As an Irishman I can honestly say this is the best version of a Guinness beef stew I’ve ever seen. And good job on the mash too! Well, besides the heavy cream. A good Hellmans mayo instead to cream it up would be mega. But thank you for representing us in your video. Massive win with the kerrygold butter too! My man. 😁😁 Happy Paddy’s day to everyone. 🙂
Chudtastic as usual. I consider myself a soup and master after learning from my grandma and mom. Now my teenaged kids want stew - beef in a sauce like this, or pork in green chile sauce with potatoes and hominy - 3 days a week. Keep up the Chudtastic cooking.
I made this today and it’s insanely good. The beef short ribs are a great change to traditional beef stew and the beer was a really nice touch. Plus I really liked it over mashed potatoes instead of potatoes in the stew. Awesome recipe!
Did this recipe today for St. Patrick’s Day! What a terrific and easy recipe. Thanks for the guidance. The only thing I did differently was to use oxtails instead of short ribs and the collagen and tendon-y goodness was awesome!
I actually did make a beef and Guinness stew a couple weeks ago when we had a bit of a cold snap on Vancouver Island. So comforting! Definitely going to smoke the beef next time. Solid moves there!
Dish looks excellent as always but I gotta give a shoutout to whoever edits Chud’s videos. Perfectly done every time. Get to see the entire process but you really speed up what would otherwise be monotonous (slicing and chopping). Thank you
I'm 100% adding this to the spread on Sunday. I use this holiday as an excuse to make my own pastrami and day drink. And now to make beef stew with beer. Also, kudos for using glens with your whiskey. If you haven't already (I miss some videos), check out Still Austin.
Those tomato paste lids have a sharp point inside the top you can use to break the foil cap underneath. Same with anchovy and garlic paste. Cheers from a fellow HEB shopper
Hey Brad. I didn't get a chance to see the Ireland video yet. When you mention a video to check out it would help if you put a link up on the screen as your talking about it. However, I did eventually find it. Thanks for the great content.
I was on a kick of finding what Texas chili is all about. Ended up with a "Bowl of Red," and it turned out fantastic. Of course I had to smoke the cuck roast first. Found that it is really similar to making Birria. Would be interested to see your take on the traditional Texas chili.
Literally just made beef stew last night from scratch but no Guinness in it (DAMN IT) but never the less no complaints, sending some sauce your way hope you enjoy it.
Love this! Going to be attempting it for st paddy’s day, but I had a question: in the recipe it says to include 1 lb of mushrooms, but in the video it didn’t show any mushrooms. When would you add those? With the onions?
@@ChudsBbq did this yesterday and added the mushrooms and the celery with the onions. Did 2 short ribs and a shank and it turned out amazing! Thanks so much for posting this before st paddy’s day as I wanted something different than corned beef and cabbage.
Bradley, Looks delicious! Would probably also work well with mutton. Go easy on Joe Yim in the Chud Shop. He posted that he needed a break from the drinking and eating to go to the gym! 😂 Keep up the great content!👍
Love these videos! The new setting seems to echo.. your voice sounds way better in the outside parts on my tv at least. I’m a die hard so who cares but new audience might not sub as much. What’s babish use for a mic?
Thank you to Bones for the quick help with my email inquires and my acquisition of some ChudRub, one of the last remaining Chorizo packs, and some 16 mesh pepper. You guys are the best!
Absolutely love this, but I need a little more help on rough timing/technique.😢 When you added the ribs to the stock, it looked v watery but we didn't get an idea of roughly how long you simmered the ribs for/ what temp. Did you take them and the veg out to rest whilst you reduced the stock? I couldn't find the recipe on your website unf, so would really appreciate a little extra info. Thanks, and love the videos, learning so much. (As a UK watcher, next visit is Prosmoke).
Chud I've seen you cook (what appears to be) thru a butcher block table, placing your pot on a metal trivet. This puzzles me some, and I can only guess you may have an induction style burner under the table(?) Can you explain this to us?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Love the HIGH SPEED veggie chop... just fun!
Again, you NEED to open a restaurant like ASAP! That looks SOOOO good!!!
Two Guys, 1 Bowl. And to think, "I'm here for it."
The world would def. be a better place if more people shared a bowl from time to time!
@@fredrikhedlund1261maybe a couple bowls
I love Bone’s attitude. “You want me to eat something weird? OK” “It tastes like dog food but it’s pretty good”
As an Irishman I can honestly say this is the best version of a Guinness beef stew I’ve ever seen. And good job on the mash too! Well, besides the heavy cream. A good Hellmans mayo instead to cream it up would be mega.
