So I just found this channel, love it! I watch Babish, Sam the Cooking Guy, Joshua Weissman, etc but something about your delivery feels like I got a chef buddy teaching me that I can make these delicious meals with ease. Nothing feels intimidating, keep it up... I see a million+ subs coming your way soon.
Thanks very much! I don't script anything, so that might explain the difference from other channels. I know Sam the Cooking Guy isn't scripting either, but I think most channels do, since they have production teams and want to create efficiencies. Scripting makes for much faster editing because you are essentially "shooting for the edit". I have a lot of footage (often 50 minutes) that needs to be cut down to a 8-10 minute video, but that allows me to talk more casual I guess. Sorry for getting into the weeds there, lol. Anyway, thanks for the compliment.
Dude - You put it perfectly. I am the same way... I like all the content creators you mentioned. They all have some pro's/con's. Babish is very scientific and uhhh 'chef' like. Sam sometimes is too "Here is a mega mac n cheese philly 10lb burger". Joshua is awesome, very in depth and silly. Sip n Feast - I don't know... something about it makes it just more enjoyable. I think I discovered Sip N Feast about 6 months ago and frankly - It has become my favorite (Along with Smokin N Grillin with AB).
This guy is great, he's probably my 2nd favorite because of the accessibility of the recipes, that said you should check out Kenji Lopez-Alt from serious eats. His videos have almost zero editing and are very detailed
@@SimonPEdwards63 I hear you, but that's what happens when it gets popular. It's probably just a matter of time, before advertisers approach our guy here too!
I think one of my favorite things about this creator is that the kitchen is just so... normal. It's not fancily remodeled to be "Instagram perfect." It's just real -- builder cabinets, laminate countertops, slightly wonky window shade. I love it.
I love your videos and they have improved my cooking skills. Could you do a real formal sit down Italian Dinner. I want to do one with all our fine China but don't have clue what a formal Italian dinner would be,
I wonder if the dried mushrooms would be good on pizza, considering they are dried with a lot less water in them than fresh ones, and you wouldn’t have to fry them first to get the water out of them ? Whenever you make pizza again, put some on a part of the pizza and tell me about the flavor. I love mushrooms on everything. 👍
@@tedmartz444 The formal meals I knew were laid out as such; Antipasti (cold meats, olives anchovi etc), Primi (First meal usually no meat but the fineest ingredients of the day, may include pasta, risotto, gnocci, or seafood), Secondi (Second meal usually being something more meat or seafood based), Contorni (side dishes served along side Secondi usually veg hot or cold but on a diff plate to preserve flavours) Insalata (salad) Formaggi e frutta (Cheeses & Fruit) Dolce (Dessert) Caffe (Coffee ) Digestivo (Sweet alcholic shot; Amaretto Limoncello etc)
That look on the face when "..you don't have to put the onions in first.. you don't." is gold. That smirk. I've absolutely had that conversation with a friend who was AGHAST that I didn't do the onions first. So good.
Hey man. Besides the excellent cooking tips it's great to see a father having a good relationship with his son and including him in the loop. Nothing condescending about it just good wholesome entertainment. Wish you all the best in your endeavors!
Man, the look on your face when James says he loves beef stew. I hope I'm lucky enough to have a moment like that some day when I have a kid of my own.
Your son looks about 12. Perfect age to start helping prep work to begin a lifelong love of cooking. Some might disagree, but I feel that is one enough to start basic knife training. Plus tasting while cooking is the best way to get better at cooking and making good food.
Know what? I love the pretentious technical terms while cooking. BUT what I love more is how you keep it super normal and casual for the home cook. You're not precise, you're not pretentious, or purist. I love your channel cuz it feels inviting and friendly. Ain't nobody got time for fond.
@@Dommommy If only there was some word describe those little "brown bits" at the bottom of the pan. I guess we won't use that word as it's pretentious. But we'll use the word kismet without a second guess.
@@norqdo caramelized bits left in the bottom of a pan after you've browned meat or vegetables, basically flavour that you can add back in through deglazing a pan with some liquid.
I've been working my way through all your videos over the last couple of months and tried quite a few. The recipes always turn out well because your tips are for regular people in their typical kitchens. Thanks for all your hard work. I love this channel. Also, your son is adorable, 😁
I just found this channel today, i swear, it's like being back in art college again listening to an experience professor. I also like how you involved your son, nice touch. I've learned so much and the recipes are simple, straight to the point, and can be cooked by anyone and any level. Please, don't ever get rid of this channel! Thanks a lot!
Only cooking channel i watch hands down the most relatable and truthful cooking and the family element is great . been teaching my daughter off this channel .
My Irish (American) family never taught me to cook. In the past two years I went from barely being able to boil water to running a full kitchen and cooking from-scratch meals for my family. You're like the Italian grandmother I never had, passing down all your best recipes to me. This channel is amazing literally restoring and passing down information that was slowly being lost. Love the channel. Thanks!
We have been watching your videos for a minute. Absolutely outstanding. We tried this tonight. I added a couple tablespoons of tomato paste. Dash of browning and a dash of smoked paprika. Other than that followed it to a T. Used a really dry 2020 Cabernet and my wife and I can’t stop eating it. I love the humility and the straightforward style you have. Keep it up man. You got lifelong subscribers.
I think one of my favorite things about this video, is the way his face changes when his son joins him. Just looks so wholesomely genuinely happy to be sharing a moment with his son.
