe of 2022!? You have my attention, good sir. Now. To watch.
Yummo! Looks amazing Bri. Chef Jean-Pierre (on here) has another great method for incorporating flour as a thickener in a soup or stew, and that's using a strainer directly over the pot, pouring in the flour, and whisking that flour into the stew to avoid lumps. Your way is cool, too. Excellent tip for using the gelatin and beef bouillon to spruce up store bought stock. You guys are just full of incredible tips.
I love that you use the white plastic ladle that comes with the Instant Pot and the measuring cup that comes with the Cuisinart immersion blender all the time in your videos - I have both and use them constantly in my kitchen too!
I usually hate recipe videos but, this one was good. No BS, the vid was to the point and gave everything we needed to replicate without wasting our time.. Ty
Thanks for not making me go to another website for the recipe...much appreciated. Looks delicious and I am loving the sheet pan meat roasting idea. Hi from Canada.
Made this tonight for my family of 5 - wow it was good! My wife almost immediately said I should make it again 🙂. I thought your proportions of the various ingredients were right on - not too much or too little of any one veg or the beef and made enough for all of us plus enough leftovers for us all to have it again in a day or two. Definitely a keeper - thanks for such great content 👍
This is straight up the best stew I’ve ever had in my life. I think the big game changer for me was the gelatin in the cooking liquid. I’ve never done that before and it for sure elevated the mouthfeel of everything. I didn’t have bouillon paste, but subbed in miso paste that I DID have. It added a yeasty component to the umami that played well with the beer. 10/10. Can’t wait to make this regularly going forward.
I just moved to Japan, and have extremely limited access to cooking equipment in my new apartment (rice cooker, toaster oven, single induction burner, no oven), and I've been craving some good American comfort food. I'm planning to adjust this recipe to use a pan sear on the beef, and swap out the pearl onions for yellow since they're hard to get - this looks like a great solution! I really appreciate this recipe, since I'm a sucker for long-stewed beef recipes. Just awesome - have been really enjoying your content.
My son was in the process of making this stew whichhe has cooked many times. I asked him to send me the link and =- lo and behold - I found I was already subscribed probably bc of other recipes I loved! Keep up the good work! I mean…good cooking!
This is a great recipe. I added all the ingredients into an app. 220 calories for 12 servings of 1 cup. I wouldn't have thought it would be low calories for the taste.
_Thank You_ for including both Metric and Imperial measurements. Rare for a Yank or Canuck to do the rest of the world such a kindness. Much appreciated my guy. Still asking Babish to do this, years later, and still he either hasn't seen the comments asking or doesn't care enough to. Thank you for making my life easier. Edit: However, you said "Werch" for Worcestershire. It's as easy as Wu-Stu-Shuh. You can say it, anyone can say it. Just say Wu-Stu-Shuh.
This is a really really great beast stew!! I made this last nite and it turned out wonderful. Of all the YT chef recipes that I've made over the past few years this is in the top five for sure. Bri this is soooo good, let's eat this thang!
I mean it when I say that this is my favorite recipe that I've developed in 2022. It kinda came out of nowhere, but it's a super fun and comforting flavor bomb that I hope you like as much as I do. Report back if you make it to let me know how it turned out.
What would your recommended substitution be if someone cannot stand mushrooms? Thanks in advance!
Really good recipe; will tackle it this weekend while watching football. Thanks!
Julia Child had a tip for peeling pearl onions easily, she used to put them in how water for 20 seconds and the peels came right off.
