Last winter I made a stew from pork shoulder, tall boy of a local Baltic porter ! carrots and onions, seasoned it up with cloves, cinnamon, and a bit of chili powder. Was among the favorite things I’ve ever cooked.
I've been making a beef stew in the slow cooker for several years and you do not brown the meat. And it turns out great every single time! Just dump everything in the slow cooker and mix - beef, carrots, potatoes, onions, mushroom, peas and sauce components. Cover and cook for a few hours. Love it!
I always love parsnips, rutabaga and turnips in my pot roasts or stews!! Whatever I can find of those 3. Love them more than potatoes. Looks fantastic!!
I'm a bit sad we didn't see Canadian Thanksgiving recipes this year. As an American, I enjoy learning about other cultural traditions and I love learning yours! :) Maybe next year? Another version of tomato aspic...
the coffee rec is SO interesting. we have no reason to not cook with beer (or wine) BUT ... 1. I know nothing about beer (I only like a few - and they're all with different "category" so I'm perpetually confused) 2. I'm always up for actual GOOD subs seriously, that's invaluable
It’s funny how breaking rules can surprise you. I tried a recipe for Japanese meat and potato stew (nikujaga) where you cut the stew meat into thin strips and you only cook it for about 20min once it goes in. I thought for sure it would be tough but it was really tender, I use that method often now in any stew I make 👍🏼
I made a pot roast yesterday with almost all the same ingredients. I added a bit of bay leaf and a fresh rosemary sprig and a bunch thyme sprigs. I used some chunks from a chuck roll I destroyed trying to butcher. I didn't have time to sear, so I threw it all in a Dutch oven with some white wine, during my lunch break and it came out amazing 7 hours later.
Hi Glen . I get the best results when I don’t brown first. I tend to use red wine and 3 or 4 cloves of garlic and serve with and leek and mustard mash and a green veg . I’ll have to try white wine . It’s all great comfort food. Cheers from the UK.
@@BC25citizen . Slice the leeks finely . Sauté them slowly in a little butter until soft . When you have mashed the potatoes add the leeks with a teaspoon of grain mustard and mix. Enjoy.
I forgot to by wine one time when making Beef Bourguignon, so substituted Black Butte Porter from the Deschutes Brewery in Bend, Oregon and declared it Beef Oreguignon.
Americans (of which I am one) have been spoiled by modern supermarkets which make many raw ingredients available outside of their local availability. Your comment at the two minute mark about substituting the carrots is brilliant. I prefer carrots in my beef stew, because that is what my parents used, but sometimes substitute parsnips, rutabagas, or other root vegetable for variety or because they happen to be cheaper at my local supermarket. The whole point of a dish like this (also, meatloaf), is to make use of what you have on hand or is cheap to purchase.
Love that "onion!" Moment when Glen bites into a too hot onion. Looks exactly like something I'd toss into the crockpot at lunch and have for dinner. Keep it simple.
we just make a home made irish stew....browning the beef in flour, small lardons cooked and added, celery , onion, mushrooms, [potato, swede, parsnip-whatever is around] ,purree, bottle and a half of guiness[top up as needed], beef stock,garlic, bay leaf, springs of thyme, rosemary a little sage,carrots, keeping peas, pearl barley and dumplings back, for a hour before ready ..works every time as long as it has had enough cooking time :)
Thank you Glen, I have learned so very much from you! Love the old cookbook Sundays, my favorite vids you make:) I just love all the vids you make, great job.
That looks so good! I think I will add some parsnips when I make it; I love them in a stew. And pearl onions are such a great choice, although they can be hard to find, at least for me. I think I'll try this soon. I recently picked up a jar of Marmite after watching you make so many stews with it, but I haven't made a stew with it yet. This looks like a great way to try it out.
I, too, am having a hard time finding pearl onions, and even more so, “boiling onions”, their larger relatives- more like golf ball size or slightly larger; wonder why…. Husband, the family gardener, offered that maybe we can try growing our own next year. Yay!