Swap that wine for Guinness and you’re getting into my Irish beef stew world. No doubt, the red wine stew with polenta can’t be beat. Great recipe, beautiful meal. This is how you do the winter!
@Vin Delanos Dude Chimay is the absolute GOAT. I prefer Blue the most myself, but the Red (like you said Grand Reserve) is really good too. I tried the Chimay GREEN (special edition/limited edition) recently at my favorite Belgian Seafood restaurant and it was fantastic as well. They might be a bit expensive but the taste they give to dishes is incredible, and it's hard to find more sophisticated beer.
@user-wy7pf3dz9i Erm...Not in my parents home. My parents were mostly teetotal as they were the water is free in the tap type of parents. Lots of tea drinking and cigarette smoking from them though. I would leave Sunday school about half 2, go to my gran's and I would walk slowly with her to Sunday lunch. She couldn't walk fast so we would often arrive to a fretful mum. Wine drinking was for the posh or foreign when I was growing up. Some pals dads were not too adverse to a can of Tennants or two with their Sunday lunch though.
I made this and it was absolutely wonderful….thank you so much for what a fantastic job you do of explaining everything so clearly….you really set us all up to win. THANK YOU SO MUCH!!!
I just found this channel and I'm absolutely in love with it. Nothing is too complicated, no endless steps and no ingredients that are almost unimaginable by the regular, weekend, occasional cook like myself. Also, I can't forget to mention that the captivating way you "talk" with your hands also adds to the show and totally reveals your strong Italian background ;) Thank you for sharing this amazing content with us.
In eastern Europe we call this dish 'gulaš' and we use deer meat. We also eat it with polenta but even better with 'knedle'.. great meal for winter time! 👍🏻
You make some of the best cooking videos I've seen on UA-cam my man , it's simple to understand and you explain them easily , also adding measures for us and showing substitutes , you go the extra mile and it's really showing so I hope I see you with 1 Mil subs by the end of the year because you deserve each and every one of them :)
I borrowed my boyfriend's parent's dutch oven just to make this >:) It came out really good!! I followed both the video and written recipes, but served it with egg noodles like you mentioned in the video. I'll definitely be making this again since its already getting cold where I live!
I make beef stew like you have demonstrated but put it in a slow cooker on low setting for about 5 hours or so. An hour before we are ready to eat I add herb suet dumplings. We eat the meal with either home made bread or mashed potatoes. A great meal when the weather is cold and miserable like it is in the U.K. at the moment.
Every year, my buddies come over and we spend the whole day watching the college bowl games and eating. We're on year 30 of our tradition. I always make the main course, and this will be it this year. Thanks!
It reminds me of Hayashi rice, a Japanese 'yoshoku' dish which is the combination of hashed beef stew(some people say it is quite similar to Beef Bourguignon.) and rice. It seems like your dish can also go well with rice.
I found your channel a month ago and so far I’ve made 3 of your recipes & they were all fantastic! Last night I made your pasta e Fagioli recipe and it was all gone within an hour - everyone loved it! It was soo good. Thank you for the recipes!!
@Kara, then you didn't make. NEARLY enough 😂😂😂. Fry the extra for breakfast, fried egg on top, with a glass of milk and toasted wholemeal bread with lashings of butter was a family tradition in my mum's house😍
Perfect for today. It's cold on the Great South Bay. You cannot go wrong with a chunky soffritto and the richness of the other ingredients. I agree on the polenta, as well. Another winner. Thanks.
First time viewer and I so agree with everyone else who says you’re like a chef friend teaching us how to prepare a recipe! You’re like the perfect blend of knowledgeable and confident, and unassuming. Like, I love how you describe the consistency we should look for and salt to weight ratios, but then you’ll say things like “use whatever red you want” or “this is my rough chop but if you want it thicker then cut it thicker”. So friendly and comforting 😊
I love this, I'm so sick of weird convoluted recipes with some guy grinning at me saying ITS EASY, DO IT, ONLY 87 INGREDIENTS. This here is something I can cook.
I like watching the Townsend channel, then this one, just for that contrast of old and new cooking methods of famous winter dishes, such as beef stew. With the exception of the wine -- and use of electricity -- things like beef stew really don't change much, which is good in these fairly trying times. And I am looking for ways to help myself eat healthier. Reduce the canned soup consumption (and ergo, the excess sodium) and increase the vitamin intake, to say nothing of increased hygge (comfort) vibes. 😁
I don't subscribe to many cooking channels (Pai's kitchen, Alison Roman and Food Wishes are the others) but you, my man, keep it real and your recipes are excellent. Down to earth, superbly demonstrated and there for anyone to follow and succeed. Thank you.
As a chef myself, I prefer the better than bullion at home. This saves on space, I don't need to have chicken, beef, and fish stocks on hand. Instead of using water though I do make a veggie stock and I don't add salt, just all the bullion paste to that.
I agree. It saves so much time. It's just not appropriate for me to tell people to have homemade stock for these dishes. If they have it that's great, but it definitely isn't required.
I don't have much confidence at all in the kitchen, but your reassuring delivery and the way you present all the ingredients at the beginning makes it so much less overwhelming. I really feel like I could follow this recipe!
At the beginning of quarantine from COVID, I started cooking for myself more often, but I started to lose a lot of my interest in it. Discovering your channel has completely reinvigorated me and every new video inspires and motivates me to try new dishes, and has brought back so much of the joy with cooking.