Would you consider adding the tomato paste when you initially brown the veggies? I've seen a lot of soup recipes swear by that technique
Duuuuude. You just did a shepherds Pie (peas, potato, dark beer) stew a la bourgignon (carots, pearl onions, shrooms) ! I needed this in my Life! Will cook it next weekend! :)
Bri, you know that feeling you get when you 'hit the jackpot' in some aspect of your life? (met your future wife, got a big bonus at work, found a great deal on a house, car, etc.) ...and your instant reaction was to simply laugh (because words just weren't enough)? Yeah, that was me last night when I took the first bite of your _Comforting 1 Pot Beef Stew_ that I made. I mean, holy smokes! I could write an essay on the experience, but OMG... Absolutely _everything_ about the finished product was stellar ...and now I know why you ranked it your Best Recipe of 2022! From the seared chunks of beef that were perfectly firm/tender and yielded such unctuous goodness, to the broth that was so utterly beefy that it could have come straight from the kitchen at the French Laundry -- it was lip-smacking insanity, bro!! Anyway, thanks for everything you do. Your tutorials have enabled me to step my game up into the stratosphere, which is hard to put a price on. Nevertheless, here's a token of my appreciation. You are the man!!!
U know by watching his video and liking it u r actually paying him
@@blossompureChileboy is not cheap. Deal with it.
My son (who loves to find new dishes to try) found your videos and was drawn immediately to this beef stew recipe. He made it all by himself - he's really very handy in the kitchen (and your video was a great guide). The results were amazingly good and my decades old beef stew recipe, previously coveted by other family members has now been retired in favor of yours. Happy/sad. 😂
Is it because this guy's recipe uses a WHOLE STICK OF BUTTER??? I was appalled that he just threw in a whole stick of butter. I wonder if there's a good, healthier substitute for that. Not margarine--that stuff is even worse. But pork lard or something?
@@pdruiz2005 The butter is there to make the roux that thickens the gravy. Pork lard would be just as unhealthy as butter. If you want a non-fat substitute maybe you could try corn starch as the thickening agent. It would change both flavor and texture to some degree, but may be acceptable to you.
@@janflewelling6277 Oooh! Thanks for that! See, I didn't know corn starch could be a good substitute for butter in such recipes. I'll put that in my back pocket. Really great suggestion.
@@pdruiz2005 A whole stick of butter is nothing, it's a pot of stew. You don't eat the entire pot, you dingus.
@@samithonjames370 Thank you for the respectful way you're talking to somebody who knows almost nothing about cooking. It's people like you who make the world a better place...LOL...
I’ve never eaten a beef stew that I’ve enjoyed, but you made it seem so good, I decided to try it. I made it tonight, and it’s possibly one of the best things I’ve ever eaten. Thanks!
Has a lot to do with the spices used ! Some folks don't use enough quantity or over do it with them.
Agree about spices/seasoning. Lack of salt is so common with home scratch cooking.
@@abbshurzyes Salt is especially important when it comes to making soups and stews - going from bland to great can be fixed with the right amount of Salt. Unless someone has health issues, don’t skimp on the Salt!
I made this Saturday, and it is absolutely phenomenal. This channel has rapidly become my favorite cooking channel - I have made the beef enchiladas, the chili, the beef stew, the al pastor tacos, the kao soi. All of them turned out brilliantly.
You must be related?
Yeah Brian is the pretty boy of TH-cam cooking, but he is super skilled. I’m at the grocery store getting pearl onions and a stout beer for this recipe as I type this! Haha.
A tip from a Japanese chef i worked in a kitchen with many years ago, when cutting veggies for something like a stew but them in to similar sized chunks with irregular angles to the cuts, the end result is more rustic and pleasing to the eye..... i have been doing it that way ever since i tried it for myself.
Ah yes, rangiri. It's really great for any chopped vegetables pretty much. Salads, stews, sauces.
Visiting my parents for Christmas. I made this last week for them. They liked it so much they've asked me to make it again today. This recipe is golden.
SO GOOD, my hubby who was sick of stew growing up on it everyday finished 2 bowls and just said "wow, good job!"
I could Never get sick of Stew or a Classic like Spaghetti. My Hubby HATES it when I make Spaghetti cause he had "too much" during childhood!! Lol
having lost my mom if youre promising this is like a hug from her count me in. i need it right now
perfect!!! Brian is a pleasure to take instructions from, I am sick of recipes that are so slow they are painful, I don't need to watch someone wash and peel pounds of potatoes, while they talk all about their family and their pets, and their childhood traumas!! best stew I have ever had and I LOVE browning the beef in the oven
Small point, but -- I love how you noted that you started with 5 lbs of chuck and after trimming it was down to 3.5 lbs. I often wonder if some recipes give a weight that you should start with or the weight you should end up with after trimming and prepping the particular ingredient. Well done!
