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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-- 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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#beefstew #beef #stew
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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Chuckwagon Trail Stew | Cowboy Beef Stew
This week we’re making trail stew. With winter in full swing, make a big pot of this cowboy stew to warm you up!
#trailstew #cowboystew #beefstewrecipe
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MEXICAN BEEF STEW #howtocook #deliciousrecipe #mexicanfood
MEXICAN BEEF STEW ..SO DELICIOUS now
Ingredients
▢2 pounds beef stew meat (trimmed and cut into 2-3 inch cubes)
▢1/4 cup all-purpose flour
▢2 tsp salt
▢1/4 teaspoon ground pepper
▢4 tbsp vegetable oil
▢1 cup red wine
▢2 tablespoons butter (unsalted)
▢1 medium onion (peeled and finely dic
▢4 cloves garlic (minced)
▢4 cloves garlic (whole)
▢2 tablespoons Worcestershire sauce
▢2 tablespoons tomato paste
▢1 can 14oz diced tomatoes
▢3 jalapenos (diced )
▢2 bell peppers (red or yellow, or combo - chopped)
▢3 tbsp taco seasoning
▢Juice of 1 lime
▢Zest of 1 lime
▢3 cups beef broth (low-sodium, more if needed)
▢3 bay leaves
▢1 tbsp fresh thyme
▢3 medium carrots
▢1 cup celery (diced)
2 med potatoes
▢button mushroom
▢Chopped fresh cilantro (for garnish)
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Instant Pot Beef Stew with Mushrooms
This is a classic beef stew recipe with an extra dose of mushrooms since they are one of my favorite additions to just about any recipe. I went simple with the potatoes and carrots, but you can choose any other hardy veggies such as turnips, rutabagas, parsnips, winter squashes, or even sweet potatoes.
As far as meat selection for stews, I usually go for a chuck roast that I cut up myself. But the top round roast was on sale this week so that’s what I used for this video - and it did not disappoint! Other great cuts for stews would be bottom round or rump roast.
Bonus: Stews make great fillings for hand pies! I used about 4 cups of the leftovers to make these little grab-and-go pies for lunches and snacks. Use store-bought dough (biscuit, pizza, pie, etc.) to envelop a couple spoonfuls of room temperature or slightly heated stew. Brush with an egg wash and then bake at 400°-425° for 10-15 minutes until toasty brown.
Instant Pot Duo 6 Quart:
Today’s Ingredients:
8 oz bacon, chopped
2 lbs stewing beef, cut into 1½ inch chunks and patted dry (used top round in this video)
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry red wine (cabernet today)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tsp Italian seasoning
2 bay leaves
1 TB Worcestershire sauce
2 cups beef broth (2 tsp Better than Bouillon + 2 cup water)
1 lb potatoes, 1½ inch cuts (Yukons or reds are best)
1 lb carrots, 1½ inch cuts
1 lb mushrooms, halved or quartered
½ cup fresh parsley, chopped
3 TB flour + 3 TB water to thicken the gravy
Instructions:
1. Heat the Instant Pot on sauté and add the bacon when the pot reads “HOT.” Cook, stirring occasionally, until the bacon is crisp and most of the fat has rendered out. Remove the bacon to a bowl, leaving a few tablespoons of fat in the pot.
2. Add the beef a few pieces at a time and brown on all sides to form a crispy crust. Don’t crowd the pot otherwise the meat will steam instead of brown. Work in batches, turning every few minutes. Remove the browned pieces to the bowl with the bacon.
3. Add the onion and stir for a few minutes to soften.
4. Add the garlic and stir for just another 30 seconds to a minute until fragrant.
5. Add the red wine (cabernet, merlot, zinfandel) and stir, scraping up all the the browned bits from the bottom of the pot. Make sure the bottom is clear because this is where all the flavor is, plus you’ll want to clear the bottom to avoid the dreaded “BURN” warning later.
6. Add the next 7 ingredients (salt through beef broth) and stir to combine. Then return all of the bacon and beef back to the pot.
7. Layer the potatoes, carrots, and mushrooms over the beef.
8. Lock the lid and cook for 30 minutes on manual/high followed by a full natural release before unlocking and reopening the lid.
9. Set the pot back to sauté until it comes to a light boil.
10. Add parsley.
11. Add the flour/water mixture and stir to thicken the stew. Check for seasoning – add salt and pepper if needed
12. Serve and enjoy!
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Fork and Spoon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
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00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
#beefstew #beefstewrecipe #beefrecipe #beefrecipes #stewrecipe #stewrecipes
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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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