Just started watching you a month ago with my teenage son. Now he's into cooking especially after I told him girls will love it! But seriously he's into helping me more in kitchen. Laid back & easy instructions in simple terms. So far we've done the chicken recipes with no fails. Comes out just as he says. Have your sons watch this guy.
@@bumblebee623 What's wrong with you? Walmart's has nothing to do with that terminology. Sounds like you're stuck in the prior decade, in the "Chat Room", with those annoying brief text letters!
Your channel and Antichef are the two cooking channels I enjoy the most. I'm always happy when I find a channel that has a laid back atmosphere and good recipes.
I think why we all love your videos, is you keep it simple, and take the fear out of it You cook like us. I’ve tried 6 of your recipes and all were fabulous 🍷
Great Vid as always. Just a tip for ya from my own experience. Skip the sear step on the beef and add a sear/browning step to the MUSHROOMS, then pull them and put aside & mix back in to the celery/carrot/onions after they are sweated. The mushrooms will boost the umami flavor in the dish tremendously. give it a try sometime.
Just made this for my roommate and I last night as we hunkered in for Hurricane Ian. So delicious. A wonderful, easy to follow recipe that is so comforting and nostalgic.
Great channel! I have been watching for a bit. I teacher high school, everything from world history to health. I like to show recipes from this channel in health to show students they can eat well, eat food with flavor, and enjoy their food. I can be certain an Eff word isn't dropped. Recently I cooked Beef Burgundy and followed Sip and feast to do it. It was wonderful! Thank you for the most excellent channel.
Got to love a good beef stew! If you flour your beef before frying it, it will help to thicken the stew while it's in the oven and it will cook out any floury flavour, which can sometimes be a problem with adding cornstarch at the end to thicken it. A tbsp of tomato puree (paste) also works as a thickening agent and will add a slight sweetness as long as it is cooked long enough (again, don't add it at the end - it will make the stew taste bitter).
My Italian pot roast is similar. Rub with oil and season (oregano & garlic) a whole chuck roast and brown in oven. Put in whole carrots, celery stalks, onion, can of tomatoes, bay leaves and Beef stock. Cover and cook until tender. Shred meat & serve on pasta.
Oh. My. Goodness. I just made this for my husband and it may be the best thing I’ve ever made (and I think I’m a pretty good cook)! Thank you for sharing your wonderful recipes! We just found your channel and absolutely love it! Thanks for being real and down to earth. Also, your taste tester is awesome!
I like that you say the measurements in logical amounts: “2 stalks of celery & 3 medium carrots” instead of the equivalent cup measure….MUCH more “real” that way. And the seasoning is more like I do it too! The EYEBALL method! Also I liked how you went ahead and used a less than optimal onion. Real world family kitchens don’t always have the freshest veggies. We use what we have. And I’m guessing it’s the same in Italy too. I can’t afford to throw out usable food just because it’s past it’s peak! Nor can I necessarily go out & shop for fresh veggies every time I cook. Maybe others can. Lucky them.
Other than something being very clearly rotten/beyond safe use, I, too, use up what I have. My father and mother taught me to cook 61 years ago, when I was 8 years old, and we weren't rich by any means, so I learned how to use pretty much everything, including scrubbing vegetables, but leaving the skins on (potatoes, carrots, parsnips, etc.) for both flavor and bulk.
i hate it when they do weight measruments for things like veggies since i dont want to have to zero out a scale just to weight how much celery i need, and volume can be tough. I've seen some recipes and labels that seem to assume your raw veggies are pureed, like the edamame I buy comes in a bag with about 3 level measuring cups of beans but the label says it has 5
I like how you measure the heat out of 10. So many people have different definitions of medium low or medium high, this is a nice way to put it objectively.
Your polenta is what my Mom referred to as cornmeal mush. Boil it up, add the butter. Then she would add sweetener, syrup, sugar, jelly, etc. She would also, without the sweetener, put it in loaf pan overnight in fridge. In the morning, dump on plate, slice in thick slabs, and pan fry. Then we would pour syrup over it for breakfast. We grew up very poor and this was cheap food for us.
Made this last night for dinner. It could not be more simple and delicious! Everyone should try this. Perfect winter meal. I would serve this at a dinner party. It’s that good!
It's in the oven as we speak. I'm trying the "just toss in the meat" technique without browning to see how it goes. Found some of that Oregano at an Italian deli/market in a nearby town I picked up some nice housemade papardelle so that's what it's going over.
I can hear and see the italian NYer in you lmao. Your voice and hand movements. It's so wholesome XD Equal parts likely to dump a body over the Brookline bridge with cement shoes as cook an amazing italian meal! Haha. I REALLY love that you just jumped straight into chopping and listing the ingredients. Too many chefs list the ingredients as they cook. I find myself skipping all around the videos to make a list. No such case here! Awesome content man!
A good rule of thumb is to use red wine with red meat, white wine with white meat. That's just a rule of thumb though and you can use whatever you want. Typically you want red white with more strongly flavored dishes since its got a deeper more complex flavor but white wine is better if you want the ingredients to shine through, which is why more delicate dishes like fish typically uses white wines whereas beef stews typically use red. Color also plays a factor, you probably dont want a pink pasta dish so white works better.
Hey Jim, it’s interesting that you need to continually reinforce that recipes are just a guide or a road map and there is generally no need to follow them with a scientific degree of precision (unless of course you are baking). That’s probably a good thing - it shows that newer cooks are learning and experimenting. Keep up the good work. Also, I’m curious - is there a backstory to the aversion to the word “fond” ?
