I cut the beef into cubes and put them in a throw-away plastic bag (empty bread sack, for example). Add all-purpose flour and then pinch the bag shut with one hand and keep smacking the bottom with the other hand until all the cubes are covered with flour. Let the cubes rest for about 10m and then shake again. Add a little oil to the pot I intend to use for the stew and then pull the cubes out 2 to 3 at a time to sear. Don't dump all that flour in. The oil and floured cubes not only create a roux at the bottom but also create an amazing smell that fills the house! Next I add a couple cans of clear chicken broth, as beef broth is nearly impossible to find in Taiwan. Next, I add the potato and carrot chunks I have prepared. Here's my "trick": I add more water to more than cover all the ingredients. That's because at the same time, I've been making "drop biscuit dough". 4 tablespoons of oil, 1 sachet of baking powder, 1 teaspoon of salt and then keep adding all-purpose flour and milk until it is thick enough that you can keep mixing and then let go of the spoon and it tries to "rewind" a little. That's what you want. The extra liquid is to accommodate these drop biscuit dumpling things. Get a big spoonful of the dough and then turn it upside-down over the stew. Very slowly, it will drip a dough blob into the stew. It will sink to the bottom for a few seconds and then float when the baking powder activates. Repeat until you run out of dough, and then cover to simmer. The extra flour from the dumplings will thicken it perfectly, but stir and check often that the bottom isn't sticking and burning and the dumplings aren't sticking together. At any point, you can season with salt, pepper, and whatever you like (I add a little Italian seasoning sometimes). Even co-workers who hate me are appreciative when I bring portions of this to work. Great video, Mashed!!!!
About 2 months ago I took all your tips and used them to make beef stew. I thought I had beef stock the first time I went to make it but all I had was unsalted veggie stock. Because you said any stock is better then just water I went with the veggie stock. It came out so good that I almost never have leftovers. Also I have made it 3 or 4 more times since then and just stuck to the veggie stock. Thank you for the delicious tips!!!
I used to carmelize the meat before putting in a slow cooker. I know everyone says to do it, but I couldn't tell the difference if I use slow cooker. After sitting in a slow cooker all day you really taste every bit of beef flavor. So I skip that step. I prefer to add lots of mushrooms, an onion, celery, potatoes, chicken stock, a few carrots plus the regular seasonings. I'll sometimes add wine towards the end if there's any room in the slow cooker. I've never had to add flour. I make a pot about 2x a month in the winter. With french bread it makes a wonderful meal on a cold day. It's even better the next day! Yum!🙂
More than anything else I think searing the meat beforehand is just to hold its structure together, or it might break up into tiny flaky bits But tbh if you don't overcook it for 100hrs you'll be fine And it obviously sounds like you know what you're doing here, sounds delish! 😊😋
I've been doing my beef stew in a pressure cooker for more than 20 years now. Prep time is actually longer than cooking time but there's nothing like a nice bowl of piping hot beef stew and some biscuits or cornbread on a chilly autumn day. I can turn out a beef stew in one hour that you'd swear simmered in a slow cooker all day.
Don't worry about this nonsense, when the narrator said a roux is a shortcut, it made me laugh. A cornstarch slurry is a shortcut. A well made roux may not be as deep as a demi glace, but it is absolutely not a shortcut.
I am planning on making Beef 🥩 stew! I am going to watch and listen to this post before I do because I am brilliant at making mistakes and doing things wrong!!! They don’t call me a genius for no reason!!!!😀
I was all prepared for another pile of stuff. Yet yes, these are all correct. So many people don't really understand "browning" the meat and deglazing the pot. It does add tons of flavour. Browning is to cook it to a crispy crust almost, not just precooking the meat. It doesn't need that. It needs that caramelization you get with truly browning it. Deglazing with wine - yes. Pour in cold liquid (even just water) and the stuff stuck to the bottom of the pan after proper browning will stir off like magic and add a lot of flavour. No thickener needed when you have potatoes in there and cook it long enough. Plus other stuff. She is right this time.
Great ideas for cooking a delicious & flavorful beef stew( my husband’s favorite)! Many of the ideas here I do already but. It is great to hear directions being given w/ ideas I have already implemented a long time ago but also some excellent new ideas as well! Easy to implement & very concise directions, that are so easy to follow! I loved this pin & lots of great ideas for making a flavorful beef stew! Great pin!
The sauce is better when it is as thick as dog food. That's why Chunky Soup is that way. The thicker the better. I use guar or xanthan gum as a thickener.
If you use a roux to thicken the stew, make it with bacon fat (since you shouldn't have excess beef fat from the meat you're using); this adds another layer of flavor.
My family prefers gravy like stew. It's gotta look and taste like roast beef gravy with wine. That is what I do. It's far from bland and cornstarch is how you get that lovely shiny look. Gravy is thick without being jelly like and it sticks to everything. Loose gravy is called beef soup.