My mom said to just buy stew meat. 😐
@@orionwesley On Brian's BEEF BOURGUIGNON video, I commented that my mother, in the 70s, made Beef Burgundy and the foundation of it was Campbell's Golden Mushroom Soup. It was good, but not Pro. Mother doesn't always know best.
@@orionwesley Butcher here, stew meat is honestly not usually the way to go. Pre-cut stew meat is usually whatever random bits of cuttings we have, and its often beef round, which is MUCH leaner and tougher than chuck. It will work, but not have the same luxurious tender, fatty texture. I will say though that Brian prob overtrimed the chuck a bit. You can leave a lot of that fat in, just take out the giant chunks.
@@orionwesley def don't buy pre cut "stew meat" it's usually not high quality and way more expensive.
@@torreyholmes7205 Better not tell her that or you will find a rolling pin headed your way ! 😂
Made this yesterday put it in the fridge overnight and warmed it for dinner tonight. It was AMAZING. Best beef stew I’ve ever tasted no question. I started with caramelizing 1 large onion took it out before par cooking the other veggies and added it back in when the meat went in, I cooked my roux deeper , to a milk chocolate color and used homemade chicken stock with an extra 10grams better than bouillon and I had a little less stock making mine a little thicker but I wanted it that way. I also added one stalk of celery. Cooked the vegetables to still slightly firm in the middle. I have a son that’s disabled that we mash his food. This wasn’t Mashable had to be chopped up but in the perfect way. I don’t want mushy stew!!Topped with fresh parsley. Bravo to you, I loved it!!
I just made this. I thought I was gonna go crazy peeling all those onions but HOLY COW was the result worth it. Absolutely phenomenal!
Greetings from Seattle Brian. Looks delicious I’ll make it this weekend. Deepest condolences and sympathies about loosing your momma. She’s with you always in spirit and is present in everything you do. ❤
1 Pot Beef Stew! Step 1: Put the cubed beef in a sheet tray
All jokes aside, this looks simply incredibly
Haha, I laughed at that as well.
Technically it's a tray, not a pot, so it still counts!
He's taking short cuts to take time but also sticks it in the oven for 3 hours.
@@Pallethands When he could've done all this "1 Pot" the real one pot and the easiest and a shortcut by using Slow Cooker 💁♂️
Thank you for posting this recipe video, Brian, and you were not engaging in any hyperbole: it is absolutely fantastic! I followed your instructions (using frozen pearl onions as I hate peeling fresh ones), it was easy and the results worth the small effort to assemble the stew. I went to my local French bakery to buy a baguette, opened a bottle of Shiraz and was in gustatory heaven!
Woohoo! Perfect timing -- it's gonna dip below freezing this weekend!
Keep 'em coming, Brian. _You're the man!_
STEW SEASON
Where are you from and how is it already below freezing??? Here in Europe its around 15/20 Celsius. I wish it was abit chiller
@@jamescassar5348 the States’ North (Montana, Illinois, anything about TN really) gets very cold, very fast in Winter. Then, in the summer, it’s a bajillion degrees, but that’s a different note.
@@stupidthefish1979 here our lowest is around 2/5 c but with the humidity levels it feels like hell( no pun intended). Our highest was 48c with an average of 37-42c which again thanks to the humidity feels like hell.
@@stupidthefish1979 NE Ohio in the snow belt here. No snow but it was 26°F last night.
Tell ya what Bri, your videos have already turned our cooking around after decades of cooking particular old fashioned ways, woken us up to new n better ways of storage (we've adopted deli containers & forsaken Tupperware, makes so much more sense), and clarified the *best* way to make a particular dish. The Swedish meatballs, Italian dressing & weeknight pizza recipes blew away the whole family, the senior parents included. And with perfect timing, this video comes as I just picked up our CSA share, with a grassfed chuck roast, smallish Kennebec potatoes, and fresh carrots. I know what I'll be cooking this weekend. Thanks so much for reintroducing excitement & fun into our 35-year marriage/foodie/cooking partnership!! We appreciate what you do.