Looks delicious just a suggestion here if you over salt something put a whole peeled potato in it as its cooking the potato will absorb the salt in whatever you oversalted
Got so excited when I hear "Chicken". Didn't see Chicken :( Can't say i noticed uch flavor difference when i don't brown lean meats before braising \ stewing. makes a textural difference with skin on poulet, though!
Thanks as always from Denmark :) Love your chill attitude to cooking, imo it is the type that gives the best results (my mother cooks in very much the same way, not very fussy at all).
When you said about putting it in the fridge so the fat sets and you can lift it off the top, my first thought was get a nice thick slice of uncut bread and put the fat on top.... Here in the UK the tradition was to take the beef dripping from the Sunday roast and spread it on bread with a bit of salt and pepper sprinkled over it. I bet the fat from the stew would be great on bread, and have so much flavour from the stew in it.
OK, now I've watched this video as well as the porter brew video on your beer channel. Both offering a wealth of history, valuable info and a ton of entertainment. Thank you, Glen. - Marilyn
Because of this channel, I've stopped searing meat that is going to be slow-cooked. It's messy, uses and extra pan (sometimes), and is an extra step that is really not necessary. Nobody in my family, including myself, can tell any difference!
I have a package of beef fajita meat (maybe 500g tops) which I purchased on sale at the supermarket a couple of weeks ago, and which I'm planning to use in a beef stew or Swiss steak sometime. My husband will insist that I brown it (either stovetop or in our "Instant Pot" clone) before adding other ingredients. No one in the house drinks beer, but I could probably use some apple cider & beef stock. (I've got a bit of that instant coffee that you mentioned as a non-alcoholic substitute for the beer, too.) I also have a few beef shanks which could be braised into a stew (and which were also purchased on sale, but only a week ago.
You could throw it all in, tell him you browned it, and then he eats it and talks about how great it is, let him know it wasn't browned. He might learn something!
Hello, Glen, I have been a great fan of your channel and I have been subscribed for years. I have a question that is a bit off the cooking side of your videos. My wife and I will be moving into a new home in a couple of months and it has an induction cooktop. What brand of cookware do you recommend? The cost is not a problem, I consider myself a fairly decent cook and at least great at following your great recipes!! Thank you Sir. Take care.
I agree that browning the meat usually results in tougher, dryer meat at the end so that's one less thing to do! White wine! Well, that's next on the list to try. Lovely stew, autumn leaves, crisp air - I miss the Canadian fall. Cheers from Oz!
Now I understand why my beef stews tasted equally good whether I floured and browned the meat first or whether I just threw the beef in the pot and later thickened the broth with flour mixed in with a little cold water.
I´m making veal shank this way, with Porter ( old imperial stout ) from Carlsberg. Leak, carrots, bayleaves , thyme and rosemary from my garden. 6 hours in the oven at 160 C .. It´s AMAZING.... Btw, your pots from Fontignac (they´r amazing ) - I´v got the same in blue with the same nob on the lid, but didn´t know if the nob could stand the heat in the oven...
Glen, are you familiar with a stew called Burgoo? It hails from Kentucky, and it’s something you might find interesting. Heading to the brewing channel next.
Beef Shin Stew you did a couple of weeks ago was a no browning before cooking recipe. You stated it tightens up the meat making it tough. I though that was a great tip.
This is usually what I build when rearranging the frig...nothing specific in mind! Great tips regarding the beer, am not versed in, have used the coffee trick in different dishes.
I saw the title and was immediately concerned that Glenn had used Tofu instead of a meat product. I'm so glad he did not break ALL of the rules for stew.
Not dissimilar to a French Carbonnade except for the layering. Beer is a fabulous braising liquid in lieu of wine. The addition of marmite is sensible and tho if not readily on hand, soy sauce is an umami bomb too
What a coincidence. I have stew in the crockpot with the grocers' reduced beef and the veggies I have on hand. And I added rivels ( little quickie dumplings). No beer/wine, have teetotalers coming for dinner. But i have a little left over cogfee. Going to tey it!
