Hey Sam and team. My father just passed and i cant tell you how much he loved your channel soooo much. He suffered so much for a couple of years. He would text or call me with some new recipe of yours or your Argentinian grill. He was so proud of the results too. I just wanted to share how much you brought to a man who was down. How your decision to make videos helped a man i cared deeply for during awful times. From my family to all of yours, be well and happy.
I love beef stew Sam. i'm going to try this one for sure. I usually do the usual with potatoes, carrots, celery with the seasoning in a pressure cooker with stew meat.
The real feel temperature in Louisville, Kentucky is -22 degrees and we have 5 inches of snow.. That beef and noodles looks wonderful. Enjoy your warm weather.
I can’t thank you enough for that super easy incredible version of Boeuf Bourguignon. Can’t wait to do it! I did years ago the other version. A complete day in the kitchen, a mess everywhere. I’m done with that version and will do yours. Merci beaucoup et passez de Joyeuses Fêtes ❤️. Vous parlez bien français 😉
I'm doing this!!! I made Julia's recipe ONCE ..and maybe never again..the kitchen was a mess, grease and all. I love my pressure cooker (I'm not calling it that other name!)
I 💙 how he wipes his mouth with the whole paper towel roll hahaha 😂! It's something my husband would do but he would leave it and throw away the paper towel he used! Great recipe! Looks delicious 😋! Perfect for the winter! Healthy and hearty! Hope you guys have a great Christmas 🎄 and Happy New Year! Stay safe and we will you guys on the next video/recipe 😀 ♥
Last time I made beef stew I used pearl onions. Never going back to regular lol. Also they make awesome "onion poppers", leave them whole and just make them like you would an onion ring. 👌👌👌
Boeuf bourguignon is such a great concept, and you did it proud. Slight tweak; fry the mushrooms separately in the bacon fat and some butter before adding them to the pot. Enhances the flavor and texture. Would love to see your take on Beef Rendang!
It's 3 degrees with icy roads here in Kentucky. Almost worth the risk to go by the ingredients to make this!!!!! Looks awesome!!! Will make this very soon.
Sam, I love the hell out of watchin ya especially around the holidays. God damn, you’re the man. This channel is a major comfort channel. I’ll just put STCG on and go about my day.
That is a beautiful slice of chuck roast. You must have special pull from a local butcher. I've found it impossible to get a similar cut from any supermarket - they invariably turn out tough after cooking, never "fall off the fork" tender.
sounds like you could've pressure cooked longer. I found success in, tightly wrapping the vegs in foil and placing on top of the meat to protect from overcooking onto mush. Then pressure cook for an hour (or more, if the meat seems to be tough)
I would be so excited if you did your version of the feast of the seven fishes next year!! I always watch your videos and love your renditions of recipes 🙂
I received an IP for Christmas a few years ago and I love it-however....I despise it for searing ANY protein!!! After several attempts and tons of frustration, I finally gave up and just caramelize my meat in cast iron, deglaze and toss it in the IP. It's worth the extra clean up to save my sanity.
Sam, I think you boys are all missing a trick!! Would 10/10 buy tickets to be in the audience for a cook at Casa de STCG with you folks!!! You guys are hilarious, and your food is sublime!!!
This looks delish. I surely will be making it. Also wanted to ask how you pick the knife winners out? Would be nicer if you pulled a name out of a hat on you tube.
They asked all of us to go to their website & join their email list. I didn’t do it at that point but tried to a week ago and the link was gone ..or I couldn’t find it.
I make a pretty damn good Beef Bourguignon but have never tried the pressure cooker. It's always been about taking the time to do it old school but you need the time for a long braise. May have to give it a go after the holidays.(my adult children are vegan, sadly) Happy Holidays Sam and family.
My youngest has issues w meat, but that's cause her great grandpa, grandpa and dad were farmers and she didn't get calling a calf Sirloin, Hamburg etc would actually show up on the table for dinner lol. She is 29 now,and gets it, but yeà, she still isn't fond of red meat lol.
Last video before Christmas, I would like to wish the Sam the cooking guy family a very Merry Christmas, and thank you all for another year of great recipes!!!!
I truly hope you, Max, Chance and your whole family have wonderful holidays! Sam, you really sound so like Julia Child! Very good! And you should let Max clear out the bad comments before you see them. You guys are so loved. Some the food but mostly you and Max. (Max, you are the king of your castle! Leave it up at home!) I really wish I could be a neighbor and good friend. You guys are so awesome.
My name has never been called, but Darrell gets called twice in the same giveaway….. not that I’m bitter or anything. 😁Btw, that beef burgundy looks delicious! Definitely a must try! Thanks for everything!