Excellent, easy to understand hints and the reasons why, very quickly and precise. I love these cooks on the internet. She is an absolute star. The reheating after skimming the fat off, I never knew till now. Fabulous cook!
My stew is simple. Cut meat into cubes and season well. Add meat to crock pot. Then add chopped carrots, potatoes, peppers and fill with just enough water to cover the veggies. Also add a little Worcestershire sauce if you have any. Cook on low for at least 12 hours. Mix and the beef shreds.
This video is less about mistakes people make specifically with beef stew, and more about either knowing basic cooking techniques or not knowing what the hell you're doing in the kitchen
I remember thinking 'hey i bet i can cook the meat straight in the slow cooker and it could still work'. Came out nasty meat water. I accidentally taught myself to brown the meat first lol
I won a competition for the best beef stew in Yorkshire over 100 entries,the beef was a cheap silverside roast cut up I just put everything in the pot at once no Browning onion,leek,carrots turnip,potatoes,beef and water salt pepper cooked for 2 hours and thickened with gravy granules you don't need all these chefy top tips and I served it in a supermarket Yorkshire pudding after I won I told the judges how ide done it and they wasn't happy at all I was not allowed to enter the next year they said the competition was full
Use V8 on stew meat as another liquid to use. And try using the beefy onion soup mix with the stew too. Only thing to add after the mix on the beefy onion is just using pepper only. Or if you like to be fancy is using a garnish and start the cooking for about 8 or so for extra tenderness
Curious, you didn't mention beer as the liquid to be added. In Belgium, we nearly always make a stew with brown beer and we add a spoon of mustard. Traditionalists put mustard on slices of bread, turn them over on the stew and start the final and long process of low cooking. Count 2 hours and sometimes more.
Perhaps I have to explain. The bread dissolves in the 2-hour process and acts as a thickener. If the result is still too runny, you could add a 'beurre manié', which is an equal part flour and butter paste. There will be no lumps left.
Searing your meat to caramalize is , to my mind at least, the foundation of a good stew. It takes more time but the extra depth of flavour that results is well worth it.
This is just my opinion...stewing is simmering in liquid. And simmering something tends to water things down a bit and strip flavor away compared to say searing a steak, where the taste of the sear is preserved as it is, and not altered by being simmered for a length of time. It takes at least an hour or so to get stew meat tender, which is plenty of time for the surface of the caramelized meat to lose it's original flavor. IMO it's the same as adding seasonings in too early to certain dishes, where their flavor will be cooked away due to a longer cooking time. I've tried it several times without searing the meat and comparing the results to batches that were seared, and there WAS a difference...but it was barely discernable. IMO the flavor of stew comes in large part from the stock/broth used for the liquid. To me, using stock/broth (preferably homemade stock) instead of plain water is what's important. Stock adds flavor, and won't lose it's flavor as the dish simmers. People may argue that the flavor component of seared meat gets broken down and incorporated into the overall flavor of the stew, but to me it just isn't noticeable enough to merit going through all the mess and trouble of searing. Now I omit searing stew meat completely. Makes it SO much easier when making a large batch like I usually do.
@@madhououinkyoma Yes, experiment and find what works for you. One thing I will mention about un-seared meat is that it tends to start foaming up as you bring it to a boil/simmer. Make sure to skim the foam off as it can build up quickly and make a mess.
It can depend on what kind of cooking you are going for, but I prefer the one made with water and it is more traditional where I live. It takes up the flavour from the ingredients you put in it and is so much better than any ready made stock.
I'm doing a stew at the moment, and your first three points I literally had down already. I'm using chuck and I'm searing before everything goes into the Crockpot for slow cooking. Also, I used the traditional mire poix veggies, as well as a few of others. My invention is adding soaked green lentils instead of flour to the pot. This serves two purposes at once: you get the starches for thickening, plus you get some real nice veggie proteins, which helps you minimize the amount of beef needed. Green lentils also have that earthy flavor that goes so well in a casserole. My stew is veggie heavy, which means you will have lots of flavors clashing against each other. The solution to this is to simply add some dairy at the end. Dairy will help smoothing things out. I use low fat milk.
My stew is different every time based on my energy, pantry and mood. Ive made it with just beef broth, stew meat and taters using spices and powders for everything else including A1 and Worcestershire sauce. It wasn't amazing but tasty without a special trip to the store and fed me and my partner for a few days. Stew doesn't need to be complicated but you do need to let it cook for at least an hour, other than that its not hard to do something decent.
Literally me. I dont care to add 15 things. Meat taters, veggies and a tsp of whatever spice I have. Cook high for 4hrs, meat tender by dinner and lasts a week.
To remove fat from your stew chill a metal ladle with ice . leave the ice in the ladle and swirl the underside through the liquid fat. It will congeal on the ladle and you then scrape it off and repeat as necessary.