I never brown my meat. Have tried browned and un-browned and decided that un-browned meat still is good. Pearl onions if you can get them cheap, are great.
I'm not sure how available it is outside the german speaking realm but we have something here called "Malzbier" (maltbeer) which has the same kind of roasty, dark flavour but it's alcohol free! Could be a great alternative for those who don't want to use alcohol.
IF you need only part of a can of tomato paste, you can freeze the rest. Put it into a plastic zip-lock bag, smooth it down into a flat layer then freeze the closed bag. It's easy to press lines into it to divide it into tablespoons, if you wish. If keeps beautifully in the freezer, and it takes no time at all to thaw it for use --- I just drop it in while still frozen and it always works out well.
Do you think you'd be able to use chicken for a long, slow cook? I recently did a stew at about 160C fan, but by 2 hours it was cooked and on the verge of going stringy.
90% of the beers I can get here that aren’t a standard American lager are bittersweet IPAs. Would be very bitter stew if I used one! Porter isn’t impossible to get but it’s relatively rare here.
Thanks for watching Everyone! Here's the link to the video about brewing this beer: th-cam.com/video/2sbocnRFjoQ/w-d-xo.htmlsi=_Pey_gfnTnFE5qFd
this is kind of how I eat every day of my life, I'm a butcher so whatever needs to be cooked that day is my dinner.
You're seriously one of the best cooking channels. Unpretentious and always informative.
I really appreciate the relationship between the brewing channel and the cooking channel.
Egg noodles are my #1 beef stew accompaniment.
Now that sounds very good, I have to try it.
Yes!
I often use either barley like he did, or farfalle.
Try beef stew over gnocchi if you're feeling adventurous. It's surprisingly good (and filling!), especially if you add a bunch of cheese.
Last winter I made a stew from pork shoulder, tall boy of a local Baltic porter ! carrots and onions, seasoned it up with cloves, cinnamon, and a bit of chili powder. Was among the favorite things I’ve ever cooked.
Thanks so much for giving viewers who don't use alcohol options. Terrific channel!
Wow! Julie saying no to more veg! Never thought i'd see the day!
sounds like she doesn't like turnip! lol.
@@76alison or was it rutabaga she said no to?
I've been making a beef stew in the slow cooker for several years and you do not brown the meat. And it turns out great every single time! Just dump everything in the slow cooker and mix - beef, carrots, potatoes, onions, mushroom, peas and sauce components. Cover and cook for a few hours. Love it!
I always love parsnips, rutabaga and turnips in my pot roasts or stews!! Whatever I can find of those 3. Love them more than potatoes. Looks fantastic!!
I'm a bit sad we didn't see Canadian Thanksgiving recipes this year. As an American, I enjoy learning about other cultural traditions and I love learning yours! :) Maybe next year? Another version of tomato aspic...
the coffee rec is SO interesting.
we have no reason to not cook with beer (or wine) BUT ...
1. I know nothing about beer (I only like a few - and they're all with different "category" so I'm perpetually confused)
2. I'm always up for actual GOOD subs
seriously, that's invaluable
Feeding a Family with healthy, economical meals. Thank you.
A nice rustic slice of homemade bread slathered with butter would be perfect with this stew on a cold day.
Oh mercy, now I feel like baking whole wheat bread! This is a dangerous channel for adhd folks. 😋
It’s funny how breaking rules can surprise you. I tried a recipe for Japanese meat and potato stew (nikujaga) where you cut the stew meat into thin strips and you only cook it for about 20min once it goes in. I thought for sure it would be tough but it was really tender, I use that method often now in any stew I make 👍🏼
Ooh! Thank you for the link!! ❤
I am now picturing Chicken with a gobsmacked look on their face. Chicken the Judge.
"Goose the Cook...and she'll cook yours!"