Sam, I know you get too many comments to reply to all of them, but I was wondering...if I didn't have a pressure cooker but wanted to make this, what would be a good guess as to how long to cook it in a Dutch oven simmering on the stove top? I have a chuck roast in the fridge and was debating on what to do with it, would love to give this a shot for an extra treat on Christmas. Thanks!
I'm not Sam, but I would plan on a solid 3 hours for simmering. Pull a chunk out at 2 hours and check for tenderness. This is one of my absolute favorites to cook. If you want to warm the kitchen up (and add a little tradition), put your dutch oven in the oven instead of simmering on the stove.
@@dabradguy Thanks Brad. I don't know why, but I always do better on the stove than in the oven. Osso Buco, pork butt, whatever, I don't get it, but I do better on the burner than in the oven. But I gladly will take advantage of your advice. Merry Christmas and/or happy holidays to you my friend.
Vous avez fait de l'excellent travail avec ce boeuf bourguignon. ;) I prefer les Carbonnades flamandes ( its a lookalike but with beer) and some fries. Bon appêtit
Been a couple years since I watched some Sam the ingredient wizard, and lol at these high pitched sounds. Keep up the good work crew. Always a pleasure to research some meal ideas.
0:59 Drip a little ultraviolet dye in your toilet, flush it, then shine a UV flashlight in the darkened bathroom. You'll never flush with the lid up again!
Come on, Sam. NATURAL Release is letting the pressure cooker slowly release without touching it. MANUAL or FORCED Release is when you open the valve and “force” the steam out quickly. There it is Pressure Cooker nomenclature 101. 😂lol
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
"You stay classy, San Diego. I'm beef burgundy?"
My apartment smells of rich mahogany.
Lol!
That really escalated quickly!
LMAO THIS IS FUCKING GENIUS🤣🤣🤣🤣🤣
Best comment ever. Lmao
Hey Sam and team. My father just passed and i cant tell you how much he loved your channel soooo much. He suffered so much for a couple of years. He would text or call me with some new recipe of yours or your Argentinian grill. He was so proud of the results too. I just wanted to share how much you brought to a man who was down. How your decision to make videos helped a man i cared deeply for during awful times. From my family to all of yours, be well and happy.
Happy holidays!
I love beef stew Sam. i'm going to try this one for sure. I usually do the usual with potatoes, carrots, celery with the seasoning in a pressure cooker with stew meat.
Pearl onions are a must for this :) You should add red wine in the pot while it's cooking I think. In all cases, looks delicious.
I love the shot of your keys hanging from the belt loop as you imitate Julia Child....
The real feel temperature in Louisville, Kentucky is -22 degrees and we have 5 inches of snow.. That beef and noodles looks wonderful. Enjoy your warm weather.
I cooked this today for my family, thank you for this amazing recipe.
Merry Christmas to Sam and the Boys! Hope your 2023 is blessed!
Man, I love that work surface.
Sam's phone rings..."That's a reminder to kick Max in the ass after this" 😂 played very well 👏
I can’t thank you enough for that super easy incredible version of Boeuf Bourguignon. Can’t wait to do it! I did years ago the other version. A complete day in the kitchen, a mess everywhere. I’m done with that version and will do yours. Merci beaucoup et passez de Joyeuses Fêtes ❤️. Vous parlez bien français 😉
J'aime les douces façons dont tu t'exprimes
With oxtail and Yorkshire puddings 🤗🤗🤗🤗
I'm doing this!!! I made Julia's recipe ONCE ..and maybe never again..the kitchen was a mess, grease and all. I love my pressure cooker (I'm not calling it that other name!)
Love the SCTV/John Candy mention. Atlantic Canada here.
Merry Christmas Sam and Family! 🎄🎄🎄🎄🎄🎄🎄
Oh yum...thinking this should be for NY Eve!
That looks great. So many dishes I want to make for my family. (if they liked me) lol. Happy holidays to all of you! Cheers.
I love that you accept the idea that people hate what you do but you do it anyway Sam! Just be yourself!
I 💙 how he wipes his mouth with the whole paper towel roll hahaha 😂! It's something my husband would do but he would leave it and throw away the paper towel he used!
Great recipe! Looks delicious 😋! Perfect for the winter! Healthy and hearty! Hope you guys have a great Christmas 🎄 and Happy New Year! Stay safe and we will you guys on the next video/recipe 😀 ♥
When I boil noodles, I put butter in the water instead of oil..
Once drained, add a little more..
I made this last night and it was absolutely beautiful. Thanks for the recipe.
Hey Sam
Make your own version of the beef Wellington
Cheers from San Diego California
*MERRY CHRISTMAS* to Sam and crew!
And Merry Christmas to you who is reading this. 😊
Cooking a French dish wearing a frijoles shirt! You crack me up!