Happy Anniversary
This was a masterclass in stew making. So many great tips from oven searing, to gelatin to adding the flour to the veggies. Nom, nom, nom!
Thanks Paula
@@BrianLagerstrom Thank you Brine
@@BrianLagerstrom I have NEVER seen this recipe!!! It Looks Amazing!!! Any Recommendations for Type of BEER to use? I am in the USA in Louisiana and DARK BEER isn't very popular.
I do my stew in SLOW COOKER for 6.5hrs on High and it comes out Amazing
@@bridgetclement2968 Pretty sure you can find Guinness in LA. Anything that is a stout should do.
Made this for my lady this weekend and we thought it was insane. She said this was my best dinner of 2022 as well. Great stuff, Brian. Thanks for your awesome content.
Highly recommend roasting all veggies on a sheet tray and then adding to the stew. You get the roasted texture and flavor added to your stew which I find is a huge improvement.
Great suggestion. Can have the vegies in the hot oven at the same time as the beef - one less step. I'm cooking this stew now and have already passed the pre-cook vegies step. But I will try that next time I make it. Thanks for the tip. 😊👍
BTW - one thing I did today - I took the scraps trimmed from the beef and browned them on a separate pan from the stew beef. Now my 4 doggies have special treats for the next couple of days.
🐶🐶🐶🐶
Made this today…so so good. Done after 3 hours exactly. That cheater beef stock is awesome. After 3 hrs I took out the solids and reduced the gravy for another 10-20min or so. This channel rocks!
I have made more of your recipes than any other foodtuber or maybe even OG cookbooker/tv chef of all time, and I'll def be trying this process too! I make stews all the time (I could live on hot bowls of food), but there's some hot tips in here that will pay dividends! Like, the 'flavorful liquid' hack and the browning steps. Stoked you're nearing 1M of us loyal watchers now.
so glad to hear that. i've been leaning on the flavorful liquid a lot lately since it's hard to me to keep large quantities of stock in the freezer when i cook so much.
@@BrianLagerstrom You need another freezer! So do I.
@@MD82321 i DEFINITELY need an aux freezer
@@BrianLagerstrom Any Recommendations on Beer?? Dark Beer isn't Popular in South
@@bridgetclement2968 If you can't find a stout, a porter or brown ale will be a decent substitute. If none of those are easy to find, I'd recommend just using a cola instead, but only half the volume (225g/8oz).
I’ve looked at many a beef stew video and I pay close attention to the final “look” of the gravy and meat. Yours is absolutely the best, I can’t wait to make it and it’s really easy. Ty yours is among the best food channels on YT !
I made this for the second time last Sunday and it came out sooo good! I had guests over and they loved it. I watched the video about four times before making it again and wrote out the instructions twice, so when I went to make it I had it practically memorized. My friend from work was making it the same day and we sent each other pictures. After I made it the second time, it does not seem like that big of a job.
Greetings from Wyoming. I consider myself an above average home cook who loves to experiment with new recipes. Over my many years on YT I have subscribed to a number of popular cooks, each of whom was a favorite for a while, but eventually my enthusiasm for each has waned. Having found your channel, I can honestly say that I think you might have made me a permanent fan. I appreciate your dedication, humor and instruction so much. My husband's birthday is next week and your Beef Burgandy is on the menu. Every recipe that I have made has been excellent, especially the Beef Stroganoff and Apple Galette. This beef stew and your cheesecake are upcoming projects. I've already printed off the recipes. Thank you so much for all the hard work you do for us.
Nothing beats a comforting beef stew especially with the colder months right around the corner. This recipe looks delicious, will definitely give it a try!
🙏🙏 best of luck with it.