Sophist bullshit. Yes, there are correct ways and incorrect ways to stew. Several cultures do it right. Some cultures do it wrong. Nobody "invented" stew.
@@VVeremoose There's no "wrong" way 2 cook something that tastes good...the "right" way may not be tasty 2 certain people, at which point, the "right" way has then turned into the "wrong" way, as far as said people are concerned.
Damn, been doing it wrong all these years, I’m 86 years old, I wish my grandmother, my mother and other cooks in my family were still here to find out what they did wrong in all their years when making stew. Can you give us another recipe that we were all doing wrong?
It’s amazing nowadays people can think for themselves on a larger scale than ever before. Not everyone is aware of this though. It’s not that your people did wrong, they just didn’t learn from someone experienced enough. People put here having kids and they themselves aren’t even well educated about life. Lol rats
My mother once added too much starch to a beef goulash by accident. That showcased very impressively that mouth feel is an important part of taste. It was basically slimy. I had to stop eating it because it constantly triggered my throat to throw up. I felt bad for her cause it was otherwise fine but she had to eat it alone.
@@beepboop212 If you have any cooking experience then you will know that adding even small amounts of water will do horrendous things to the taste. And you would have needed quite a bit of water to fix that dish. Granted, i at least wouldnt have to gag anymore, but that doesnt mean id want to eat that.
my stew is a little bitter , didnt have any stock so just used guinees extra stout ( i think that was teh problem ) i added apple and some prunes to make it sweet but still has an after taste , live and learn !!
No matter what type of beef I use, how long I cook it, or whether I use the crock pot or stove top, the beef chunks are always dry. One time I cooked the beef stew (without the potatoes 🥔 and carrots 🥕 ) for 4 long hours and the beef chunks were still dry 😝. I have even left it cooking overnight in the crockpot and same thing LOL 😆. SMH 🤦♀️
Perhaps over cooking the beef. Get a digital cooking thermometer and get technical. Cook till stew meat is 160-180 F. That will break down the collagen.
I think i know what is going on. 2 possibilities: you over cook your meat when you brown it first(or steam it) or the temperature of you oven is too high. Dry out your meat first with a paper towel, season it and brown it on medium high for 1 or 2 minutes on each sides. Dont overcrowd the pan or the meat will steam rather than brown. Add some flour and cook it for another minute. Remove the meat. Cook the vegetables separately. Deglaze add everything back and cook it for 3 hours in oven at 300 degrees or lower depending of the strength of your oven. No chance to get tough meat.
@@Pierre-LucTremblay great advice. Thank you so much. Yes, there's a possibility I was over cooking the meat; actually I was browning the beef chunks way too dark and during the process the beef itself would release a lot of liquid in the pan. Afterwards, I would fry the beef until all the liquid dried up 😩. I have only used the crock pot or the stovetop to cook my beef stew, never thought about using the oven but thanks for the suggestion. I always wondered why other people's beef stew was more delicious and tender than mine LOL 😄. Have a good day. Greetings from west Texas 🌵🌻🌞.
@@Dina52328 There you go hihihi if there is a lot of liquid that's because your beef is steaming rather than browning. You have to dry out your meat first, be sure your pan is hot with oil and not overcrowd it. Leave some spaces between each chunks and you'll be fine. No problem Bon Appétit
I remove the fat from my stews (beef, chicken, pork) by laying a paper towel flat on the surface of the liquid. Immediately pick it up with tongs and discard it.
You're apparently city folk that don't work out in the cold.... Give me that thick beef stew. Watered down shit doesn't sit in the stomach and warm you up.
Sear the meat, put some bacon or pork fat on the bottom of the pot, dice the onions;same amount as the meat; get the onions to caramelise then add meat and water to cover the meat. Boil and add water as required till the meat is soft;it is usually over 3hrs of cooking. Then add all the gadgets, potatoes,tomato,broth,seasoning,wine,vinegar, beer and simmer till satisfied with the texture and softness of all parts. No stew is the same as the next one.
SKIMMING THE FAT? My GOODNESS you must be rich AF. That is an insane amount of healthy energy! Still blows me away how much modern people still support that No Fat 90's nonsense theme. Otherwise I appreciated the video.. but goodness. Skimming the fat 🤦♂
Don't buy 'stew meat' in the meat department. It's left over cuts of God knows what that don't always take well to low and slow cooking. Get a chuck roast and cut it yourself. Its often cheaper that way as well. Ground celery seed adds a lot of awesome flavor, and I use a little bit of a hickory smoked salt and worstechire sauce.
You are giving great advice!!! I can not agree w/ you more on everything you stated! I never buy “stew beef” in a grocery store as you stated ( you have great advice!) but always buy a big 4 lb chuck steak ( no matter what a recipe calls for I love lots of meat in my dishes) & cut it up myself. Great photos!!!
