COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
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- Опубліковано 13 тра 2024
- Athletic Greens Offer: athleticgreens.com/brianlager... 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.
--
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
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
I mean it when I say that this is my favorite recipe that I've developed in 2022. It kinda came out of nowhere, but it's a super fun and comforting flavor bomb that I hope you like as much as I do. Report back if you make it to let me know how it turned out.
What would your recommended substitution be if someone cannot stand mushrooms? Thanks in advance!
Really good recipe; will tackle it this weekend while watching football. Thanks!
Julia Child had a tip for peeling pearl onions easily, she used to put them in how water for 20 seconds and the peels came right off.
Would you consider adding the tomato paste when you initially brown the veggies? I've seen a lot of soup recipes swear by that technique
Duuuuude. You just did a shepherds Pie (peas, potato, dark beer) stew a la bourgignon (carots, pearl onions, shrooms) ! I needed this in my Life! Will cook it next weekend! :)
My son (who loves to find new dishes to try) found your videos and was drawn immediately to this beef stew recipe. He made it all by himself - he's really very handy in the kitchen (and your video was a great guide). The results were amazingly good and my decades old beef stew recipe, previously coveted by other family members has now been retired in favor of yours. Happy/sad. 😂
Is it because this guy's recipe uses a WHOLE STICK OF BUTTER??? I was appalled that he just threw in a whole stick of butter. I wonder if there's a good, healthier substitute for that. Not margarine--that stuff is even worse. But pork lard or something?
@@pdruiz2005 The butter is there to make the roux that thickens the gravy. Pork lard would be just as unhealthy as butter. If you want a non-fat substitute maybe you could try corn starch as the thickening agent. It would change both flavor and texture to some degree, but may be acceptable to you.
@@janflewelling6277 Oooh! Thanks for that! See, I didn't know corn starch could be a good substitute for butter in such recipes. I'll put that in my back pocket. Really great suggestion.
@@pdruiz2005 A whole stick of butter is nothing, it's a pot of stew. You don't eat the entire pot, you dingus.
@@samithonjames370 Thank you for the respectful way you're talking to somebody who knows almost nothing about cooking. It's people like you who make the world a better place...LOL...
A tip from a Japanese chef i worked in a kitchen with many years ago, when cutting veggies for something like a stew but them in to similar sized chunks with irregular angles to the cuts, the end result is more rustic and pleasing to the eye..... i have been doing it that way ever since i tried it for myself.
I’ve never eaten a beef stew that I’ve enjoyed, but you made it seem so good, I decided to try it. I made it tonight, and it’s possibly one of the best things I’ve ever eaten. Thanks!
Has a lot to do with the spices used ! Some folks don't use enough quantity or over do it with them.
Agree about spices/seasoning. Lack of salt is so common with home scratch cooking.
@@abbshurzyes Salt is especially important when it comes to making soups and stews - going from bland to great can be fixed with the right amount of Salt. Unless someone has health issues, don’t skimp on the Salt!
Made this for my lady this weekend and we thought it was insane. She said this was my best dinner of 2022 as well. Great stuff, Brian. Thanks for your awesome content.
Small point, but -- I love how you noted that you started with 5 lbs of chuck and after trimming it was down to 3.5 lbs. I often wonder if some recipes give a weight that you should start with or the weight you should end up with after trimming and prepping the particular ingredient. Well done!
My mom said to just buy stew meat. 😐
@@orionwesley On Brian's BEEF BOURGUIGNON video, I commented that my mother, in the 70s, made Beef Burgundy and the foundation of it was Campbell's Golden Mushroom Soup. It was good, but not Pro. Mother doesn't always know best.
@@orionwesley Butcher here, stew meat is honestly not usually the way to go. Pre-cut stew meat is usually whatever random bits of cuttings we have, and its often beef round, which is MUCH leaner and tougher than chuck. It will work, but not have the same luxurious tender, fatty texture. I will say though that Brian prob overtrimed the chuck a bit. You can leave a lot of that fat in, just take out the giant chunks.