I made a pot roast yesterday with almost all the same ingredients. I added a bit of bay leaf and a fresh rosemary sprig and a bunch thyme sprigs. I used some chunks from a chuck roll I destroyed trying to butcher. I didn't have time to sear, so I threw it all in a Dutch oven with some white wine, during my lunch break and it came out amazing 7 hours later.
Hi Glen . I get the best results when I don’t brown first. I tend to use red wine and 3 or 4 cloves of garlic and serve with and leek and mustard mash and a green veg . I’ll have to try white wine . It’s all great comfort food. Cheers from the UK.
Leek and mustard mash? I have those ingredients. More info please?
@@BC25citizen . Slice the leeks finely . Sauté them slowly in a little butter until soft . When you have mashed the potatoes add the leeks with a teaspoon of grain mustard and mix. Enjoy.
@ that sounds fantastic. Tonight’s dinner. Thanks! 😊
I forgot to by wine one time when making Beef Bourguignon, so substituted Black Butte Porter from the Deschutes Brewery in Bend, Oregon and declared it Beef Oreguignon.
Americans (of which I am one) have been spoiled by modern supermarkets which make many raw ingredients available outside of their local availability. Your comment at the two minute mark about substituting the carrots is brilliant. I prefer carrots in my beef stew, because that is what my parents used, but sometimes substitute parsnips, rutabagas, or other root vegetable for variety or because they happen to be cheaper at my local supermarket. The whole point of a dish like this (also, meatloaf), is to make use of what you have on hand or is cheap to purchase.
Love that "onion!" Moment when Glen bites into a too hot onion. Looks exactly like something I'd toss into the crockpot at lunch and have for dinner. Keep it simple.
I just made this with coffee because I didn't have any porter on hand. It's incredible! Also... super easy. Thanks for another great recipe!
Looks real good - As a note, you got me started using Marmite as an addition to soup, stews, etc. Really adds a nice "background" for food.
This really makes me wish my parents were more into soups and stews.
we just make a home made irish stew....browning the beef in flour, small lardons cooked and added, celery , onion, mushrooms, [potato, swede, parsnip-whatever is around] ,purree, bottle and a half of guiness[top up as needed], beef stock,garlic, bay leaf, springs of thyme, rosemary a little sage,carrots, keeping peas, pearl barley and dumplings back, for a hour before ready ..works every time as long as it has had enough cooking time :)
☘️ Thank you.
Thank you Glen, I have learned so very much from you! Love the old cookbook Sundays, my favorite vids you make:) I just love all the vids you make, great job.
That looks so good! I think I will add some parsnips when I make it; I love them in a stew. And pearl onions are such a great choice, although they can be hard to find, at least for me. I think I'll try this soon. I recently picked up a jar of Marmite after watching you make so many stews with it, but I haven't made a stew with it yet. This looks like a great way to try it out.
I, too, am having a hard time finding pearl onions, and even more so, “boiling onions”, their larger relatives- more like golf ball size or slightly larger; wonder why…. Husband, the family gardener, offered that maybe we can try growing our own next year. Yay!
Looks delicious just a suggestion here if you over salt something put a whole peeled potato in it as its cooking the potato will absorb the salt in whatever you oversalted
I like to make a mash of 2 parts potato, 1 part each parsnip and rutabaga. I've also done half potato and half rutabaga.
Got so excited when I hear "Chicken". Didn't see Chicken :( Can't say i noticed uch flavor difference when i don't brown lean meats before braising \ stewing. makes a textural difference with skin on poulet, though!
Looks so hearty and comforting. Thanks.
Thanks as always from Denmark :) Love your chill attitude to cooking, imo it is the type that gives the best results (my mother cooks in very much the same way, not very fussy at all).
When you said about putting it in the fridge so the fat sets and you can lift it off the top, my first thought was get a nice thick slice of uncut bread and put the fat on top....
Here in the UK the tradition was to take the beef dripping from the Sunday roast and spread it on bread with a bit of salt and pepper sprinkled over it. I bet the fat from the stew would be great on bread, and have so much flavour from the stew in it.
