@@BloomsIZG incorrect. Infusing the oil and then adding that much pepper, red wine, and beef definitely isn’t too much garlic (as there’s no such thing)
Sam, my husband and I are big fans of you and your recipes. Love that your sons are right there with you. I made this recipe for my husband and he LOVED it! Thank you for providing fantastic videos and fun entertainment!
Feel better brother Karen. Watching Sam videos for me is comforting, like the food lol. Makes me feel like I’m cookin w pops in the yard. Hope that helps
Every single meal I’ve made from STCG has been BOMB af. Shout out to Sam for always helping me decide what dinner I can wow my girl with this weekend 😬
Dear Sam my father passed away over Christmas and I just wanted to thank you for being one of his favorite UA-cam channels. You always made hime laugh so much he really loved your channel sir. Thank you
This is one of my favorite dishes ever and I've always found it best to make it the night before and let it sit in the refrigerator overnight. It also freezes & stores really well, which makes it great for a single guy like me. Never made it with the tomato paste and chipotle peppers before though, I'll have to try it next time. I usually add extra garlic, throw a few sprigs of fresh rosemary before I set it to simmer, and serve it over thick slices of buttered & toasted French bread, topped with a bit of parmesan cheese.
can't speak to the chipotle flavor, but it's 10x better with the tomatoes in it. the purists say "it's not in the original recipe", and the people who understand time and flavor say "cuz the recipe is older than the first time tomatoes made it to europe from south america"
Oooh definitely making this with a good bucatini this weekend! We made your shrimp scampi for valentines but subbed the sherry for sav blanc, and it had me curious about making sauces with red wine, so I'm definitely excited to give this one a shot!
Tonight, this recipe was a complete success! I added (8) whole cippolini onions to the stew two hours before serving. Served over creamy polenta, using some beef stock and (6) sliced sautéed brown mushrooms. It's not often that a guest asks for the recipe, two people did. Now I'm a 'Cooking Guy.
I've been watching your UA-cam videos for years now and a year ago I lost my dad right in front of me. It put me in a really bad place. I want to thank you so much for the laughs and preoccupying my mind.
OMG The absolute best cooking show on the internet. No competition. Haven't tried this one - yet - but I'm addicted to some of your Tex-Mex offerings. Only problem...I watch something like this and have to rush to grocery for ingredients.
OMG that Cast Iron is bad ASS!! Recipe too!! Sending a Thank You all the way from Ohio! My name is Abba.. been watching for a few months. So glad I found your channel!❤
Sam, I just tried this recipe, albeit from the San Diego of Australia, ie Perth Western Australia. I used grass fed beef and wine from Margaret river and let me just say it got my pants flapping. Unbelievable flavour. Thank you Sir 🙏
Looks amazing. Will have to try this. Your cast iron pan always looks so nicely seasoned and perfect. Question, how did you season your Cast iron and how do you clean it? I feel like I am struggling with that all the time and my seasoning keeps coming off.
Tomato paste is a deviation from the original recipe as this dish comes from the 15th century Tuscany when tomatoes had not yet reached Italy. But it definitely makes the dish more delicious. I only would recommend cooking it first to increase the umami taste of the sauce.
I believe this is called Peposo from Tuscany? Either way, I found a similar recipe and I've been this for a few months now and it's so easy and so good, one of my favorites. Great Video!
That's going to be one to doooo! A few years back I said to myself, self? You love Ruben sandwiches. Why not try a Ruben pizza! It was effin delicious!
Sup Sam. I have to try this!!! Should freeze scraps instead of trash for grinding, I'd mash garlic with fork and leave, yet I'd use the scraps too lol. Fat is flavor 👍
I'm laid up at the moment from heel surgery yesterday, so I've been looking forward to a Sam video all day and he did not disappoint. As soon as I am up and about again, I will definitely be trying this since I have to suffer through microwavable meal kits at the moment :(
Love your channel. Your interaction with "The Boys" is hilarious. Idea for a video: A versus video. Maybe a rolled meat contest: Italian Braciola vs. German Roulade. Or Chinese egg rolls vs. Mexican taquitos/enchiladas. Just a thought. Keep up the good work and great entertainment.
I used to work for Pillsbury, a subsidiary of General Mills. Once a month a Rabi would come into a plant to bless the frozen pancake production line. Yes, Pillsbury frozen pancakes are Kosher.
now do the same thing but add equal weight of finely chopped onions to it... just fry them until they are translucent and cook until they disolve... heaven
Try the PressureLuck channel on UA-cam. He does a version of this, but it’s not as good in all honesty. Sam’s is really the classic Florentine method (except it’s missing sage leaves, which is a debated ingredient).