@@orionwesley def don't buy pre cut "stew meat" it's usually not high quality and way more expensive.
@@torreyholmes7205 Better not tell her that or you will find a rolling pin headed your way ! 😂
Visiting my parents for Christmas. I made this last week for them. They liked it so much they've asked me to make it again today. This recipe is golden.
I made this Saturday, and it is absolutely phenomenal. This channel has rapidly become my favorite cooking channel - I have made the beef enchiladas, the chili, the beef stew, the al pastor tacos, the kao soi. All of them turned out brilliantly.
You must be related?
Yeah Brian is the pretty boy of UA-cam cooking, but he is super skilled. I’m at the grocery store getting pearl onions and a stout beer for this recipe as I type this! Haha.
I just made this. I thought I was gonna go crazy peeling all those onions but HOLY COW was the result worth it. Absolutely phenomenal!
OMG Brian, the stew, your bread, apple galette! Going to the market to get any ingredients I need and making these this evening. And your trip to Korea! Thanks to you and L so much for sharing that. So very, very wonderful!!
Thank you for posting this recipe video, Brian, and you were not engaging in any hyperbole: it is absolutely fantastic! I followed your instructions (using frozen pearl onions as I hate peeling fresh ones), it was easy and the results worth the small effort to assemble the stew. I went to my local French bakery to buy a baguette, opened a bottle of Shiraz and was in gustatory heaven!
Perfect on this cold day. Made this and the family loved it. Your details about why you do certain things is very informative (all videos, not just this one), we all then become better cooks! Thank you!
You will have 1 million subscribers & more very soon! Making this right now (with a lodge cast iron pot) to lift my spirits out of this dark cold day! So many foodtubers are entertaining but you also give the right kind of advice to elevate home cooked meals. Your recipes are approachable yet elegant enough to impress! Thank you!
Woohoo! Perfect timing -- it's gonna dip below freezing this weekend!
Keep 'em coming, Brian. _You're the man!_
STEW SEASON
Where are you from and how is it already below freezing??? Here in Europe its around 15/20 Celsius. I wish it was abit chiller
@@jamescassar5348 the States’ North (Montana, Illinois, anything about TN really) gets very cold, very fast in Winter. Then, in the summer, it’s a bajillion degrees, but that’s a different note.
@@stupidthefish1979 here our lowest is around 2/5 c but with the humidity levels it feels like hell( no pun intended). Our highest was 48c with an average of 37-42c which again thanks to the humidity feels like hell.
@@stupidthefish1979 NE Ohio in the snow belt here. No snow but it was 26°F last night.
I made this for the second time last Sunday and it came out sooo good! I had guests over and they loved it. I watched the video about four times before making it again and wrote out the instructions twice, so when I went to make it I had it practically memorized. My friend from work was making it the same day and we sent each other pictures. After I made it the second time, it does not seem like that big of a job.
I literally made stew today. I'm grateful you share it with the people.
Made the beef stew yesterday, it was the best beef stew I've had in my life my family loved it. Thanks Brian, keep up the great work.
This was a masterclass in stew making. So many great tips from oven searing, to gelatin to adding the flour to the veggies. Nom, nom, nom!
Thanks Paula
@@BrianLagerstrom Thank you Brine
@@BrianLagerstrom I have NEVER seen this recipe!!! It Looks Amazing!!! Any Recommendations for Type of BEER to use? I am in the USA in Louisiana and DARK BEER isn't very popular.
I do my stew in SLOW COOKER for 6.5hrs on High and it comes out Amazing
@@bridgetclement2968 Pretty sure you can find Guinness in LA. Anything that is a stout should do.