But thank you for representing us in your video. Massive win with the kerrygold butter too! My man. 😁😁
Happy Paddy’s day to everyone. 🙂
You said in your livestream that this video would tank. Not sure how can be. This is one of the best things to date. You did an amazing job sir!
The epitome of BBQ is your content..... Brilliant🍻😎👍
Chudtastic as usual. I consider myself a soup and master after learning from my grandma and mom. Now my teenaged kids want stew - beef in a sauce like this, or pork in green chile sauce with potatoes and hominy - 3 days a week. Keep up the Chudtastic cooking.
That COMPLETE RUB PACK is amazing! Just got it in today ! definitely worth the buy! thanks again CHUDS BBQ for some awesome rubs
I want to see the "gelatinous beef stock" recipe. I've got to believe it makes a big difference in how this recipe turns out.
I made this today and it’s insanely good. The beef short ribs are a great change to traditional beef stew and the beer was a really nice touch. Plus I really liked it over mashed potatoes instead of potatoes in the stew. Awesome recipe!
I love the quick cut editing when you’re slicing/chopping! Man, that takes a lot of time. lol. Food looks amazing! Cheers!
Perfect deeeelicious. Two suggestions: larger chunks of celery and carrot, and some frozen peas at the end.
Absolutely one of the best stews I have eaten. The best I have Made for sure. Keep up the great content!!
Reminds me of my trip to Ireland. Oh the memories... Now I'm going to go make this. 💚
Did this recipe today for St. Patrick’s Day! What a terrific and easy recipe. Thanks for the guidance. The only thing I did differently was to use oxtails instead of short ribs and the collagen and tendon-y goodness was awesome!
I have been hoping for a video about this for a while from you, you made my week Brad!!!
You can use the top of the lid of the tomato paste to open the seal! great little hack
Looks really good!
Cheers from Norway
Potato skills on point!
I am so making this on Sunday. Thanks Bradley.
This looks fantastic!
That potato chop edit was hypnotic.
Sick Tech Deck moves too
That kickflip was badass.
Bradley: best video in a long time !! I'm on it this weekend - thanks for sharing Cheers - Roy
Im going to make this one, a excellent winter warmer dinner meal, love your videos Bradley 😋👍✌️
Gotta love a chudd video ft bones 🦴
It's usually cold on st Patrick's day in Ireland. This would be perfect for that day
It's always cold in Ireland.If it goes over 80°f we call it a heatwave,no joke!
This looks so good! I have to try it.
Best beef stew I've ever made was in a dutch oven in an open fire for about 10 hours. This looks good too. ✌️
I actually did make a beef and Guinness stew a couple weeks ago when we had a bit of a cold snap on Vancouver Island. So comforting! Definitely going to smoke the beef next time. Solid moves there!
Dish looks excellent as always but I gotta give a shoutout to whoever edits Chud’s videos. Perfectly done every time. Get to see the entire process but you really speed up what would otherwise be monotonous (slicing and chopping). Thank you
I’m the guy that met you at the Guinness factory. I, also, haven’t had one since. Going to change that today. And probably make this stew!
I'll be doing my "Silence of the Lamb Stew" with a whole lotta Guinness this weekend! Cheers!
I feel so much better after that choppin. what a rush!
I'm 100% adding this to the spread on Sunday. I use this holiday as an excuse to make my own pastrami and day drink. And now to make beef stew with beer.
Also, kudos for using glens with your whiskey. If you haven't already (I miss some videos), check out Still Austin.
Those tomato paste lids have a sharp point inside the top you can use to break the foil cap underneath. Same with anchovy and garlic paste. Cheers from a fellow HEB shopper
If you want to try something weird canned, try corned tuna. I tried it in the Philippines, and it was so good straight out of the can.
There's a pokey bit built into the lid of the tomato puree.
Watching Bradley's chopping montages(??) at 2x speed is a spiritual experience
As an Irishman,i prefer the potatoes cooked in the stew.
But great job,it looks delicious!
Have some chunked up Amer. Wagyu London Broil( didn't have any short rib handy ) in the smoker right now to do a batch for this weekend!
Lawd, something else I need to try asap.
Hey Brad. I didn't get a chance to see the Ireland video yet. When you mention a video to check out it would help if you put a link up on the screen as your talking about it. However, I did eventually find it. Thanks for the great content.
I couldn’t wait to smash the like button
Looks sooooo good!
Looks AWESOME!!!
Bradley, you need to start pressure canning your stock. Saves a lot of refrigerator/freezer space.
My local Irish restaurant has Guiness Onion Gravy. It's good on everything, but particularly Poutine.