Hey Sam and the boys! My husband and I are big fans. Can you help us improve a household lazy day favorite - sour cream chicken? We use chicken (breast or thigh, but thigh is better), heavily slather the top with a mix of sour cream and shredded parm, top it with panko, and bake it until temp. Tasty, but could always be better. Love your videos, we've learned a lot (our favorite is the super umami garlic soy compound butter). Thanks!
Why were you discarding all the connective tissue in the meat? When you cook it for 3 hours it becomes beautifully gelatinous and keeps the meat moist! Chuck and Shin are great for this. Lovely looking recipe, as always.
Looks so good! The panko, lemon zest and parsley is called a gremolata ( should have included minced garlic).
That's it! It looked great, but I knew there was something missing 😄
Given the amount of garlic added prior, I’d assume it probably made more sense to just leave it out honestly.
@@BloomsIZG incorrect. Infusing the oil and then adding that much pepper, red wine, and beef definitely isn’t too much garlic (as there’s no such thing)
Sam, my husband and I are big fans of you and your recipes. Love that your sons are right there with you. I made this recipe for my husband and he LOVED it! Thank you for providing fantastic videos and fun entertainment!
You should do a video on seasoning, cleaning and caring for your cast iron pan!
Hi Adam! I have just the video: shopstcg.com/pages/cast-iron-101 🤓
@@samthecookingguyHi Max !!!!
Hundreds of UA-cam videos on the subject dude
Cheers from San Diego California
@@JohnHausser I just thought Sam would have some funny commentary on the subject
Maybe another one on how you should only use wine and acidic things sparingly in cast iron. It's likely to impart unpleasant flavors.
This is the best part of being at home feeling like sh*t!
I know what you mean! Sorry you feel like crap. Hope you feel better soon friend 😊
I don't know you....but I hope you feel better
Aw, feel better soon. Sending you some sunshine 🌞
Lol, I come here when I feel shitty too! It helps me get an appetite.
Feel better brother Karen. Watching Sam videos for me is comforting, like the food lol. Makes me feel like I’m cookin w pops in the yard. Hope that helps
Every single meal I’ve made from STCG has been BOMB af. Shout out to Sam for always helping me decide what dinner I can wow my girl with this weekend 😬
For real. My wife loves me way more since I started making Sam's recipes.
The way to a woman's heart is through her stomach!
Shoutout to all my brothers getting laid thanks to sam :) 🙏🏼
Dear Sam my father passed away over Christmas and I just wanted to thank you for being one of his favorite UA-cam channels. You always made hime laugh so much he really loved your channel sir. Thank you
We just made this tonight. It was so good. Thank you Sam. We served it with Trader Joes Cracked Olive Salad. OMG perfect
This is one of my favorite dishes ever and I've always found it best to make it the night before and let it sit in the refrigerator overnight. It also freezes & stores really well, which makes it great for a single guy like me. Never made it with the tomato paste and chipotle peppers before though, I'll have to try it next time. I usually add extra garlic, throw a few sprigs of fresh rosemary before I set it to simmer, and serve it over thick slices of buttered & toasted French bread, topped with a bit of parmesan cheese.
can't speak to the chipotle flavor, but it's 10x better with the tomatoes in it.
the purists say "it's not in the original recipe", and the people who understand time and flavor say "cuz the recipe is older than the first time tomatoes made it to europe from south america"
You should post your take on the Fried Tenderloin sandwich! an absolute classic in Indiana and all of the midwest
Oooh definitely making this with a good bucatini this weekend! We made your shrimp scampi for valentines but subbed the sherry for sav blanc, and it had me curious about making sauces with red wine, so I'm definitely excited to give this one a shot!
Tonight, this recipe was a complete success!
I added (8) whole cippolini onions to the stew two hours before serving.
Served over creamy polenta, using some beef stock and (6) sliced sautéed brown mushrooms.
It's not often that a guest asks for the recipe, two people did.
Now I'm a 'Cooking Guy.
I wanted to say mushrooms would make this perfect!
Has to be Blue Cheese polenta as the base mind blowingly good!
Nice, I might make a polenta or garlic mashed potato with this
Best way to coarsely grind all of that black pepper? Looks delicious
HEY Sam!
Love your videos.