Bri, you know that feeling you get when you 'hit the jackpot' in some aspect of your life? (met your future wife, got a big bonus at work, found a great deal on a house, car, etc.) ...and your instant reaction was to simply laugh (because words just weren't enough)? Yeah, that was me last night when I took the first bite of your _Comforting 1 Pot Beef Stew_ that I made. I mean, holy smokes! I could write an essay on the experience, but OMG... Absolutely _everything_ about the finished product was stellar ...and now I know why you ranked it your Best Recipe of 2022! From the seared chunks of beef that were perfectly firm/tender and yielded such unctuous goodness, to the broth that was so utterly beefy that it could have come straight from the kitchen at the French Laundry -- it was lip-smacking insanity, bro!! Anyway, thanks for everything you do. Your tutorials have enabled me to step my game up into the stratosphere, which is hard to put a price on. Nevertheless, here's a token of my appreciation. You are the man!!!
I’ve looked at many a beef stew video and I pay close attention to the final “look” of the gravy and meat. Yours is absolutely the best, I can’t wait to make it and it’s really easy. Ty yours is among the best food channels on YT !
Just made this and it was amazing!! Step by step instructions were perfect and my family loved it!! So flavorful!!
Made this yesterday put it in the fridge overnight and warmed it for dinner tonight. It was AMAZING. Best beef stew I’ve ever tasted no question. I started with caramelizing 1 large onion took it out before par cooking the other veggies and added it back in when the meat went in, I cooked my roux deeper , to a milk chocolate color and used homemade chicken stock with an extra 10grams better than bouillon and I had a little less stock making mine a little thicker but I wanted it that way. I also added one stalk of celery. Cooked the vegetables to still slightly firm in the middle. I have a son that’s disabled that we mash his food. This wasn’t Mashable had to be chopped up but in the perfect way. I don’t want mushy stew!!Topped with fresh parsley. Bravo to you, I loved it!!
Tell ya what Bri, your videos have already turned our cooking around after decades of cooking particular old fashioned ways, woken us up to new n better ways of storage (we've adopted deli containers & forsaken Tupperware, makes so much more sense), and clarified the *best* way to make a particular dish. The Swedish meatballs, Italian dressing & weeknight pizza recipes blew away the whole family, the senior parents included. And with perfect timing, this video comes as I just picked up our CSA share, with a grassfed chuck roast, smallish Kennebec potatoes, and fresh carrots. I know what I'll be cooking this weekend. Thanks so much for reintroducing excitement & fun into our 35-year marriage/foodie/cooking partnership!! We appreciate what you do.
Happy Anniversary
As the weather is getting cooler i am on the hunt for recipes like this.. and i can not wait to make this one! Thanks Bri!
Made this Saturday for my wife's mom and sister. Best beef stew I've ever made. Great recipe!
Nothing beats a comforting beef stew especially with the colder months right around the corner. This recipe looks delicious, will definitely give it a try!
🙏🙏 best of luck with it.
I have made more of your recipes than any other foodtuber or maybe even OG cookbooker/tv chef of all time, and I'll def be trying this process too! I make stews all the time (I could live on hot bowls of food), but there's some hot tips in here that will pay dividends! Like, the 'flavorful liquid' hack and the browning steps. Stoked you're nearing 1M of us loyal watchers now.
so glad to hear that. i've been leaning on the flavorful liquid a lot lately since it's hard to me to keep large quantities of stock in the freezer when i cook so much.
@@BrianLagerstrom You need another freezer! So do I.
@@MD82321 i DEFINITELY need an aux freezer
@@BrianLagerstrom Any Recommendations on Beer?? Dark Beer isn't Popular in South
@@bridgetclement2968 If you can't find a stout, a porter or brown ale will be a decent substitute. If none of those are easy to find, I'd recommend just using a cola instead, but only half the volume (225g/8oz).
This will be my next meal prep recipe attempt. I've been cooking professionally for years and I can tell just from looking at the flavors and techniques involved that this is going to be a big hit and take one of my favorite comfort foods to the next level.