I timed this cook to the first winter weather of the year, and I gotta say, it hit harder than anything I've ever cooked before. First stew I've ever made; best I've ever had. The best chef in the household said, "I want to eat this every day for the rest of my life" -- it was so good we totally forgot to add the peas & ladle off the fat. Round 2 will be done up right, with a local artisan bakery's finest sourdough at the ready.
Incredible work, my guy.
Uh, yes please! I love all the little cooking hacks, "browning" in the oven and the beef stock dupe. Will be making this soon!
Roast minced pork and beef for pasta sauce is great too
I made this at home, absolutely wonderful, everyone loved it. Then I made it at our friends' home where it was a big hit. The recipe seems to make a lot of sauce, and although that is not a bad thing, I added a good bit more of the vegetables to balance the sauce. I used fresh sugar snap peas instead of frozen peas as my fam prefers. There are many other recipes on this channel I am eager to try.
The roasting of the beef (Sorry, I hate browning on the stove. It's such a hassle and a mess), and braising in the oven made this one of my favorite renditions of beef stews I've made so far. Even if I don't follow recipes to the T, this had enough great tips that it upped my beef stew game. Cooked it in a countertop toaster oven too!
Just wanted to add that I’ve made this recipe 4 times now in the late few months (stews are great for bringing to work for lunch) and every time it blows me away. I bring some to my coworkers too and they absolutely love it. I’ve made it with and without the beer (I tend to dislike the taste of beer or wine in my food) but with the beer it really adds a depth I didn’t expect.
Best cooking channel I’ve found. Most others do something annoying and I fixate on the annoyance. Bravo, and thank you sir!
I made this today and it was really good! I did add some garlic and used russet potatoes and chopped yellow onions since that is what we had, I did reduce it a bit more on the stovetop too. Other than that stayed true to the recipe. Perfect for this 25 degree day! Thanks Bri!
I made this last week as your instructions.
Loved the browning of meat in oven, what a time saver and excellent result.
The stock with enhancements, brilliant.
End result, and I kid you not, my dinner guests were licking their plates clean. Seriously. I have some video I took.
I am going to make again (a) because it was bloody awesome, and (b) because I want to vacuum seal some (cooked) and freeze to se how it re heats, I really hope it works.
Really good recipe and to anyone reading this, do it, but follow the instructions. Well worth it. ❤❤❤❤❤
I literally made stew today. I'm grateful you share it with the people.
I’ve been cooking this recipe every other week and my one year old loves it. Only thing I changed was the base to low sodium chicken stock for a less salt more subdued taste for a kid. Thanks for the cooking lesson
Bri! This is just what I needed for the colder weather, thank you!
prepare to feel COZY with this one
Smooth
@@BrianLagerstrom New subscriber from New Orleans, Louisiana.
I am gonna try your Recipe when it gets Extremely COLD Again.
This is beautiful and I am gonna try it for SURE. At the end I was just screaming 'RICE' because, for me, its the perfect pair for this kind of dish [Portuguese]
You will have 1 million subscribers & more very soon! Making this right now (with a lodge cast iron pot) to lift my spirits out of this dark cold day! So many foodtubers are entertaining but you also give the right kind of advice to elevate home cooked meals. Your recipes are approachable yet elegant enough to impress! Thank you!
i really want to thank you for posting these recipes. i made this tonight and by far reintroduced me and the wife to beef stew, actually 1st time for her as traditional beef stew is not so readily available unless it comes from a can on our SE Asian island. Kam sam nida Brian, we are also mimicking our own “let’s eat this thing dance” ❤
Yesssss! When I watch a cooking Tube and I just know Im going to make the recipe for my family, my heart sings. And I dance. The same way you do at the end. I omit mushrooms from stew but other than that your stew is a total winner. I have a nice chuck roast in my freezer calling me. Listen...."hey lady - stew me". And I will. Thanks Brian. 👍
Made this the other day. Cooked it one day and let it sit in the fridge for a day before reheating, adding the peas, and serving. AMAZING!
Made the beef stew yesterday, it was the best beef stew I've had in my life my family loved it. Thanks Brian, keep up the great work.