That trivet does my head in
Dude paying homage to our middle/high school days with the finger skateboard. Was that a kick flip you nailed!?
I was on a kick of finding what Texas chili is all about. Ended up with a "Bowl of Red," and it turned out fantastic. Of course I had to smoke the cuck roast first. Found that it is really similar to making Birria. Would be interested to see your take on the traditional Texas chili.
flip the cap over on tomato paste should have a piercer , great vid btw!
Looks Great!
Deliciousness!
Most tomato paste caps have a point on it to pierce the foil
awesome as always thank you!
I was thinking you'd go with Shepherd's Pie today, but this is a nice choice instead. Well done sir!
Bones “I’ve made a puff pastry sandwich “ that’s a ie 🤣🤣🤣
Love these guys ❤
Dude that looks effing delicious
Literally just made beef stew last night from scratch but no Guinness in it (DAMN IT) but never the less no complaints, sending some sauce your way hope you enjoy it.
Hey Bradley where do I get that burner that you just throw on a table in it start warming up
Love it!
Try the Guinness draft in a bottle it's way better than the can....
Still stew weather here in NH
Chuds going strong 💪 , mad scientist has fallen off frequency 😭
I sometimes wonder, would it make sense to have a Chudbox as a firebox for an offset?
My favourite meal, both to eat and make , yours might be better , I refuse to admit it until I try it though 😁
Love this! Going to be attempting it for st paddy’s day, but I had a question: in the recipe it says to include 1 lb of mushrooms, but in the video it didn’t show any mushrooms. When would you add those? With the onions?
When I wrote the recipe I was originally going to include mushrooms, but decided against it at the very end, Im sure they'd be good tho
@@ChudsBbq did this yesterday and added the mushrooms and the celery with the onions. Did 2 short ribs and a shank and it turned out amazing! Thanks so much for posting this before st paddy’s day as I wanted something different than corned beef and cabbage.
Bradley,
Looks delicious! Would probably also work well with mutton. Go easy on Joe Yim in the Chud Shop. He posted that he needed a break from the drinking and eating to go to the gym! 😂
Keep up the great content!👍
6:44 Dog walks in, “HEY! That’s mine!”
Love these videos! The new setting seems to echo.. your voice sounds way better in the outside parts on my tv at least. I’m a die hard so who cares but new audience might not sub as much. What’s babish use for a mic?
The other dayyyyyy. Someone's been watchin some letterkenny haha
Where do I get one of those magic trivets that’s also a cordless burner?
Was wondering the same thing.
I can't for the life of me find the episode you made the beef stock I want to make it
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thank you to Bones for the quick help with my email inquires and my acquisition of some ChudRub, one of the last remaining Chorizo packs, and some 16 mesh pepper. You guys are the best!
lol... use the cap to open the tomato sauce, my good sir. 🤗
dude where did you get that awesome guinness with the texas can?!
Absolutely love this, but I need a little more help on rough timing/technique.😢 When you added the ribs to the stock, it looked v watery but we didn't get an idea of roughly how long you simmered the ribs for/ what temp. Did you take them and the veg out to rest whilst you reduced the stock? I couldn't find the recipe on your website unf, so would really appreciate a little extra info. Thanks, and love the videos, learning so much. (As a UK watcher, next visit is Prosmoke).
As someone who doesn't drink and is an absolute noob when cooking with alcohol, does the alcohol evaporate out?
Yes or just use a non alcoholic Guinness
Tomato paste - reverse the lid and push back on to open. 👍
So. When could one purchase a sweet Chuds beer mug?
So the cutting board is also a stove top?
Dublin Coddle next please!
Great video, Brad. Can we get an off-topic beard care routine video at some point?
2 guys sharing stew is better than 2 guys sharing a sausage.
Comment of the day for me
Chud I've seen you cook (what appears to be) thru a butcher block table, placing your pot on a metal trivet. This puzzles me some, and I can only guess you may have an induction style burner under the table(?) Can you explain this to us?
Love it, I’d make pastry pies Aussie style with the leftovers, stop it
The the algorithms bay bay!!!
I'd need a meal after all those chops😅
Where can I get a Chud mug?
lol cannot believe you dont know the opener for the tomato paste is in the top of the lid m8 that made me giggle !
you should try blood pudding
Add 8 cooked and crumbled bacon stripes next time and it'll bring it to a new level.
Seek out Chef John's mashed potatoes
How has Brad not noticed that the cap of the tomato paste opens the foil? Unless that's just a UK thing?
As an Irishman I was extremely worried thinking that you were going to drink that straight out of the can.
Fair play to yous
Tex/mex queso cheesesteaks
Do eeeettttt!