PERFECT FOR THIS WEATHER!!! THANKS BRIAN
I made this today and it was really good! I did add some garlic and used russet potatoes and chopped yellow onions since that is what we had, I did reduce it a bit more on the stovetop too. Other than that stayed true to the recipe. Perfect for this 25 degree day! Thanks Bri!
Yesssss! When I watch a cooking Tube and I just know Im going to make the recipe for my family, my heart sings. And I dance. The same way you do at the end. I omit mushrooms from stew but other than that your stew is a total winner. I have a nice chuck roast in my freezer calling me. Listen...."hey lady - stew me". And I will. Thanks Brian. 👍
Hey Bri! Your signature “Let’s eat this thing” always makes me happy. You’re crushing it, dude!
Perfect winter meal recipe / comfort food! Thanks!
Highly recommend roasting all veggies on a sheet tray and then adding to the stew. You get the roasted texture and flavor added to your stew which I find is a huge improvement.
Uh, yes please! I love all the little cooking hacks, "browning" in the oven and the beef stock dupe. Will be making this soon!
Roast minced pork and beef for pasta sauce is great too
wow - the searing in the oven is game-changing. thank you!!!
Yes! I teach and I've been working on perfecting my beef stew recipe to manage my stress. I picked up a lot in this masterclass!
Bri! This is just what I needed for the colder weather, thank you!
prepare to feel COZY with this one
Smooth
@@BrianLagerstrom New subscriber from New Orleans, Louisiana.
I am gonna try your Recipe when it gets Extremely COLD Again.
SO GOOD, my hubby who was sick of stew growing up on it everyday finished 2 bowls and just said "wow, good job!"
I could Never get sick of Stew or a Classic like Spaghetti. My Hubby HATES it when I make Spaghetti cause he had "too much" during childhood!! Lol
I timed this cook to the first winter weather of the year, and I gotta say, it hit harder than anything I've ever cooked before. First stew I've ever made; best I've ever had. The best chef in the household said, "I want to eat this every day for the rest of my life" -- it was so good we totally forgot to add the peas & ladle off the fat. Round 2 will be done up right, with a local artisan bakery's finest sourdough at the ready.
Incredible work, my guy.
I'll be trying this Monday! I've made a few of your recipes so far and each has been amazing!
Beef stew has been my addiction lately! I make a huge batch of it along with some homemade bread. I always toast a slice of the bread in the oven before ladling a huge portion of stew on top, then I just eat it like that! Absolutely heavenly 😋 I have to try this recipe soon, I love the idea of oven searing to help save time.
Looks great. I was raised with the floured beef chunks method before searing the beef in a pan. But the oven roasting is new to me and I'm doing it with my next stew. Kudos, B!
That's how I used to do my stew also. Brian's recipe just knocked mine off the throne.
I love that you use the white plastic ladle that comes with the Instant Pot and the measuring cup that comes with the Cuisinart immersion blender all the time in your videos - I have both and use them constantly in my kitchen too!
Can’t wait to try this! Been looking for a good beef stew recipe. Thanks! Always enjoy your videos.
The roasting of the beef (Sorry, I hate browning on the stove. It's such a hassle and a mess), and braising in the oven made this one of my favorite renditions of beef stews I've made so far. Even if I don't follow recipes to the T, this had enough great tips that it upped my beef stew game. Cooked it in a countertop toaster oven too!
Just wanted to add that I’ve made this recipe 4 times now in the late few months (stews are great for bringing to work for lunch) and every time it blows me away. I bring some to my coworkers too and they absolutely love it. I’ve made it with and without the beer (I tend to dislike the taste of beer or wine in my food) but with the beer it really adds a depth I didn’t expect.
Hi - just cooked this last night and everyone has said it was the best stew they have ever had !!! Thanks so much for this ❤
Been waiting for you to drop some more soup recipes for the winter! Thanks!