OK, now I've watched this video as well as the porter brew video on your beer channel. Both offering a wealth of history, valuable info and a ton of entertainment. Thank you, Glen. - Marilyn
Because of this channel, I've stopped searing meat that is going to be slow-cooked. It's messy, uses and extra pan (sometimes), and is an extra step that is really not necessary. Nobody in my family, including myself, can tell any difference!
what you need is a slow cooker that you can sear right in the pot on the stove before putting it in to slow cook. Those things are amazing 😎👍
I have a package of beef fajita meat (maybe 500g tops) which I purchased on sale at the supermarket a couple of weeks ago, and which I'm planning to use in a beef stew or Swiss steak sometime. My husband will insist that I brown it (either stovetop or in our "Instant Pot" clone) before adding other ingredients. No one in the house drinks beer, but I could probably use some apple cider & beef stock. (I've got a bit of that instant coffee that you mentioned as a non-alcoholic substitute for the beer, too.) I also have a few beef shanks which could be braised into a stew (and which were also purchased on sale, but only a week ago.
You could throw it all in, tell him you browned it, and then he eats it and talks about how great it is, let him know it wasn't browned. He might learn something!
Love it. And now is the correct season for stews and soups.
Nothing more classic to me than a beef and Guinness stew. Delicious 🤤
My favorite way to have Rutabaga is oven braised with beef or lamb.
I might make this next week. Looks great.
Is the method in the written description different from the method in the video? Excellent.
I put both the long winded, brown everything method and the dump and go method.
Hello, Glen, I have been a great fan of your channel and I have been subscribed for years. I have a question that is a bit off the cooking side of your videos. My wife and I will be moving into a new home in a couple of months and it has an induction cooktop. What brand of cookware do you recommend? The cost is not a problem, I consider myself a fairly decent cook and at least great at following your great recipes!! Thank you Sir. Take care.
I agree that browning the meat usually results in tougher, dryer meat at the end so that's one less thing to do! White wine! Well, that's next on the list to try. Lovely stew, autumn leaves, crisp air - I miss the Canadian fall. Cheers from Oz!
A perfect sunday dinner :) I will definitely be making this next week!
Now I understand why my beef stews tasted equally good whether I floured and browned the meat first or whether I just threw the beef in the pot and later thickened the broth with flour mixed in with a little cold water.
I think you might have a spider making a special guest appearance😅
this looks like some great comfort food.
This is how I cook my stew in the Instant Pot - No fuss, just dump and go! Yummy!!!
I am sooo gonna make this, looks so yummy !
I often make your stout stew, looking forward to trying this. I use a locally brewed stout for mine and it is fantastic.
luv these hearty stews perfect in autumn and winter
I´m making veal shank this way, with Porter ( old imperial stout ) from Carlsberg. Leak, carrots, bayleaves , thyme and rosemary from my garden. 6 hours in the oven at 160 C .. It´s AMAZING.... Btw, your pots from Fontignac (they´r amazing ) - I´v got the same in blue with the same nob on the lid, but didn´t know if the nob could stand the heat in the oven...
Thanks for the ideas ❤❤❤
Thanks for a fine tutorial!
Great video. ❤
Made this for dinner tonight and everyone loved it.
Glen, are you familiar with a stew called Burgoo? It hails from Kentucky, and it’s something you might find interesting. Heading to the brewing channel next.
Comes from Scotland first - it's what they fed the Commandos in Scotland druing training in WWII.
looks delish!!
I love this, Thanks!
"Beef Finger Meat" may also be sold as "Beef Intercostal" - intercostals are the muscles between the ribs that expand the ribcage when breathing.
Beef Shin Stew you did a couple of weeks ago was a no browning before cooking recipe. You stated it tightens up the meat making it tough. I though that was a great tip.
It's the perfect time of the year to start stewing 😊
That looks so warming. I not a beer lover, but a dark beer does add great flavours to a stew.