I just really like your style. Hope that people will learn from your example that things don’t have to be precise and to enjoy the process. A little harder for folks that are new to cooking, but I think you explain things well and are a great teacher!
I agree it could be a little harder, but I do provide printed recipes that have exact measurements. I think the sooner someone can learn to taste their food and make adjustments as they cook, the sooner they will actually know how to cook and not just follow recipes. Thanks for liking the videos!
Be careful of adding dehydrated mushrooms to anything without re-hydrating them first. Often they may be gritty and if you re-hydrate you will notice the grit at the bottom of the vessel. If you add them without re-hydrating you might get the grit into the stew or whatever.
I think your subs were around 8k when I stumbled on your channel which I didn't think was overly long ago. Now I see your nearing half a million. W. O. W. !!! Proof if any were needed that we people out here LOVE what you are doing, how you are doing it and seeing you with your wonderful family 👨👩👦😍🤗👏👏👏👏👏
Made this the other day for my girlfriends and I... It was AMAZING!! Growing up it was always the normal bland meat and potato beef roasts so I never cared for making them much. This recipe changed that for me completely, so much depth of flavor with this. Went with egg noodles but definitely doing polenta next time. 10/10
I love your recipes, and delivery. I used to work as a private chef. Now I cook with my daughter and for my family. I can't wait to try this one. Your videos are so addicting, casual yet intimate, and to the point. Best wishes to you and your family bro!!
So I just found this channel, love it! I watch Babish, Sam the Cooking Guy, Joshua Weissman, etc but something about your delivery feels like I got a chef buddy teaching me that I can make these delicious meals with ease.
Nothing feels intimidating, keep it up... I see a million+ subs coming your way soon.
Thanks very much! I don't script anything, so that might explain the difference from other channels. I know Sam the Cooking Guy isn't scripting either, but I think most channels do, since they have production teams and want to create efficiencies. Scripting makes for much faster editing because you are essentially "shooting for the edit". I have a lot of footage (often 50 minutes) that needs to be cut down to a 8-10 minute video, but that allows me to talk more casual I guess. Sorry for getting into the weeds there, lol. Anyway, thanks for the compliment.
I agreeeeeeeee that’s what I felt tooo
He just very easy going, and explains to you in way that you can do yourself.
Dude - You put it perfectly. I am the same way... I like all the content creators you mentioned. They all have some pro's/con's. Babish is very scientific and uhhh 'chef' like. Sam sometimes is too "Here is a mega mac n cheese philly 10lb burger". Joshua is awesome, very in depth and silly.
Sip n Feast - I don't know... something about it makes it just more enjoyable. I think I discovered Sip N Feast about 6 months ago and frankly - It has become my favorite (Along with Smokin N Grillin with AB).
This guy is great, he's probably my 2nd favorite because of the accessibility of the recipes, that said you should check out Kenji Lopez-Alt from serious eats. His videos have almost zero editing and are very detailed
I was a professional chef for over ten years but this is the only cooking channel I subscribe to - love the laid back family cooking! 👍
Thanks. I appreciate that.
Yes! I love this channel for the same reason!
I just love this laid back feel to this channel as well.
Indeed, this site and Adam Ragusea's. Though the advertising on Adam's site irritates me.
@@SimonPEdwards63 I hear you, but that's what happens when it gets popular. It's probably just a matter of time, before advertisers approach our guy here too!
I think one of my favorite things about this creator is that the kitchen is just so... normal. It's not fancily remodeled to be "Instagram perfect." It's just real -- builder cabinets, laminate countertops, slightly wonky window shade. I love it.
Best cooking channel on UA-cam. Period. Full stop.
Serve beef stew with crusty bread, egg noodles, mashed potatoes, or polenta. I hope you enjoy it and thanks for liking and watching my videos!
I love your videos and they have improved my cooking skills. Could you do a real formal sit down Italian Dinner. I want to do one with all our fine China but don't have clue what a formal Italian dinner would be,
I wonder if the dried mushrooms would be good on pizza, considering they are dried with a lot less water in them than fresh ones, and you wouldn’t have to fry them first to get the water out of them ? Whenever you make pizza again, put some on a part of the pizza and tell me about the flavor. I love mushrooms on everything. 👍
@@tedmartz444 The formal meals I knew were laid out as such;
Antipasti (cold meats, olives anchovi etc),
Primi (First meal usually no meat but the fineest ingredients of the day, may include pasta, risotto, gnocci, or seafood),
Secondi (Second meal usually being something more meat or seafood based),
Contorni (side dishes served along side Secondi usually veg hot or cold but on a diff plate to preserve flavours)
Insalata (salad)
Formaggi e frutta (Cheeses & Fruit)
Dolce (Dessert)
Caffe (Coffee )
Digestivo (Sweet alcholic shot; Amaretto Limoncello etc)
@@jonnytechno4675 Thanks Jonny this really helps.
Have you eaten this over sweet cornbread?
That look on the face when "..you don't have to put the onions in first.. you don't." is gold. That smirk. I've absolutely had that conversation with a friend who was AGHAST that I didn't do the onions first.
So good.
The fact that he includes his kids, explains things easier, AND explains prices to help keep things low cost, I’ve definitely subscribed!!
Hey man. Besides the excellent cooking tips it's great to see a father having a good relationship with his son and including him in the loop. Nothing condescending about it just good wholesome entertainment. Wish you all the best in your endeavors!
I appreciate that!
@@SipandFeast Nick said it before I saw this. I lost my dad when I was 10. Makes me happy, if a little bit jealous, to see this.