1 Pot Beef Stew! Step 1: Put the cubed beef in a sheet tray
All jokes aside, this looks simply incredibly
Haha, I laughed at that as well.
Technically it's a tray, not a pot, so it still counts!
He's taking short cuts to take time but also sticks it in the oven for 3 hours.
@@Pallethands When he could've done all this "1 Pot" the real one pot and the easiest and a shortcut by using Slow Cooker 💁♂️
I'm glad you pointed out the shittiness of frozen pearl onions. I've tried them because other recipes said they were okay and I did NOT like them. I can't find fresh ones though, so I guess just use regular onions in that case?
If you use regular onions, just cut them in quarters the long way and _leave the root end intact!_ That way they don’t break up and make your stew an oniony mess.
@@monkeygraborange darn wish I saw this before I diced my onions ;(
Recently found your videos learning to cook bread, and now, you will be on my list for a lot of dishes. Great video, thank you!!
I had an absolute hit of a beef stew recipe from the nyt that I didn’t want to depart from but your oven bolognese was so good, and you’ve been so great at coming up with shortcuts that I’ve gotta give this a go!
Sick recipe. What's the meta strat for reheating if you do the overnight fridgening?
Also interested.
I love how he takes the time to show you what bad choices actually look like. Like in this video, he showed you those frozen onions and it's obvious they are not the best choice compared to the fresh ones he was peeling.
You give the best cooking advice. World class!!
Adding the flour to the veggies is such a game changer! What an amazing idea!
I've never been sadder that it's nearly summer here in Australia and turning the oven on for three hours would be murder. I'm going to bookmark this for future stew weather
If it's summer in Australia can you tell it to stop raining off all the cricket at the MCG please.
Doesn't stop me from making a pot of chicken soup, but it is a very quick recipe, only takes as long as the potatoes cooking. Brisbane BTW.
get a slow cooker my man
Do you ever get stew weather in Australia?🤔
@@salguodrolyat2594 oh yeah! A hearty beef stew and comforting soups, soul food.
Just depending where you live, which in my case, is the southern highlands in NSW.
Did you know that our Snowy Mountains on the south east coast, gets more snow than the Swiss Alps.
We are quite a diverse continent, island, country take your pick. 😉
I love this, but if I'm making comfort food, I'm not peeling 50 onions 😂😂😂
Just made this. Wow! So good! And the oven searing method is awesome! Glad this popped up in my feed!
Just made this and it’s on a different level! Simple recipe with good technique. Thanks Bri!
Love your show and sense of humor. The stew looks soooo good.
OMG - the roasting for browning - genius! Made this last weekend and froze what was left in two person portion containers. Ate it again on Thursday night - best recipe ever!
Hard to beat a rustic beefy stew. Incredible stuff for the winter season. Delishy
Roasting the beef….genius. Looks delicious. I love your channel. Thanks!
Bri... My dude, I love that you taught me how to utilize my oven for ground, cubed meats. Also using the oven rather than a stovetop to cook things like this makes my life so much better. Thank you, ✌️
Greetings from Wyoming. I consider myself an above average home cook who loves to experiment with new recipes. Over my many years on YT I have subscribed to a number of popular cooks, each of whom was a favorite for a while, but eventually my enthusiasm for each has waned. Having found your channel, I can honestly say that I think you might have made me a permanent fan. I appreciate your dedication, humor and instruction so much. My husband's birthday is next week and your Beef Burgandy is on the menu. Every recipe that I have made has been excellent, especially the Beef Stroganoff and Apple Galette. This beef stew and your cheesecake are upcoming projects. I've already printed off the recipes. Thank you so much for all the hard work you do for us.
Thanks for thr tip on how to sear meat in the oven! It's so much simpler than searing on the stove, and quicker! This is by far the best beef stew I've made in a long time!
Oh baby this looks awesome! My beef stew is good, but this recipe and all the tips on the process like oven searing are going to up my game a lot. Cannot wait to try this one!