Hey Bri! Your signature “Let’s eat this thing” always makes me happy. You’re crushing it, dude!
Beef stew has been my addiction lately! I make a huge batch of it along with some homemade bread. I always toast a slice of the bread in the oven before ladling a huge portion of stew on top, then I just eat it like that! Absolutely heavenly 😋 I have to try this recipe soon, I love the idea of oven searing to help save time.
I made this last night, and it was great. I used a quality beef bone broth, which made the gelatin unneccessary. In fact, I'd cut down on the roux as well as it was too thick, if anything. Good stuff, the oven searing of the beef is a revelation.
Looks great. I was raised with the floured beef chunks method before searing the beef in a pan. But the oven roasting is new to me and I'm doing it with my next stew. Kudos, B!
That's how I used to do my stew also. Brian's recipe just knocked mine off the throne.
Made this Saturday for my wife's mom and sister. Best beef stew I've ever made. Great recipe!
I'm glad you pointed out the shittiness of frozen pearl onions. I've tried them because other recipes said they were okay and I did NOT like them. I can't find fresh ones though, so I guess just use regular onions in that case?
If you use regular onions, just cut them in quarters the long way and _leave the root end intact!_ That way they don’t break up and make your stew an oniony mess.
@@monkeygraborange darn wish I saw this before I diced my onions ;(
I made this the other day and I will never use another method. I did substitute a nice red wine for the beer and I didn't use the tomato paste, my husband is allergic, but I added extra beyond bullion. This is a fantastic meal. Thank you for teaching an old cook new tricks. Now I'm off to the kitchen to make the apple galette.
I love how he takes the time to show you what bad choices actually look like. Like in this video, he showed you those frozen onions and it's obvious they are not the best choice compared to the fresh ones he was peeling.
Hey @BrianLagerstrom, wanted to follow up to my prior post about being in South Florida. We got a bit of a "cold spell" that came through, along with some rain. I grabbed everything and threw this together in the morning and left in a oven I took to 500F once done with your steps. I let it sit all day, at at 6pm had the best stew of my life. I dont even like stew! Had 3 quarts left over after dinner, already down to one. Thanks for this recipe. Definitely will make again.
I've never been sadder that it's nearly summer here in Australia and turning the oven on for three hours would be murder. I'm going to bookmark this for future stew weather
If it's summer in Australia can you tell it to stop raining off all the cricket at the MCG please.
Doesn't stop me from making a pot of chicken soup, but it is a very quick recipe, only takes as long as the potatoes cooking. Brisbane BTW.
get a slow cooker my man
Do you ever get stew weather in Australia?🤔
@@salguodrolyat2594 oh yeah! A hearty beef stew and comforting soups, soul food.
Just depending where you live, which in my case, is the southern highlands in NSW.
Did you know that our Snowy Mountains on the south east coast, gets more snow than the Swiss Alps.
We are quite a diverse continent, island, country take your pick. 😉
Perfect on this cold day. Made this and the family loved it. Your details about why you do certain things is very informative (all videos, not just this one), we all then become better cooks! Thank you!
I love this, but if I'm making comfort food, I'm not peeling 50 onions 😂😂😂
Thanks!
Just made this last night, eating today. This is PACKED with flavour. My husband and I love it. And the pearl onions are awesome
Nice! So glad you went for it
OMG - the roasting for browning - genius! Made this last weekend and froze what was left in two person portion containers. Ate it again on Thursday night - best recipe ever!
Cant wait to make it. Yummy😊❤. I add herb, lemon dumplings on top just 20 mins before the end of cooking. You just gotta ❤ this man. 😂 from Rosie O from Devon, England 🏴
Made this weekend. My wife doesn't really like beef stew and raved about how amazing it was. Said not just best beef stew she's had but one of her top all time soups/stews I've made. I agreed it's the best beef stew I've ever had as well. The only departure from recipe was I used a lot more carrots/mushrooms and also loaded it at the end with finely chopped fresh cilantro. I don't know why but just love taste of cilantro in every soup/chile etc I make. P.S. Also did homemade eggs benny and wife said it's one of best she's had. Said she'd easy pay $25 at a restaurant for what I made with your instructions. Two wins
Thanks for thr tip on how to sear meat in the oven! It's so much simpler than searing on the stove, and quicker! This is by far the best beef stew I've made in a long time!