Man, the look on your face when James says he loves beef stew. I hope I'm lucky enough to have a moment like that some day when I have a kid of my own.
I love that you include your children with your passion of cooking. That's just beautiful. Nice work as always.
Thank you so much.
Your son looks about 12. Perfect age to start helping prep work to begin a lifelong love of cooking. Some might disagree, but I feel that is one enough to start basic knife training. Plus tasting while cooking is the best way to get better at cooking and making good food.
@@timtyndall4025 I couldn't agree with you more.
Sorry. 12 is old enough.
@@timtyndall4025 and recently more parents are starting at *2* years old because montessori teaching / parenting is getting really popular.
Know what? I love the pretentious technical terms while cooking. BUT what I love more is how you keep it super normal and casual for the home cook. You're not precise, you're not pretentious, or purist. I love your channel cuz it feels inviting and friendly.
Ain't nobody got time for fond.
I try to keep things laid back lol. Thanks for liking the videos.
I just read this then he said, ". . .never say fond!" Talk about kismet as I find fond pretentious also
@@Dommommy If only there was some word describe those little "brown bits" at the bottom of the pan. I guess we won't use that word as it's pretentious. But we'll use the word kismet without a second guess.
What is fond?
@@norqdo caramelized bits left in the bottom of a pan after you've browned meat or vegetables, basically flavour that you can add back in through deglazing a pan with some liquid.
I've been working my way through all your videos over the last couple of months and tried quite a few. The recipes always turn out well because your tips are for regular people in their typical kitchens.
Thanks for all your hard work.
I love this channel.
Also, your son is adorable, 😁
I just found this channel today, i swear, it's like being back in art college again listening to an experience professor. I also like how you involved your son, nice touch. I've learned so much and the recipes are simple, straight to the point, and can be cooked by anyone and any level. Please, don't ever get rid of this channel! Thanks a lot!
I'm growing fond of James' taste tests. He's a total foodie and has respect for his dad's creations...a winning team🥂
"we don't call it fond on this channel"
Watching Jame grow up on here is a pleasure as well. Makes me wish I was young again.
Only cooking channel i watch hands down the most relatable and truthful cooking and the family element is great . been teaching my daughter off this channel .
I really appreciate it.
My Irish (American) family never taught me to cook. In the past two years I went from barely being able to boil water to running a full kitchen and cooking from-scratch meals for my family. You're like the Italian grandmother I never had, passing down all your best recipes to me. This channel is amazing literally restoring and passing down information that was slowly being lost. Love the channel. Thanks!
We have been watching your videos for a minute. Absolutely outstanding. We tried this tonight. I added a couple tablespoons of tomato paste. Dash of browning and a dash of smoked paprika. Other than that followed it to a T. Used a really dry 2020 Cabernet and my wife and I can’t stop eating it. I love the humility and the straightforward style you have. Keep it up man. You got lifelong subscribers.
Born and raised in Queens, been in Alaska for 17 years. Your channel has my attention! Very authentic delivery. Keep it up!
I think one of my favorite things about this video, is the way his face changes when his son joins him. Just looks so wholesomely genuinely happy to be sharing a moment with his son.
Swap that wine for Guinness and you’re getting into my Irish beef stew world. No doubt, the red wine stew with polenta can’t be beat. Great recipe, beautiful meal. This is how you do the winter!
I made a stew with guiness for a steak and ale pie a while back - and I added a little dark Chocolate. It was Next level! Definitely recommend
Love A Guinness stew! I have plans for St. Paddy's day for a couple of my favorite Irish foods.
@@SipandFeast looking forward to that!
@Vin Delanos Dark beer brings so much flavor. I love Modelo Negra in my chili with dark chocolate…
@Vin Delanos Dude Chimay is the absolute GOAT. I prefer Blue the most myself, but the Red (like you said Grand Reserve) is really good too. I tried the Chimay GREEN (special edition/limited edition) recently at my favorite Belgian Seafood restaurant and it was fantastic as well. They might be a bit expensive but the taste they give to dishes is incredible, and it's hard to find more sophisticated beer.
OMFG this is refreshing. No frontloading the video with a 2 min intro followed by a 3 min ad, just "Here's what im making, lets go"
This reminded me a little of my mum's beef stew, served up with lots of creamy mashed potatoes and buttered cabbage. We usually had this on a Sunday.☺
@user-wy7pf3dz9i Erm...Not in my parents home. My parents were mostly teetotal as they were the water is free in the tap type of parents. Lots of tea drinking and cigarette smoking from them though. I would leave Sunday school about half 2, go to my gran's and I would walk slowly with her to Sunday lunch. She couldn't walk fast so we would often arrive to a fretful mum. Wine drinking was for the posh or foreign when I was growing up. Some pals dads were not too adverse to a can of Tennants or two with their Sunday lunch though.
Nothing beats a stick to your ribs stew, December to February, it’s all my diet will consist of:)
your son is such a foodie , great to see father and son so close what a blessing
I made this and it was absolutely wonderful….thank you so much for what a fantastic job you do of explaining everything so clearly….you really set us all up to win.
THANK YOU SO MUCH!!!
Thank you so much, Kelli, and a big thanks for becoming a Patreon supporter!
I just found this channel and I'm absolutely in love with it. Nothing is too complicated, no endless steps and no ingredients that are almost unimaginable by the regular, weekend, occasional cook like myself.