@rudi We're Texans. I grew up cooking out of a giant old cast iron dutch oven on a wood fire. Chili, gumbo, beef stew, chicken and dumplings were always on high rotation. 😋 But, if you prefer you go ahead and buy that package of stew meat and use it. Some pieces that were chuck might be fine, and some pieces that were sirloin bits will be as chewy as a rubber ball in your mouth. You do you.
My dad made the best stew. I tried to make it once. But it didn't turn out like his. So I never tried it again. My dad used a flour dredge on his stew meat. Turned out perfect every time. I didn't do that step right. That's why mine didn't turn out like his. I wish now I would have asked him to teach me how to make stew. I wouldn't use a fraction of what this lady says to put in it. 😂
The guys who do these stories are clueless. They think normal people don't already cook beef stew like this. Bunch or pretentious douchebags. I can tell you the one mistake they made. Removing the fat. You're supposed to stur your stew so that that shit never forms on the top. I've literally never seen a beef stew like that in my life. They are talking about removing it which basically equals removing all flavor from the pot. Absolutely insane.
Cooking beef stew, I called it goulash, never use any garbage from can or other container. For 1kg or 2,2lb of beef use 1lb of fine chopped onions, red peppers, tomato, carraway seeds, whole black pepper, red paprika and hot peppers, if you like. Cook very slow, when the beef is soft, add 3 potatoes, cubed and when soft, with wood spoon mush them. P.S. uou can add turmeric, cilantro, and other spices. Moderately. Aproveche.
I always add VERY IMPORTANT quarter cup vinegar to raw meat in pot and 8 tablespoons sugar and leave to cook with the meat an the rest you add..The best flavour you won't be able to resist
I flour each piece separately. That’s what my mother did and it works great. Also soy sauce gives great flavor along with Worcestershire, some ketchup and some red wine if you happen to have it. Chicken stock, not beef stock unless you made it yourself.
There should never be a reason to have to take the fat out like that. If you skim all of that fat out you’re taking 1/2-1/3 of the flavor out of your stew. I made that mistake when I first started cook.
Fat keeps the lean meat dry Collagen melts which will thicken and give body to the sauce. Both will not tenderize the beef. The extended cooking is what will accomplish this.
If you have a heavily marbled beef, that fat melting away will tenderize the meat because the whole supporting structure melts away, thats what she meant by it
Anyone ever use some chicken in a beef stew, for some more flavor and light richness and more meat? I have some good bony beef and thinking about throwing chicken into the mix.
What beef stew tips do you have?
I cut the beef into cubes and put them in a throw-away plastic bag (empty bread sack, for example). Add all-purpose flour and then pinch the bag shut with one hand and keep smacking the bottom with the other hand until all the cubes are covered with flour. Let the cubes rest for about 10m and then shake again. Add a little oil to the pot I intend to use for the stew and then pull the cubes out 2 to 3 at a time to sear. Don't dump all that flour in. The oil and floured cubes not only create a roux at the bottom but also create an amazing smell that fills the house! Next I add a couple cans of clear chicken broth, as beef broth is nearly impossible to find in Taiwan. Next, I add the potato and carrot chunks I have prepared. Here's my "trick": I add more water to more than cover all the ingredients. That's because at the same time, I've been making "drop biscuit dough". 4 tablespoons of oil, 1 sachet of baking powder, 1 teaspoon of salt and then keep adding all-purpose flour and milk until it is thick enough that you can keep mixing and then let go of the spoon and it tries to "rewind" a little. That's what you want. The extra liquid is to accommodate these drop biscuit dumpling things. Get a big spoonful of the dough and then turn it upside-down over the stew. Very slowly, it will drip a dough blob into the stew. It will sink to the bottom for a few seconds and then float when the baking powder activates. Repeat until you run out of dough, and then cover to simmer. The extra flour from the dumplings will thicken it perfectly, but stir and check often that the bottom isn't sticking and burning and the dumplings aren't sticking together. At any point, you can season with salt, pepper, and whatever you like (I add a little Italian seasoning sometimes). Even co-workers who hate me are appreciative when I bring portions of this to work. Great video, Mashed!!!!
I dont have any tips tell me who’s voice is this i wanna add her on instagram please
Don't make it
1
I make a perfect beef stew
About 2 months ago I took all your tips and used them to make beef stew. I thought I had beef stock the first time I went to make it but all I had was unsalted veggie stock. Because you said any stock is better then just water I went with the veggie stock. It came out so good that I almost never have leftovers. Also I have made it 3 or 4 more times since then and just stuck to the veggie stock. Thank you for the delicious tips!!!
Veggie stock is great too!