Another fabulous recipe i also put marmite in stews i use extra strong marmite
Wow, I thought the Maillard reaction needed high heat. I didn't know it could occur in low & slow cooking. Thanks for the science update!
That looks so tasty!
This is usually what I build when rearranging the frig...nothing specific in mind! Great tips regarding the beer, am not versed in, have used the coffee trick in different dishes.
I, too, have never bothered to brown anything before tossing it in the crockpot in the morning before work. Always turns out great. 😂
I just made a Beef stew it was delicious and I added a stout it added so much flavor. Another great video. ❤
Definitely going to give this a try. Hopefully i can find some cheap beef
i love that you had your cat with you 4:50
I’m only a quarter of the way through it, but goldurn that looks good. I need to clean out my fridge.
I saw the title and was immediately concerned that Glenn had used Tofu instead of a meat product. I'm so glad he did not break ALL of the rules for stew.
Nice work!
Not dissimilar to a French Carbonnade except for the layering. Beer is a fabulous braising liquid in lieu of wine. The addition of marmite is sensible and tho if not readily on hand, soy sauce is an umami bomb too
I'm going to try this recipe! I wonder if I can find that meat at a Metro in Mississauga?
i like beef finger meat, i have been grilling it all summer. did you take the silverskin off for this? or does it just melt into the stew
It just melts into the stew.
Chicken apparently has some opinions!!
I wonder if you used a miso paste, how much the flavor profile would change?
Mexico and some other South American countries also have excellent dark beers, great for cooking with.
What a coincidence. I have stew in the crockpot with the grocers' reduced beef and the veggies I have on hand. And I added rivels ( little quickie dumplings). No beer/wine, have teetotalers coming for dinner. But i have a little left over cogfee. Going to tey it!
Mmmm !
I never brown my meat. Have tried browned and un-browned and decided that un-browned meat still is good. Pearl onions if you can get them cheap, are great.
Ok, I can buy Marmite near me, but I can't find pot barley. Is hulled barley the same thing?
Pearl barley and marmite are two of my "secret" ingredients when making beef stew.
celeriac mash, and use Mackesons
I'm not sure how available it is outside the german speaking realm but we have something here called "Malzbier" (maltbeer) which has the same kind of roasty, dark flavour but it's alcohol free! Could be a great alternative for those who don't want to use alcohol.
To avoid half cans of Tomato Paste, place a heaping Tablespoon of paste on a piece of Plastic Wrap. Simply freeze!
Dump and cook! easiest recipes ever :)
I wish we got good specials like this here. They never seem to mark more than 20% off in Australia these days.
IF you need only part of a can of tomato paste, you can freeze the rest. Put it into a plastic zip-lock bag, smooth it down into a flat layer then freeze the closed bag. It's easy to press lines into it to divide it into tablespoons, if you wish. If keeps beautifully in the freezer, and it takes no time at all to thaw it for use --- I just drop it in while still frozen and it always works out well.
I did say I freeze part cans...
Have a church cookbook that has a beef stew recipe called no peek low and long uses tapioca as thickener
Do you think you'd be able to use chicken for a long, slow cook? I recently did a stew at about 160C fan, but by 2 hours it was cooked and on the verge of going stringy.
GLEN WHERE DID YOU GET YOUR SPOON REST ID LIKE TO GET ONE.
Really nice cap !😊
There are rules for cooking? This isn’t baking!!! 😂😂😂 As always, it looks delicious.
90% of the beers I can get here that aren’t a standard American lager are bittersweet IPAs. Would be very bitter stew if I used one!
Porter isn’t impossible to get but it’s relatively rare here.
When I make pork green chili, I don't always brown the meat. Not browning yields a soft, tender texture to the pork.
What "alternate" root veg would you suggest for this that holds up similarly to a regular potato without having an overpowering flavor?
Turnip was the medieval staple.
Is that the larger Marmite jar? I cannot find that out West. Settle for the little dinky one.