Also, I can't forget to mention that the captivating way you "talk" with your hands also adds to the show and totally reveals your strong Italian background ;)
Thank you for sharing this amazing content with us.
In eastern Europe we call this dish 'gulaš' and we use deer meat. We also eat it with polenta but even better with 'knedle'.. great meal for winter time! 👍🏻
You make some of the best cooking videos I've seen on UA-cam my man , it's simple to understand and you explain them easily , also adding measures for us and showing substitutes , you go the extra mile and it's really showing so I hope I see you with 1 Mil subs by the end of the year because you deserve each and every one of them :)
Thanks so much. Appreciate it!
I borrowed my boyfriend's parent's dutch oven just to make this >:)
It came out really good!! I followed both the video and written recipes, but served it with egg noodles like you mentioned in the video. I'll definitely be making this again since its already getting cold where I live!
I make beef stew like you have demonstrated but put it in a slow cooker on low setting for about 5 hours or so. An hour before we are ready to eat I add herb suet dumplings. We eat the meal with either home made bread or mashed potatoes. A great meal when the weather is cold and miserable like it is in the U.K. at the moment.
Thanks for sharing for people who want to use a slow cooker.
Every year, my buddies come over and we spend the whole day watching the college bowl games and eating. We're on year 30 of our tradition. I always make the main course, and this will be it this year. Thanks!
Hope you enjoyed it!
It reminds me of Hayashi rice, a Japanese 'yoshoku' dish which is the combination of hashed beef stew(some people say it is quite similar to Beef Bourguignon.) and rice. It seems like your dish can also go well with rice.
Yes it goes well with rice, mashed potatoes, bread, polenta, noodles
I was thinking that too. Rice would be an amazing addition. I might make this for my birthday dinner next week!!
I love this stew so much!! It’s just my wife and I but I love to double it and have it for lunch and or another supper.
I found your channel a month ago and so far I’ve made 3 of your recipes & they were all fantastic! Last night I made your pasta e Fagioli recipe and it was all gone within an hour - everyone loved it! It was soo good. Thank you for the recipes!!
Really glad you've enjoyed all the recipes!
@Kara, then you didn't make. NEARLY enough 😂😂😂. Fry the extra for breakfast, fried egg on top, with a glass of milk and toasted wholemeal bread with lashings of butter was a family tradition in my mum's house😍
I knew James would say noodles😀 Great, simple recipe. Thanks!
Pro tip, if you don't have beef stock you can fortify chicken stock with the beef fat by rendering it and deglazing the pan with chicken stock.
Perfect for today. It's cold on the Great South Bay. You cannot go wrong with a chunky soffritto and the richness of the other ingredients. I agree on the polenta, as well. Another winner. Thanks.
Thank you very much!
First time viewer and I so agree with everyone else who says you’re like a chef friend teaching us how to prepare a recipe! You’re like the perfect blend of knowledgeable and confident, and unassuming. Like, I love how you describe the consistency we should look for and salt to weight ratios, but then you’ll say things like “use whatever red you want” or “this is my rough chop but if you want it thicker then cut it thicker”. So friendly and comforting 😊
Thanks so much and welcome to the channel!
I love this, I'm so sick of weird convoluted recipes with some guy grinning at me saying ITS EASY, DO IT, ONLY 87 INGREDIENTS. This here is something I can cook.
I like watching the Townsend channel, then this one, just for that contrast of old and new cooking methods of famous winter dishes, such as beef stew. With the exception of the wine -- and use of electricity -- things like beef stew really don't change much, which is good in these fairly trying times. And I am looking for ways to help myself eat healthier. Reduce the canned soup consumption (and ergo, the excess sodium) and increase the vitamin intake, to say nothing of increased hygge (comfort) vibes. 😁
@@a.katherinesuetterlin3028 hey I love townsend
@@jeweltorkelson Whoever ain't down with Townsend...well, they're missing out big time. 'Nuff said. 😁
Looks delicious! I have made a Texas/southern version of this with left over smoked brisket served over buttery grits.
Sounds great with brisket!
Queijo ralado na polenta....what a great idea!!!! Never thought...thanks for showing.
I don't subscribe to many cooking channels (Pai's kitchen, Alison Roman and Food Wishes are the others) but you, my man, keep it real and your recipes are excellent. Down to earth, superbly demonstrated and there for anyone to follow and succeed. Thank you.
Thanks for including me with those great channels!
This looks great. Why can't I save this to my playlists? I love this channel. Thank you.
As a chef myself, I prefer the better than bullion at home. This saves on space, I don't need to have chicken, beef, and fish stocks on hand. Instead of using water though I do make a veggie stock and I don't add salt, just all the bullion paste to that.
I agree. It saves so much time. It's just not appropriate for me to tell people to have homemade stock for these dishes. If they have it that's great, but it definitely isn't required.
Better than Bullion is pretty good for sure
I don't have much confidence at all in the kitchen, but your reassuring delivery and the way you present all the ingredients at the beginning makes it so much less overwhelming. I really feel like I could follow this recipe!
Man id feel so blessed to have my dad making fire meals like this all the time.
Thanks for the kind words.
Serve with white rice too. Delicious.
At the beginning of quarantine from COVID, I started cooking for myself more often, but I started to lose a lot of my interest in it. Discovering your channel has completely reinvigorated me and every new video inspires and motivates me to try new dishes, and has brought back so much of the joy with cooking.
I'm glad to help inspire. Thanks for liking the videos!
It's very amusing that you try so hard to dumb it down for us. Thank you for taking the effort - didn't want you to think it goes unnoticed.
