The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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French recipe : how to make Boeuf bourguignon
Boeuf bourguignon is a classic french recipe. It's a kind of beef stew. The best thing to make when you are snowed in (like I was, lol) or a lil sick. Comfy food I tell you.
I always eyeball my stuff while cooking I actually had to think about it to come up with the exact amount of ingredients. lol.
You can have it with rice, pasta, potatoes ( boiled or mashed).
This is for 4 people.
Hope you like it. :-)
How to Make Martha Stewart's Beef Stew | Martha's Cooking School | Martha Stewart
This slow cooker beef stew makes the perfect low maintenance meal for chilly fall and winter nights. Full of cozy flavor and hearty ingredients, this beef stew recipe from Martha Stewart will warm you up from the inside out.
#MarthaStewart #Cooking #School #Beef #Stew #Soup #Recipe
Get the recipe at:
00:00 Introduction
00:04 How To Prepare Meat
2:31 How To Deglaze Pan
3:21 How To Cook Vegetables
4:10 How To Thicken Stew
5:55 Adding Potatoes
7:02 How To Serve
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How to Make Martha Stewart's Beef Stew | Martha's Cooking School | Martha Stewart
Beef Bourguignon Recipe
#beefbourguignon #french #redwine #cooking with Ms.O
CORRECTION!!!!!!! All the vegetables in this recipe should be browned for a deeper color.
Ingredients
6 slices bacon
3 lbs chuck roast (cubed 1 inch thick)
2 teaspoon Kosher salt
1 teaspoon coarse ground black pepper
1 pound Portabella mushrooms cut in half
12 carrot chunks peeled and cut into 1 chunks
3 cups beef broth
3 tablespoons tomato paste
3 garlic cloves chopped
4-5 stalks fresh thyme
3 bay leaves
12 white pearl onions peeled
1 cup red wine
2 tablespoons melted butter unsalted
2 tablespoons flour
Instructions
Preheat oven to 375 degrees
Cook the bacon until crisp, on a cookie sheet on a wire rack should take between 13 to 15 minutes then remove. Season the beef on both sides with the salt and the pepper.
Add to the skillet bacon fat and brown on each side for 4-6 minutes or until deeply browned on each side. Remove the beef from the pan then brown the vegetables remove from pan then deglaze with the beef broth. Into the slow cooker add the mushrooms, carrots, half the bacon, broth*, tomato paste, garlic, thyme, bay leaf, pearl onions and red wine. Add the beef and stir all the ingredients well. Put slow cooker on low for 7 hours. Doing the 6th hour. In a small bowl mix melted butter and flour and add it to the slow cooker and stir. Cook an additional hour or until thickened. Additional salt and pepper can be added to your liking. Enjoy
French Onion Beef Stew!? | Chef Jean-Pierre
Hello There Friends, French Onion Beef Stew!? That is what you may be asking yourself. I decided to combine two of my favorite dishes together! French Onion Soup and Beef Stew! If you close your eyes and taste this luxurious dish, you will think you are eating both of them at the same time! It is truly delicious and something I hope you all make for your friends and family! Let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Beef Stew:
French Onion Soup:
Clarified Butter:
How To Cut Vegetables (Carrot):
Beef Stock:
How To Make Roux:
Garlic Mashed Potatoes:
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❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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