You have your finger on the pulse of midwestern weather my man. This will be the perfect weekend dish with temps plummeting. And thank you for the recipe that will of course turn out awesome.
Adding the flour to the veggies is such a game changer! What an amazing idea!
A friend of mine substituted arrow root, instead of flour, and it made all the difference in the world!!! I believe that it was the very best beef stew that I have ever eaten in my entire life, and I'm 86 years of age!!! Made it a little thicker, but that was a wonderful flavor and texture !!! Give it a try next time.
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
As a long-time amateur cook, my big take aways from this video is the roasting of the beef as opposed to trying to pan-sear (which I have been doing for years) and the gelatin... Great video and I will be adding these tools to my bag.
Friend this looks good! We do it over here with one pressure cooker. No need to remove the thick fat initially just cut it in cubes. Fry the meat in the cooker, get your veggies in there, fry some more, add about 3/4 of water. You can use more or less water depending on how much liquid you want in the end. Close the cooker, let it build pressure and cook under it for about 20 min. Sharing this great recipe with you. Love the videos, thanks!
Learned the more from this video than any other to date on TH-cam. Easily the best cooking video of 2022! Gives outstanding results. Explanations of why each step are fantastic 👏
Made recipe with Sam Smith Nut Brown Ale 🍺 Fantastic blend of flavors.
Keep up the great work Brian!
Looks good, will try this. FYI if you want to add a little more flavor, I don't oven sear...When I do Carne guisada(recipe suggestion) I go outside to the grill typically with large strips and then cut it into cubes after it's browned.
Oh baby this looks awesome! My beef stew is good, but this recipe and all the tips on the process like oven searing are going to up my game a lot. Cannot wait to try this one!
Sorry for my ignorance but I know Americans don't normally drink like us Brits so not sure if you will be able to buy this easily, but we have a dark beer from the Theakstons brewery called "old peculiar". Not only is it a beautiful drink but it goes in this stew so so so well. Marriage made in heaven
Perfect winter meal recipe / comfort food! Thanks!
Have you tried the method of peeling the cocktail onions where you put them in a stainless bowl and cover with another bowl - so you have aroundish globe. Hold edges tightly and shake vigorously. The contact and movement “peel” the onions
your "let's eat this thiiiing" is the highlight of every video for me.
It just feels good. Thanks for that!
wow - the searing in the oven is game-changing. thank you!!!
Thank you for creating a roux before you started assembling the main ingredients. It makes such a difference in the flavour. When it gets done after it's a stew, it can take days for the flavours to arrive. And, it beautiful. Just like satin. I started to salivate over the caramel and chocolatey notes of the beer as you stirred through the mahogany sauce. Nice going buddy!!!!!!!
Bri... My dude, I love that you taught me how to utilize my oven for ground, cubed meats. Also using the oven rather than a stovetop to cook things like this makes my life so much better. Thank you, ✌️
Love that you threw the onion back in. I would've done the same if I just peeled 50 of them.
Great techniques to maximize Maillard reaction. On that note, have you ever done an oven roasted mirepoix? 425-450*F. I’ll usually fill a sheet tray, so about double the amount typically called for. Then, after it’s very browned, I’ll blend it with stock and build whatever soup from there. Started doing this to make gluten free vegan soups taste richer and be thicker. Really gives a bouillon like depth, and who doesn’t like some thickness? When using meat, it really puts it over the top. Even split pea, or lentil becomes quite a luscious experience with or without meat. (Source; vegan, gluten free girlfriend)
Before I even watch this...2 notes. I saw this pop up on my notifications and was super excited because the past week or so I've been planning to make my first beef stew of the autumn season and have been trying to figure out how I'd approach it this time. Literally been just musing on this for a week or so. And oh so timely that this pops up! Can't wait to see how you make beef stew awesome. Secondly...you say it's your best recipe of 2022!? You have my attention, good sir. Now. To watch.