Perfect meal for this kind of weather. Definitely one for my recipe book 📖😉
My first criticism, I can’t believe you’re throwing away that, much beef. A couple of those pieces were perfectly fine to stay. 😬
Try using 50% port wine with the normal recipe. Pomegranate juice is also very good.
I've been watching your UA-cam videos for years now and a year ago I lost my dad right in front of me. It put me in a really bad place. I want to thank you so much for the laughs and preoccupying my mind.
I lost my dad last week right in front of me. I'm hungry
OMG The absolute best cooking show on the internet. No competition. Haven't tried this one - yet - but I'm addicted to some of your Tex-Mex offerings. Only problem...I watch something like this and have to rush to grocery for ingredients.
I made this, it was amazing
Chef Jean-Pierre is the best cooking show on the internet.
I love B E E F styled in ultra-wide font. So much detail in aesthetics in this channel
Love all your recipe and your sense of humour,lol💕🇨🇦
💗 poutine with real cheese curds
Cheers from San Diego California
OMG that Cast Iron is bad ASS!! Recipe too!! Sending a Thank You all the way from Ohio! My name is Abba.. been watching for a few months. So glad I found your channel!❤
Damn!!!! You guys have outdone yourselves with this recipe!
Love the way this was done as a. great appetizer! 😎
Sam, I just tried this recipe, albeit from the San Diego of Australia, ie Perth Western Australia. I used grass fed beef and wine from Margaret river and let me just say it got my pants flapping. Unbelievable flavour. Thank you Sir 🙏
Up next, the “best birria I’ve ever made” version 2.0. Talk amongst yourselves.
Just had a vasectomy. I've been binge watching your videos with frozen peas covering the boys. Thanks for the content.
*Peas. "Pees" is a different thing altogether ... unless that's what you really meant, in which case ....... ewwwwwww.
Ahhh the poor boys!
Looks amazing. Will have to try this. Your cast iron pan always looks so nicely seasoned and perfect. Question, how did you season your Cast iron and how do you clean it? I feel like I am struggling with that all the time and my seasoning keeps coming off.
Tomato paste is a deviation from the original recipe as this dish comes from the 15th century Tuscany when tomatoes had not yet reached Italy. But it definitely makes the dish more delicious. I only would recommend cooking it first to increase the umami taste of the sauce.
I'll be making this for dinner tomorrow!!! Way to go Sam!!!
I'll bet that would be incredible if the beef cubes were smoked before the sear. A whole new dimension of flavour!
Hey Sam, I’d like to see you make “Pho” or at least your take of recipe on pho.
Perfume, the garlic will perfume the oil.
That narcotics part on 7:51 totally cracked me😂
Sam had mentioned over noodles or rice…. I bet that would be killer over some Chow Mein noodles
Sam, could you please do an episode on fried oysters?
Everything is better with wine 🍷😌✨️☺️
Much ❤️ Annie
Made this, it was awesome. Thanks
Made this today. Absolutely delicious!!!! Next time will use 5 lbs for more leftovers !!!
"Whatever's happening to the garlic when we put this in, then that in, along with this in" LOL 😂😂😂 Love it lol
Every time ive ever had it, it was made with venison not with beef. It so good
enjoy your pan's seasoning that dissolved into the wine.
I am absolutely making this tomorrow. Your the best Sam!
*you're
I'm making this right now and I'll ad some small different coloured potatoes and carrots in the last hour. The house smells amazing thanks!
Holy cow! I’m going to can beef like this. Yum.
That is the best looking. Chuck, color wise I've ever seen
Happy Wednesday
Happy hump day. Weekend is almost here.
“ Hi Sweetheart” 😂 love this !!
If you said you were going to make maybe the easiest Italian black pepper beef stew ever, I'd say: 'Can I have a bowl?'
I believe this is called Peposo from Tuscany? Either way, I found a similar recipe and I've been this for a few months now and it's so easy and so good, one of my favorites. Great Video!
I love Peposo!! I make mine just a little different but still taste great!! Made some with some Elk and the taste was so good!!
Best cooks come out of 🇨🇦..
That's going to be one to doooo!
A few years back I said to myself, self? You love Ruben sandwiches.
Why not try a Ruben pizza! It was effin delicious!
Sup Sam. I have to try this!!! Should freeze scraps instead of trash for grinding, I'd mash garlic with fork and leave, yet I'd use the scraps too lol. Fat is flavor 👍
This has become a cooking episode and English class at the same time lol
Hello Sam
Make a beef Wellington
Cheers from San Diego California
Question... how come when you mention oil you don't say "Chosen Foods Avocado Oil" anymore?