I agree! I use chicken stock never beef. Beef stock makes it murky tasting
I used to carmelize the meat before putting in a slow cooker. I know everyone says to do it, but I couldn't tell the difference if I use slow cooker. After sitting in a slow cooker all day you really taste every bit of beef flavor. So I skip that step. I prefer to add lots of mushrooms, an onion, celery, potatoes, chicken stock, a few carrots plus the regular seasonings. I'll sometimes add wine towards the end if there's any room in the slow cooker. I've never had to add flour. I make a pot about 2x a month in the winter. With french bread it makes a wonderful meal on a cold day. It's even better the next day! Yum!🙂
More than anything else I think searing the meat beforehand is just to hold its structure together, or it might break up into tiny flaky bits
But tbh if you don't overcook it for 100hrs you'll be fine
And it obviously sounds like you know what you're doing here, sounds delish! 😊😋
I've been doing my beef stew in a pressure cooker for more than 20 years now. Prep time is actually longer than cooking time but there's nothing like a nice bowl of piping hot beef stew and some biscuits or cornbread on a chilly autumn day. I can turn out a beef stew in one hour that you'd swear simmered in a slow cooker all day.
Yep I cook mine in a pressure cooker too and it’s delicious!!!
I used to do the same but I had some naughty burning effects on the bottom which is why I prefer the oven for safety.
Share your recipe please.. :)
I make beef stew in the crockpot I have for more than 20 years with homemade stock a seasoned roux doesn't spoil the taste or texture
Don't worry about this nonsense, when the narrator said a roux is a shortcut, it made me laugh. A cornstarch slurry is a shortcut. A well made roux may not be as deep as a demi glace, but it is absolutely not a shortcut.
In those 20 years, did you learn how to use commas or any punctuation?
@@filthyclown8033 savage !
@@filthyclown8033
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I am planning on making Beef 🥩 stew!
I am going to watch and listen to this post before I do because I am brilliant at making mistakes and doing things wrong!!! They don’t call me a genius for no reason!!!!😀
I was all prepared for another pile of stuff. Yet yes, these are all correct. So many people don't really understand "browning" the meat and deglazing the pot. It does add tons of flavour. Browning is to cook it to a crispy crust almost, not just precooking the meat. It doesn't need that. It needs that caramelization you get with truly browning it. Deglazing with wine - yes. Pour in cold liquid (even just water) and the stuff stuck to the bottom of the pan after proper browning will stir off like magic and add a lot of flavour. No thickener needed when you have potatoes in there and cook it long enough. Plus other stuff. She is right this time.
You are right. Yesterday I made my first stew with potatoes and it was perfect! No other starch added.
Great ideas for cooking a delicious & flavorful beef stew( my husband’s favorite)! Many of the ideas here I do already but. It is great to hear directions being given w/ ideas I have already implemented a long time ago but also some excellent new ideas as well! Easy to implement & very concise directions, that are so easy to follow! I loved this pin & lots of great ideas for making a flavorful beef stew! Great pin!
The sauce is better when it is as thick as dog food. That's why Chunky Soup is that way. The thicker the better. I use guar or xanthan gum as a thickener.
True, I genuinely always think dog food in gravy looks pretty tasty.
If you use a roux to thicken the stew, make it with bacon fat (since you shouldn't have excess beef fat from the meat you're using); this adds another layer of flavor.
My family prefers gravy like stew. It's gotta look and taste like roast beef gravy with wine. That is what I do. It's far from bland and cornstarch is how you get that lovely shiny look. Gravy is thick without being jelly like and it sticks to everything. Loose gravy is called beef soup.
Excellent, easy to understand hints and the reasons why, very quickly and precise. I love these cooks on the internet. She is an absolute star. The reheating after skimming the fat off, I never knew till now.
Fabulous cook!
Making a stew tomorrow. Been so long, sadly my husband doesn't like celery! I'm thinking about adding corn. I love celery!
My stew is simple. Cut meat into cubes and season well. Add meat to crock pot. Then add chopped carrots, potatoes, peppers and fill with just enough water to cover the veggies. Also add a little Worcestershire sauce if you have any. Cook on low for at least 12 hours. Mix and the beef shreds.
"Your beef stew shouldn't be thick and gloppy like a can of dog food."
YO 😂
Gimme that chili stew, dayum!
I personally like thick and gloppy! 😋
I use leftover pot roast, all of it, and the broth left over from boiling potatoes. Stopped using peas, just wasn't right.
If you don’t brown your meat you can’t have any pudding!! Haha. Yes. Good tips.
All in all, it's just another brie for y'all... PF forever!!!!
This video is less about mistakes people make specifically with beef stew, and more about either knowing basic cooking techniques or not knowing what the hell you're doing in the kitchen
I remember thinking 'hey i bet i can cook the meat straight in the slow cooker and it could still work'.