First video of yours the algorithm offered me. Fabulous. Love your down to earth and realistic approach to cooking. Definitely subscribing for more!
Just started watching you a month ago with my teenage son. Now he's into cooking especially after I told him girls will love it! But seriously he's into helping me more in kitchen. Laid back & easy instructions in simple terms. So far we've done the chicken recipes with no fails. Comes out just as he says. Have your sons watch this guy.
Glad you're both enjoying the recipes!
Lowkey one of the best cooking channels, the meals look insane 🔥
Jim's the neighbor we all want. You know we'd get some killer leftovers.
Oh! I agree.. so good 😊
@@radzo1675 That is so true! Thanks for putting that into words for me!
@@bumblebee623 You can barely spell it.
@@bumblebee623 What's wrong with you? Walmart's has nothing to do with that terminology. Sounds like you're stuck in the prior decade, in the "Chat Room", with those annoying brief text letters!
Your channel and Antichef are the two cooking channels I enjoy the most. I'm always happy when I find a channel that has a laid back atmosphere and good recipes.
Love Anti Chef!
One of my childhood comfort foods my grandma made. She added her home canned stewed tomatoes making sort of a red eye gravy for the stew.
Sounds familiar. I do have a similar beef soup recipe with uses hand crushed plum tomatoes. If this video does well I will make it too.
I think why we all love your videos, is you keep it simple, and take the fear out of it You cook like us. I’ve tried 6 of your recipes and all were fabulous 🍷
Thanks! There are way too many channels saying my way or nothing. I try to do the opposite. Some people won't like it, but that's okay.
Great Vid as always. Just a tip for ya from my own experience. Skip the sear step on the beef and add a sear/browning step to the MUSHROOMS, then pull them and put aside & mix back in to the celery/carrot/onions after they are sweated. The mushrooms will boost the umami flavor in the dish tremendously. give it a try sometime.
Just made this for my roommate and I last night as we hunkered in for Hurricane Ian. So delicious. A wonderful, easy to follow recipe that is so comforting and nostalgic.
I’m addicted to your videos! I can’t wait to try out so many of your recipes, thank you for all that you do and for teaching us your delicious art 😋
You are so welcome!
Great channel! I have been watching for a bit. I teacher high school, everything from world history to health. I like to show recipes from this channel in health to show students they can eat well, eat food with flavor, and enjoy their food. I can be certain an Eff word isn't dropped. Recently I cooked Beef Burgundy and followed Sip and feast to do it. It was wonderful! Thank you for the most excellent channel.
Got to love a good beef stew! If you flour your beef before frying it, it will help to thicken the stew while it's in the oven and it will cook out any floury flavour, which can sometimes be a problem with adding cornstarch at the end to thicken it. A tbsp of tomato puree (paste) also works as a thickening agent and will add a slight sweetness as long as it is cooked long enough (again, don't add it at the end - it will make the stew taste bitter).
I appreciate your attentiveness to prices of ingredients.the days are gone when it didn’t matter.
I generally go with a wide egg noodle or even spaetzle, but polenta sounds like a magical idea!
I love spaetzle with meat omg u making me hungry
My Italian pot roast is similar. Rub with oil and season (oregano & garlic) a whole chuck roast and brown in oven. Put in whole carrots, celery stalks, onion, can of tomatoes, bay leaves and Beef stock. Cover and cook until tender. Shred meat & serve on pasta.
Oh. My. Goodness. I just made this for my husband and it may be the best thing I’ve ever made (and I think I’m a pretty good cook)! Thank you for sharing your wonderful recipes! We just found your channel and absolutely love it! Thanks for being real and down to earth. Also, your taste tester is awesome!
I am a Brit and I really enjoy your channel for food and doing your accent for my boy. He loves it too!
That looks incredibly delicious! I never thought to have polenta with beef stew! Can't wait to make this!
Thanks very much!
You always make me hungry! Great channel and video!
Feels like my cool uncle is teaching me how to cook.
Love your work and style.
Thanks very much!
I love that you use Costco stuff, so do I! Just learned about the bouillon and mushrooms, thanks!
I like that you say the measurements in logical amounts: “2 stalks of celery & 3 medium carrots” instead of the equivalent cup measure….MUCH more “real” that way. And the seasoning is more like I do it too! The EYEBALL method! Also I liked how you went ahead and used a less than optimal onion. Real world family kitchens don’t always have the freshest veggies. We use what we have. And I’m guessing it’s the same in Italy too. I can’t afford to throw out usable food just because it’s past it’s peak! Nor can I necessarily go out & shop for fresh veggies every time I cook. Maybe others can. Lucky them.
👌
Other than something being very clearly rotten/beyond safe use, I, too, use up what I have. My father and mother taught me to cook 61 years ago, when I was 8 years old, and we weren't rich by any means, so I learned how to use pretty much everything, including scrubbing vegetables, but leaving the skins on (potatoes, carrots, parsnips, etc.) for both flavor and bulk.
i hate it when they do weight measruments for things like veggies since i dont want to have to zero out a scale just to weight how much celery i need, and volume can be tough. I've seen some recipes and labels that seem to assume your raw veggies are pureed, like the edamame I buy comes in a bag with about 3 level measuring cups of beans but the label says it has 5
Nothing better than seeing family enjoy the food you make, thanks for the recipe it looks like a good one
I also am a new fan. Love your food, and love your son coming in at the end to be the ultimate taste tester! :)
Welcome aboard!