Best cooking channel I’ve found. Most others do something annoying and I fixate on the annoyance. Bravo, and thank you sir!
This is a really really great beast stew!! I made this last nite and it turned out wonderful. Of all the YT chef recipes that I've made over the past few years this is in the top five for sure.
Bri this is soooo good, let's eat this thang!
Tried this recipe, it was a HIT!!!! Thank you Brian!!!
i already know this will be my favorite recipe ever. thank you dawgie.
Definitely gonna try this one! Really interesting to see how this recipe does almost everything in a different way or order than what I usually do when braising a stew, but the end result looks legit!
Made this the other day. Cooked it one day and let it sit in the fridge for a day before reheating, adding the peas, and serving. AMAZING!
Totally making this on Sunday afternoon ❤️❤️❤️
I made this exactly as shown. DELICIOUS! My new ‘go to’ recipe. Thank you🥰
Just seeing this for the first time. LOOKS AMAZING! This WILL BE hitting my kitchen this weekend!!
You have your finger on the pulse of midwestern weather my man. This will be the perfect weekend dish with temps plummeting. And thank you for the recipe that will of course turn out awesome.
I’ll be extracting and adding several of your steps to my recipe . Looks and amazing ❤
Learned the more from this video than any other to date on UA-cam. Easily the best cooking video of 2022! Gives outstanding results. Explanations of why each step are fantastic 👏
Made recipe with Sam Smith Nut Brown Ale 🍺 Fantastic blend of flavors.
Keep up the great work Brian!
Made this tonight and it absolutely slaps, best stew I've ever made and I've made some stews in my day.
Thanks for not making me go to another website for the recipe...much appreciated. Looks delicious and I am loving the sheet pan meat roasting idea. Hi from Canada.
Fantastic recipe! Followed step by step and gram for gram and it was amazing. Made sourdough baguettes to go along with it…perfect dinner. Thank you Brian!!!
Made this today and it was awesome 👌. So much flavor! Thanks for sharing a great recipe. A bowl of this stew and a freshly toasted French roll made a hit for dinner
I made this tonight. It's one of the most delicious things I've ever eaten. Thank you so much for the recipe.
your "let's eat this thiiiing" is the highlight of every video for me.
It just feels good. Thanks for that!
I just made this for the family and it was a huge hit! Great idea to "sear" on the half sheet pan. Even better idea turning up the gain on store bought beef stock. Nice one Brian! 🔥
Looks heavenly.Ready to eat now!!
that looks friggin perfect.
OMG!!! That looks AMAZING!!! I love your content and I bet it was so delicious! I will try to make some this winter.
Definitely going to try this recipe, looks amazing and fairly easy
I love ALL of your recipes! I must make my next stew just as this💕
Trying this for my dad's birthday this weekend! It looks so delicious!
I watched this video for the first time a month ago and have made it 3x since. Amazing recipe and very easy to follow even if you’re a beginner.
We made this yesterday to eat today, held off on the veggies till today (minus peas) and it was the best beef stew we ever had! Very delicious!
Made this tonight for my family of 5 - wow it was good! My wife almost immediately said I should make it again 🙂. I thought your proportions of the various ingredients were right on - not too much or too little of any one veg or the beef and made enough for all of us plus enough leftovers for us all to have it again in a day or two. Definitely a keeper - thanks for such great content 👍
Brian... this recipe is ridiculously delicious! Thanks so much!
I'm really looking forward to trying this beef stew recipe! I've been using your bread recipes (rye, sandwich, etc.) with all your pro tips which have turned our great by the way, so I'm sure the stew is going to be awesome.
That stew looks phenomenal, and a sure fire keeper for me. Huge thanks for this upload.
BBoy - Once again, you nailed it! I’ve never seen a beef stew recipe like this, and it makes so much sense! Your hacks are killer. You’re amazing, dude. Seriously.