I agree - world's best beef stew. Goulash number 2, Borsch 3.
Ive seen bourguinon a few times now and I think we all owe a thank you to alex french guy for bringing it onto the internets radar.
Last time I made beef stew I used pearl onions. Never going back to regular lol.
Also they make awesome "onion poppers", leave them whole and just make them like you would an onion ring. 👌👌👌
Love it, will make it!
You guys made this before but with Guinness beer. Super tasty!
I will never not think of epic rap battles Gordon Ramsay versus Julia Child, every time I hear beef Bourguignon now lol 🤣
I have done it Julia's way and I am having a dinner party saturday and this is the way I plan to cook it
Looks 🔥🔥 definitely making this
Boeuf bourguignon is such a great concept, and you did it proud. Slight tweak; fry the mushrooms separately in the bacon fat and some butter before adding them to the pot. Enhances the flavor and texture. Would love to see your take on Beef Rendang!
Omg. So funny, every time you say “Hey Siri”, my HomePod wakes up and answers your question. 😂
That looks so wonderful!!
It's 3 degrees with icy roads here in Kentucky. Almost worth the risk to go by the ingredients to make this!!!!! Looks awesome!!! Will make this very soon.
60 degrees here on the central coast of California.😎👍🎅🎄
@@VM805 My daughter lives in San Diego. I was just there for the first half of November. Can't beat that weather lol
That looks amazeballz!!
I never knew beef stew could be so sexy.
Mary Christmas to you and your family and friends
Thank you!
Sam, I love the hell out of watchin ya especially around the holidays. God damn, you’re the man.
This channel is a major comfort channel. I’ll just put STCG on and go about my day.
That is a beautiful slice of chuck roast. You must have special pull from a local butcher. I've found it impossible to get a similar cut from any supermarket - they invariably turn out tough after cooking, never "fall off the fork" tender.
sounds like you could've pressure cooked longer. I found success in, tightly wrapping the vegs in foil and placing on top of the meat to protect from overcooking onto mush. Then pressure cook for an hour (or more, if the meat seems to be tough)
Happy Friday
Idk why but a part of me wants to add vodka to it
a casual sweater that's a little too small, Sam? I think your version of "cozy" is different than mine ;) Great recipe, great episode!
sorry, but you guys gotta chill with the pitch shifting
I would be so excited if you did your version of the feast of the seven fishes next year!! I always watch your videos and love your renditions of recipes 🙂
That looks amazing & you didn`t fire it up with peppers. (Spam reported) Fake STCG
I've always wanted to go to Paris. They say it is such a cultured city that even the garbagemen speak French.
please do not call it that, it is only beef bourguignon.
you don't call a hamburger a pizza.
WoooHoooo Sam!! A dish with no mayo! I knew you had it in you LOL!!
That’s funny…. Lol
Looks delicious and you make it look so easy.
Beef bacon next time my man... It will blow your mind!!! Shalomie my homie 🕎
I made this for new years and it was amazing. Thank you for the wonderful recipe!
I received an IP for Christmas a few years ago and I love it-however....I despise it for searing ANY protein!!! After several attempts and tons of frustration, I finally gave up and just caramelize my meat in cast iron, deglaze and toss it in the IP. It's worth the extra clean up to save my sanity.
now THAT'S a knife... lol
Now this looks delicious :D
Sam, I think you boys are all missing a trick!! Would 10/10 buy tickets to be in the audience for a cook at Casa de STCG with you folks!!! You guys are hilarious, and your food is sublime!!!
This looks delish. I surely will be making it.
Also wanted to ask how you pick
the knife winners out?
Would be nicer if you pulled a name out of a hat on you tube.
They asked all of us to go to their website & join their email list. I didn’t do it at that point but tried to a week ago and the link was gone ..or I couldn’t find it.
@@debrajol3585 same here
I believe it was John Candy in "Dr. Tongue's 3D House of Stewardesses"
I make a pretty damn good Beef Bourguignon but have never tried the pressure cooker. It's always been about taking the time to do it old school but you need the time for a long braise. May have to give it a go after the holidays.(my adult children are vegan, sadly) Happy Holidays Sam and family.
Write em outta the will! Lol. Jkjk 👀😂
My youngest has issues w meat, but that's cause her great grandpa, grandpa and dad were farmers and she didn't get calling a calf Sirloin, Hamburg etc would actually show up on the table for dinner lol. She is 29 now,and gets it, but yeà, she still isn't fond of red meat lol.
Last video before Christmas, I would like to wish the Sam the cooking guy family a very Merry Christmas, and thank you all for another year of great recipes!!!!
yum. Also, why you gotta use metal on a nonstick surface? can see gouges in the bottom of the pot. nails on chalkboard.