Came out nasty meat water. I accidentally taught myself to brown the meat first lol
Lol I never know what I'm doing. Stepping into my kitchen is like crossing the border to a foreign land 😂
@@dethmaul your cooker doesn’t get hot enough if the meat didn’t cook. The meat cooks just fine in my crock pot.
Not knowing what the hell ur doin is no excuse not to try! 😂
I won a competition for the best beef stew in Yorkshire over 100 entries,the beef was a cheap silverside roast cut up I just put everything in the pot at once no Browning onion,leek,carrots turnip,potatoes,beef and water salt pepper cooked for 2 hours and thickened with gravy granules you don't need all these chefy top tips and I served it in a supermarket Yorkshire pudding after I won I told the judges how ide done it and they wasn't happy at all I was not allowed to enter the next year they said the competition was full
Use V8 on stew meat as another liquid to use. And try using the beefy onion soup mix with the stew too. Only thing to add after the mix on the beefy onion is just using pepper only. Or if you like to be fancy is using a garnish and start the cooking for about 8 or so for extra tenderness
My father always used V8 it really does taste good 👍
Learned that from my step mom
In addition to pepper i would suggest some allspice
Gotta try that in the future
Curious, you didn't mention beer as the liquid to be added. In Belgium, we nearly always make a stew with brown beer and we add a spoon of mustard. Traditionalists put mustard on slices of bread, turn them over on the stew and start the final and long process of low cooking. Count 2 hours and sometimes more.
That sounds really good
They showed a clip
I always put a can of Guiness in mine
And use deer instead of beef 🙂
@@TheDerek5757 yeah!
Couple of teaspoons of BOVRIL (beef extract) in there n fresh herbs, rosemary thyme and a couple of bayleaves. Magic 😊
Perhaps I have to explain. The bread dissolves in the 2-hour process and acts as a thickener. If the result is still too runny, you could add a 'beurre manié', which is an equal part flour and butter paste. There will be no lumps left.
What? Bread?
@@madhououinkyoma Yes bread. After all, it is made of flour which is known for its thickening properties.
Searing your meat to caramalize is , to my mind at least, the foundation of a good stew. It takes more time but the extra depth of flavour that results is well worth it.
This is just my opinion...stewing is simmering in liquid. And simmering something tends to water things down a bit and strip flavor away compared to say searing a steak, where the taste of the sear is preserved as it is, and not altered by being simmered for a length of time. It takes at least an hour or so to get stew meat tender, which is plenty of time for the surface of the caramelized meat to lose it's original flavor. IMO it's the same as adding seasonings in too early to certain dishes, where their flavor will be cooked away due to a longer cooking time.
I've tried it several times without searing the meat and comparing the results to batches that were seared, and there WAS a difference...but it was barely discernable. IMO the flavor of stew comes in large part from the stock/broth used for the liquid. To me, using stock/broth (preferably homemade stock) instead of plain water is what's important. Stock adds flavor, and won't lose it's flavor as the dish simmers. People may argue that the flavor component of seared meat gets broken down and incorporated into the overall flavor of the stew, but to me it just isn't noticeable enough to merit going through all the mess and trouble of searing. Now I omit searing stew meat completely. Makes it SO much easier when making a large batch like I usually do.
@@yearginclarke Thank you for sharing. I will try it first without searing and likely experiment as I remake this!
@@madhououinkyoma Yes, experiment and find what works for you. One thing I will mention about un-seared meat is that it tends to start foaming up as you bring it to a boil/simmer. Make sure to skim the foam off as it can build up quickly and make a mess.
Huge Mistakes Everyone Makes When Watching You Tube
LOL.. UA-cam is Real..👍🏻🤠🇺🇸
I have been guilty of throwing all my youtubes into the pot all at once.
My biggest mistake when watching UA-cam is venturing into the comments section.
It can depend on what kind of cooking you are going for, but I prefer the one made with water and it is more traditional where I live. It takes up the flavour from the ingredients you put in it and is so much better than any ready made stock.
I'm doing a stew at the moment, and your first three points I literally had down already. I'm using chuck and I'm searing before everything goes into the Crockpot for slow cooking. Also, I used the traditional mire poix veggies, as well as a few of others.
My invention is adding soaked green lentils instead of flour to the pot. This serves two purposes at once: you get the starches for thickening, plus you get some real nice veggie proteins, which helps you minimize the amount of beef needed. Green lentils also have that earthy flavor that goes so well in a casserole.
My stew is veggie heavy, which means you will have lots of flavors clashing against each other. The solution to this is to simply add some dairy at the end. Dairy will help smoothing things out. I use low fat milk.
My stew is different every time based on my energy, pantry and mood. Ive made it with just beef broth, stew meat and taters using spices and powders for everything else including A1 and Worcestershire sauce. It wasn't amazing but tasty without a special trip to the store and fed me and my partner for a few days. Stew doesn't need to be complicated but you do need to let it cook for at least an hour, other than that its not hard to do something decent.