Yummo! Looks amazing Bri. Chef Jean-Pierre (on here) has another great method for incorporating flour as a thickener in a soup or stew, and that's using a strainer directly over the pot, pouring in the flour, and whisking that flour into the stew to avoid lumps. Your way is cool, too. Excellent tip for using the gelatin and beef bouillon to spruce up store bought stock. You guys are just full of incredible tips.
I love that you use the white plastic ladle that comes with the Instant Pot and the measuring cup that comes with the Cuisinart immersion blender all the time in your videos - I have both and use them constantly in my kitchen too!
Roasting the beef….genius. Looks delicious. I love your channel. Thanks!
Just made this and it was amazing!! Step by step instructions were perfect and my family loved it!! So flavorful!!
I usually hate recipe videos but, this one was good. No BS, the vid was to the point and gave everything we needed to replicate without wasting our time.. Ty
Made this tonight and it absolutely slaps, best stew I've ever made and I've made some stews in my day.
Thanks for not making me go to another website for the recipe...much appreciated. Looks delicious and I am loving the sheet pan meat roasting idea. Hi from Canada.
Hard to beat a rustic beefy stew. Incredible stuff for the winter season. Delishy
Made this tonight for my family of 5 - wow it was good! My wife almost immediately said I should make it again 🙂. I thought your proportions of the various ingredients were right on - not too much or too little of any one veg or the beef and made enough for all of us plus enough leftovers for us all to have it again in a day or two. Definitely a keeper - thanks for such great content 👍
This is straight up the best stew I’ve ever had in my life. I think the big game changer for me was the gelatin in the cooking liquid. I’ve never done that before and it for sure elevated the mouthfeel of everything. I didn’t have bouillon paste, but subbed in miso paste that I DID have. It added a yeasty component to the umami that played well with the beer. 10/10. Can’t wait to make this regularly going forward.
What Beer did u Use??
I'm from Ireland and stews are what we know well. This actually looks delicious! Well done
Love your show and sense of humor. The stew looks soooo good.
I made this, it's the best stew my husband and I have ever tasted! Thank you soooo much!!!
Really wish you had this converted to US measurements. I googled but keep getting different answers
I just moved to Japan, and have extremely limited access to cooking equipment in my new apartment (rice cooker, toaster oven, single induction burner, no oven), and I've been craving some good American comfort food. I'm planning to adjust this recipe to use a pan sear on the beef, and swap out the pearl onions for yellow since they're hard to get - this looks like a great solution! I really appreciate this recipe, since I'm a sucker for long-stewed beef recipes. Just awesome - have been really enjoying your content.
My son was in the process of making this stew whichhe has cooked many times. I asked him to send me the link and =- lo and behold - I found I was already subscribed probably bc of other recipes I loved! Keep up the good work! I mean…good cooking!
This is a great recipe. I added all the ingredients into an app. 220 calories for 12 servings of 1 cup. I wouldn't have thought it would be low calories for the taste.
Wow - thanks for going the extra mile to breakdown the servings. What a pleasant surprise to see the calorie count is so reasonable.
_Thank You_ for including both Metric and Imperial measurements. Rare for a Yank or Canuck to do the rest of the world such a kindness. Much appreciated my guy. Still asking Babish to do this, years later, and still he either hasn't seen the comments asking or doesn't care enough to.
Thank you for making my life easier.
Edit: However, you said "Werch" for Worcestershire.
It's as easy as Wu-Stu-Shuh.
You can say it, anyone can say it. Just say Wu-Stu-Shuh.
So much better the second time around. So enjoy the channel. Thanks for sharing
As the weather is getting cooler i am on the hunt for recipes like this.. and i can not wait to make this one! Thanks Bri!
This is a really really great beast stew!! I made this last nite and it turned out wonderful. Of all the YT chef recipes that I've made over the past few years this is in the top five for sure.
Bri this is soooo good, let's eat this thang!