Samuel Zion, you have done it again 👏....
Down the drain goes the diet
Can’t get to the store- Buffalo ny…
@samthecookingguy. thanks!!!!
Just made this tonight over mashed potatoes!!! AMAZING!!!!!!!
I truly hope you, Max, Chance and your whole family have wonderful holidays! Sam, you really sound so like Julia Child! Very good!
And you should let Max clear out the bad comments before you see them. You guys are so loved. Some the food but mostly you and Max. (Max, you are the king of your castle! Leave it up at home!)
I really wish I could be a neighbor and good friend. You guys are so awesome.
3 million Subscribers and you pick the same name lol
I’ve never been more hungry after a Sam video
Eww bacon 🥓 🤢🤮 1:24
Dang that looks sooooo delicious!!!!!
My mouth is watering just 5 minutes in!!! Great job team!!
Brilliant editing. "Bon Jour!" Love this channel, thanks guys.
Omg. Looks kick ass
Im making this damn im hungry now
Ugh, do I need a pressure cooker\Instant Pot now??
My name has never been called, but Darrell gets called twice in the same giveaway….. not that I’m bitter or anything. 😁Btw, that beef burgundy looks delicious! Definitely a must try! Thanks for everything!
Sam, I know you get too many comments to reply to all of them, but I was wondering...if I didn't have a pressure cooker but wanted to make this, what would be a good guess as to how long to cook it in a Dutch oven simmering on the stove top? I have a chuck roast in the fridge and was debating on what to do with it, would love to give this a shot for an extra treat on Christmas. Thanks!
I'm not Sam, but I would plan on a solid 3 hours for simmering. Pull a chunk out at 2 hours and check for tenderness. This is one of my absolute favorites to cook. If you want to warm the kitchen up (and add a little tradition), put your dutch oven in the oven instead of simmering on the stove.
@@dabradguy Thanks Brad. I don't know why, but I always do better on the stove than in the oven. Osso Buco, pork butt, whatever, I don't get it, but I do better on the burner than in the oven. But I gladly will take advantage of your advice. Merry Christmas and/or happy holidays to you my friend.
Hey Sam and guys. Long time/first time. I made this tonight and it was awesome. I've made dozens of your recipes but this is probably in the top 5.
That looks amazing!!! My mouth is watering watching the video. I have to make this!! I just never know the type of wine to buy when cooking with it.
Beautiful Beef Bourguignon!
From my family to yours, have a happy and healthy holiday season 🎉
P.S. Max listen to your Dad 😊
Hey Sam why don’t you have your channel translated into different languages I bet you would get 10x views
Nice one Sam, that looks rich and delicious, thanks for sharing.
It’s so great when you guys are high when filming or slightly buzzed. Adds an entire different element of entertainment. ☺️
Vous avez fait de l'excellent travail avec ce boeuf bourguignon. ;) I prefer les Carbonnades flamandes ( its a lookalike but with beer) and some fries. Bon appêtit
Been a couple years since I watched some Sam the ingredient wizard, and lol at these high pitched sounds. Keep up the good work crew. Always a pleasure to research some meal ideas.
This is one of my favorite things to make. I have Julia's recipe (in newspaper clipping form) in my cookbook. Thanks for a great video.
0:59 Drip a little ultraviolet dye in your toilet, flush it, then shine a UV flashlight in the darkened bathroom. You'll never flush with the lid up again!
Happy Chanukah 🕎 Sam and to your fam! Looks like a great recipe 🔥
Wow this recipe looks extremely delicious ❤️
I love beef stew! Never thought of putting tomato paste in the gravy, though. I’ll have to try it! Thanks, Sam! Happy Holidays!
I love that bowl!!
My husband made this tonight and it is wonderful! Will definitely become a meal in our rotation, as a lot of your recipes are. Perfect winter meal.
that looks really good. I might have to make this. Wishing you, Max, Chance and your entire family a very Merry Christmas
I hope you make a beef stew, i mean beef borginyoun (spelled that wrong i am sure) taco at not not tacos
Hey Sam, what is your salt to pepper ratio in your cast iron counter vessel? 2:1? Keep up the great work!
Dr. Tongue's 3D House of Stewardesses with John Candy and Eugene Levy from SCTV. LMAO. Nice reference, Sam! th-cam.com/video/8SJY6w0HD50/w-d-xo.html
Ok on the toilet seat issue. Here's the cure. If I have to put it down, she better damn well put it up for me. Love the dish.
Come on, Sam. NATURAL Release is letting the pressure cooker slowly release without touching it. MANUAL or FORCED Release is when you open the valve and “force” the steam out quickly. There it is Pressure Cooker nomenclature 101. 😂lol
The most consistently funny cook on TH-cam! He's also a dam good cook.