That's right "Honey !!!"
Literally me. I dont care to add 15 things. Meat taters, veggies and a tsp of whatever spice I have. Cook high for 4hrs, meat tender by dinner and lasts a week.
I make mine in the oven and it's fantastic
Thanks to everyone! Read ever comment. Making New York Times beef stew today. Got a marbled chuck roast instead of stew meat. Serving w cornbread.
These were helpful tips, thanks very much. :)
I always add a beer to my beef stew.
2:00 "crusty bread"? I've seen 2 x 4s saw easier than that loaf lol
😄😄😄
I do mine in a slow cooker (high 3 hours 2 low). Everything goes in. Put the lid on and don't open it for 5 hours.
I make mine the exact same way, as well!
Yes!
House smelling good for 5 hours, psssshhhh, naw 3 hours max and I go into panic hungry mode 🤣
Oh yum! Mushy vegetables and overcooked meat! I love when my home cooked beef stew tastes like it came right out of a can! 🙄
I wish you would post the recipe for the stew you keep showing in the video. It's the exact consistency I'm looking for and most are too thin.
Famous words from a movie classic entitled "For Whom the Bell Tolls," ... 'Shut up and eat your stew."
Every country have their own unique way of cooking of beef stew that is so delicious so there’s no mistake there.
All great tip's but how much stock do I put in? Do I keep going until the meat and veg are covered 🤔 I'm pretty hungry now 😋
To remove fat from your stew chill a metal ladle with ice . leave the ice in the ladle and swirl the underside through the liquid fat. It will congeal on the ladle and you then scrape it off and repeat as necessary.
Marco Pierre White: "Knorr Stockpots".......solves everything.
IIRC he gets paid richly to use that "foundation"...
Is there really a correct way of making stew? I mean I don’t think it matters because every part of the world would claim they made the first stew
The correct way is anything that tastes good
Sophist bullshit.
Yes, there are correct ways and incorrect ways to stew. Several cultures do it right. Some cultures do it wrong. Nobody "invented" stew.
@@wolfmannews ahaha
😭😭
@@VVeremoose There's no "wrong" way 2 cook something that tastes good...the "right" way may not be tasty 2 certain people, at which point, the "right" way has then turned into the "wrong" way, as far as said people are concerned.
I have been eating my mom's stew for years and it is fine as is.
Damn, been doing it wrong all these years, I’m 86 years old, I wish my grandmother, my mother and other cooks in my family were still here to find out what they did wrong in all their years when making stew. Can you give us another recipe that we were all doing wrong?
It’s amazing nowadays people can think for themselves on a larger scale than ever before. Not everyone is aware of this though. It’s not that your people did wrong, they just didn’t learn from someone experienced enough. People put here having kids and they themselves aren’t even well educated about life. Lol rats
@@Lukedapook pretty sure the original post was sarcasm
@@Lukedapook You TOTALLY missed the experienced mans point.
@@Lukedapook You dunce.
@@Lukedapook Yea, wish my Dad was here so he could show me the mistakes he made making his stew...
My mother once added too much starch to a beef goulash by accident. That showcased very impressively that mouth feel is an important part of taste. It was basically slimy. I had to stop eating it because it constantly triggered my throat to throw up. I felt bad for her cause it was otherwise fine but she had to eat it alone.
Such a lovely and inspirational anecdote, I'm so thankful that you decided to share that with everyone.
couldn't you just throw it in the pan again, add some water and reheat so it's not as thick?
@@beepboop212 If you have any cooking experience then you will know that adding even small amounts of water will do horrendous things to the taste. And you would have needed quite a bit of water to fix that dish. Granted, i at least wouldnt have to gag anymore, but that doesnt mean id want to eat that.
Or just make PHO...Best Beef broth you can make from using water and Sirloin Tip simmered for hours in spices.
my stew is a little bitter , didnt have any stock so just used guinees extra stout ( i think that was teh problem ) i added apple and some prunes to make it sweet but still has an after taste , live and learn !!
Take 1 anchovy and smear it on the bottom of the pot,the pectin in it tenderizes the meat and you don't notice the saltiness.
Greetings from florida 🐬 Thank You 🙏 I’m going to smear 1/ anchovy to the bottom of my pot for my beef 🥩 stew this morning! Great idea!!!
No matter what type of beef I use, how long I cook it, or whether I use the crock pot or stove top, the beef chunks are always dry. One time I cooked the beef stew (without the potatoes 🥔 and carrots 🥕 ) for 4 long hours and the beef chunks were still dry 😝. I have even left it cooking overnight in the crockpot and same thing LOL 😆. SMH 🤦♀️
Perhaps over cooking the beef. Get a digital cooking thermometer and get technical. Cook till stew meat is 160-180 F.