I like how you measure the heat out of 10. So many people have different definitions of medium low or medium high, this is a nice way to put it objectively.
Thank you!
“You don’t have to put the onions in first” LOL, I wonder how many got the reference? Both channels are great!!! Thank you for another great video.
What channel?
Your polenta is what my Mom referred to as cornmeal mush. Boil it up, add the butter. Then she would add sweetener, syrup, sugar, jelly, etc. She would also, without the sweetener, put it in loaf pan overnight in fridge. In the morning, dump on plate, slice in thick slabs, and pan fry. Then we would pour syrup over it for breakfast. We grew up very poor and this was cheap food for us.
My favorite cooking channel, this guy is great!
Thanks so much!
Very beautiful demonstration!
Made this last night for dinner. It could not be more simple and delicious! Everyone should try this. Perfect winter meal. I would serve this at a dinner party. It’s that good!
Great to hear it was a hit!
Arguably, one of the best channels on UA-cam 👌🏻
Me and my girlfriend’s favourite way to have stew is over rice ☺️❤️ I bet this would taste great like that too!
Thanks. Fun cook, good dad. I like how you correct mistakes no big deal. More than that,I like that you show them.
It's in the oven as we speak. I'm trying the "just toss in the meat" technique without browning to see how it goes. Found some of that Oregano at an Italian deli/market in a nearby town I picked up some nice housemade papardelle so that's what it's going over.
How was it?? 😊
@@roxannerodriguez7075 I’ve made it both ways and honestly it’s the same.
Beef stew in general is just good eating. Loam for the soul. I like mine with a big hunk of bread and butter and a dark beer.
This looks so good!! Loving your channel and your recipes 🤩
Thank you very much!
I can hear and see the italian NYer in you lmao. Your voice and hand movements. It's so wholesome XD
Equal parts likely to dump a body over the Brookline bridge with cement shoes as cook an amazing italian meal! Haha. I REALLY love that you just jumped straight into chopping and listing the ingredients. Too many chefs list the ingredients as they cook. I find myself skipping all around the videos to make a list. No such case here! Awesome content man!
call me crazy but I like to get some browning on the carrot first - I like that flavor it gives
Never thought of that. Sounds really good.
Not crazy… browning is flavor
That looks great and easy. Perfect for this cold weather. My only question is why no garlic?
and some tomato paste would be also good, in any case I like the way he is cooking and specially lovely with the kids 🥰
I don't think it needs it, but feel free to add as much as you like.
I made this tonight and it was amazing, thanks for the recipe!! Also, is there any difference in using white wine vs red wine in these recipes?
Glad you enjoyed it. I prefer red wine (deeper flavor) with beef and use white for most of my other recipes. Both would work well in this one though.
A good rule of thumb is to use red wine with red meat, white wine with white meat. That's just a rule of thumb though and you can use whatever you want. Typically you want red white with more strongly flavored dishes since its got a deeper more complex flavor but white wine is better if you want the ingredients to shine through, which is why more delicate dishes like fish typically uses white wines whereas beef stews typically use red. Color also plays a factor, you probably dont want a pink pasta dish so white works better.
Thanks!
Thanks so much!
I never knew Scout's dad was a chef. This guy is great!
This man speaks my language! Low and slow with mushrooms and flavor. I love this content!!
Hey Jim, it’s interesting that you need to continually reinforce that recipes are just a guide or a road map and there is generally no need to follow them with a scientific degree of precision (unless of course you are baking). That’s probably a good thing - it shows that newer cooks are learning and experimenting. Keep up the good work. Also, I’m curious - is there a backstory to the aversion to the word “fond” ?
I just really like your style. Hope that people will learn from your example that things don’t have to be precise and to enjoy the process. A little harder for folks that are new to cooking, but I think you explain things well and are a great teacher!
I agree it could be a little harder, but I do provide printed recipes that have exact measurements. I think the sooner someone can learn to taste their food and make adjustments as they cook, the sooner they will actually know how to cook and not just follow recipes. Thanks for liking the videos!
Be careful of adding dehydrated mushrooms to anything without re-hydrating them first. Often they may be gritty and if you re-hydrate you will notice the grit at the bottom of the vessel. If you add them without re-hydrating you might get the grit into the stew or whatever.
Thanks for the advice.
I appreciate the brown and searing. Great stuff, thanks!
So true about the dried mushrooms from Costco
I think your subs were around 8k when I stumbled on your channel which I didn't think was overly long ago. Now I see your nearing half a million.
W.
O.
W.
!!!
Proof if any were needed that we people out here LOVE what you are doing, how you are doing it and seeing you with your wonderful family 👨👩👦😍🤗👏👏👏👏👏
Made this the other day for my girlfriends and I... It was AMAZING!! Growing up it was always the normal bland meat and potato beef roasts so I never cared for making them much. This recipe changed that for me completely, so much depth of flavor with this. Went with egg noodles but definitely doing polenta next time. 10/10
it's the small things like showing the prep and then also explaining it. i'll for sure try this recipe!
It is my formula that I think works well. I don't want to get complacent, but people seem to like the format.
I love your recipes, and delivery. I used to work as a private chef. Now I cook with my daughter and for my family. I can't wait to try this one. Your videos are so addicting, casual yet intimate, and to the point. Best wishes to you and your family bro!!
Thank you, really appreciate that!
You have just become my favorite. Thank you for being fine with 'brown bits' and passing on being pretentious. Your foods are wonderful.
Thanks so much!