I'm laid up at the moment from heel surgery yesterday, so I've been looking forward to a Sam video all day and he did not disappoint. As soon as I am up and about again, I will definitely be trying this since I have to suffer through microwavable meal kits at the moment :(
Any kind of surgery involving feet is the worst! Sending healing vibes your way friend! And take care of yourself 😊
I wish you quick healing ❤️🩹. I had two broken legs last summer and Sam and the boys definitely helped me!
👍
Cheers from San Diego California
@@merjo82 thank you so much
@@myjewelry4u thank you so much. I was laughing when Sam kept getting bleeped at the beginning :D I needed that
I think add some mushrooms and onions and this would be even more amazing!
This looks amazing 👏 👏👏 . I would like to see a Chuck Chilli from Sam Da Man !
Miss you and Max 😂 Love.
I think ill add this to my last meal!
Dudes... You need to try Nigerian Beef Stew.. Its fooookn crazay ay.
peposo is the bees knees. I think you could also call your topping a gremolata for an extra italian-y kick.
At 1:21 Sam says Carion as he cuts away.
What NO FAVA Beans with a nice Chianti????
Awesome idea as always Sam! You keep besting your last cooks! Cheers 🍻
Woohoo!
Peposo suggestion got accepted!
Love the pepper and garlic!! Selfishly, I wish the videos were longer lol. 🍻 boys
What is that cutting board? Brand model size. I love it
This looks absolutely amazing! I watch you guys every night and I just realized I don’t subscribe! Just did again, love the videos!
yo, this looks 🔥🔥🔥
Dino Ribs Sam with your BFF, (WOW ) What a difference, Keep up the good work My Friend.
Def going on my list. Hopefully, I can find chuck on sale. Beef has gotten pretty crazy.
Awesome. I asked for Peposo about a year ago or better. This is pretty darn close. I like the smaller bites and bread idea. Thanks fellas!
This looks amazing!!!
Drooling- again !
Can't wait to try this....just got all the ingredients for your Chile Colorado recipe for tonight....you're the man Sam !
Oooo, let us know how it turns out!
Love your channel. Your interaction with "The Boys" is hilarious. Idea for a video: A versus video. Maybe a rolled meat contest: Italian Braciola vs. German Roulade. Or Chinese egg rolls vs. Mexican taquitos/enchiladas. Just a thought. Keep up the good work and great entertainment.
Looks amazing!
I used to work for Pillsbury, a subsidiary of General Mills. Once a month a Rabi would come into a plant to bless the frozen pancake production line. Yes, Pillsbury frozen pancakes are Kosher.
Whether or not food is kosher has nothing to do with anyone blessing anything
Actually, it does.
We miss your Grit and Grain marinades. Any chance they are back in stock soon?
all the “words are hard” moments!
now do the same thing but add equal weight of finely chopped onions to it... just fry them until they are translucent and cook until they disolve... heaven
As Carla hall would say…there is flavor in the brown…make sure you get all the browned bits off the bottom before the continued cooking
I really like the way you said " Nonsense " ...
I find it hillarious for some reason..
Almost like Peposo...
Serve it on polenta!!
Keeantee. Classic.
FRINK this looks good!!!!
It looks incredible! Very appetizing! ❤❤
This looks so delicious!! Think I’d find a way to make it in Instapot instead tho.
Try the PressureLuck channel on UA-cam. He does a version of this, but it’s not as good in all honesty. Sam’s is really the classic Florentine method (except it’s missing sage leaves, which is a debated ingredient).
Theêeeeeee OiL is gonna get
Fragantly
That looks simply delicious Sam!! I gotta try making it soon.
Were you searching for "perfume the oil?" Great video as always!🙂
Hey Sam and the boys! My husband and I are big fans. Can you help us improve a household lazy day favorite - sour cream chicken? We use chicken (breast or thigh, but thigh is better), heavily slather the top with a mix of sour cream and shredded parm, top it with panko, and bake it until temp. Tasty, but could always be better. Love your videos, we've learned a lot (our favorite is the super umami garlic soy compound butter). Thanks!
Why were you discarding all the connective tissue in the meat? When you cook it for 3 hours it becomes beautifully gelatinous and keeps the meat moist! Chuck and Shin are great for this. Lovely looking recipe, as always.
Start with a Chuck Roast... then throw a third of it on the ground.
You guys are awesome, but I am still waiting on your version of a turkey burger. I will wait🤪
I’m so trying this but cooked in my wood oven, then turning it into a pie
Looks delicious 😋