That will break down the collagen.
Cut beef chunks larger
I think i know what is going on. 2 possibilities: you over cook your meat when you brown it first(or steam it) or the temperature of you oven is too high. Dry out your meat first with a paper towel, season it and brown it on medium high for 1 or 2 minutes on each sides. Dont overcrowd the pan or the meat will steam rather than brown. Add some flour and cook it for another minute. Remove the meat. Cook the vegetables separately. Deglaze add everything back and cook it for 3 hours in oven at 300 degrees or lower depending of the strength of your oven. No chance to get tough meat.
@@Pierre-LucTremblay great advice. Thank you so much. Yes, there's a possibility I was over cooking the meat; actually I was browning the beef chunks way too dark and during the process the beef itself would release a lot of liquid in the pan. Afterwards, I would fry the beef until all the liquid dried up 😩. I have only used the crock pot or the stovetop to cook my beef stew, never thought about using the oven but thanks for the suggestion. I always wondered why other people's beef stew was more delicious and tender than mine LOL 😄. Have a good day. Greetings from west Texas 🌵🌻🌞.
@@Dina52328 There you go hihihi if there is a lot of liquid that's because your beef is steaming rather than browning. You have to dry out your meat first, be sure your pan is hot with oil and not overcrowd it. Leave some spaces between each chunks and you'll be fine. No problem Bon Appétit
I remove the fat from my stews (beef, chicken, pork) by laying a paper towel flat on the surface of the liquid. Immediately pick it up with tongs and discard it.
Do the same thing with a piece of bread then fry the bread!
.. Iv never thought of that 🤦 ... thnx for the tip I'll deff be doin this
You're apparently city folk that don't work out in the cold.... Give me that thick beef stew. Watered down shit doesn't sit in the stomach and warm you up.
Sear the meat, put some bacon or pork fat on the bottom of the pot, dice the onions;same amount as the meat; get the onions to caramelise then add meat and water to cover the meat. Boil and add water as required till the meat is soft;it is usually over 3hrs of cooking. Then add all the gadgets, potatoes,tomato,broth,seasoning,wine,vinegar, beer and simmer till satisfied with the texture and softness of all parts. No stew is the same as the next one.
Ahhh here Irish lamb/beef stew is the best!
SKIMMING THE FAT? My GOODNESS you must be rich AF. That is an insane amount of healthy energy! Still blows me away how much modern people still support that No Fat 90's nonsense theme. Otherwise I appreciated the video.. but goodness. Skimming the fat 🤦♂
Don't buy 'stew meat' in the meat department. It's left over cuts of God knows what that don't always take well to low and slow cooking. Get a chuck roast and cut it yourself. Its often cheaper that way as well. Ground celery seed adds a lot of awesome flavor, and I use a little bit of a hickory smoked salt and worstechire sauce.
You are giving great advice!!! I can not agree w/ you more on everything you stated! I never buy “stew beef” in a grocery store as you stated ( you have great advice!) but always buy a big 4 lb chuck steak ( no matter what a recipe calls for I love lots of meat in my dishes) & cut it up myself. Great photos!!!
Thank you for this tip. My husband does most of thr cooking, but I want to help out more. ❤️
You clearly never had a stew recipe in ur family
@rudi We're Texans. I grew up cooking out of a giant old cast iron dutch oven on a wood fire. Chili, gumbo, beef stew, chicken and dumplings were always on high rotation. 😋 But, if you prefer you go ahead and buy that package of stew meat and use it. Some pieces that were chuck might be fine, and some pieces that were sirloin bits will be as chewy as a rubber ball in your mouth. You do you.
Just cuz you live in Texas means absolutely nothing.
I always add about two tsp. of brown sugar…..amazing!
i tend to use tomato juice and water for my liquid base
I like using a spicy V8
I make my beef stew at the local restaurant it only takes 15 min to wait for delivery 🌽🐹🌽 anyone know how to pop this corn I've tons of it
Great video. 🍜
I wanted you to say 'a hit, not a shit' so hard rofl!
My dad made the best stew. I tried to make it once. But it didn't turn out like his. So I never tried it again. My dad used a flour dredge on his stew meat. Turned out perfect every time. I didn't do that step right. That's why mine didn't turn out like his. I wish now I would have asked him to teach me how to make stew. I wouldn't use a fraction of what this lady says to put in it. 😂
Just keep experimenting until you get a taste that you like.
Add Beer 🍺 Stock = Delicious 👍🏻🤠🇺🇸
Really good video. She’s right on.
6:27 seconds I will never get back.
I don’t think they know what they’re taking about and I’ve never made stew before...
Oh man, what a HUGE mistake I was making! Wait a minute ... what huge mistake was I making again?
The guys who do these stories are clueless. They think normal people don't already cook beef stew like this. Bunch or pretentious douchebags. I can tell you the one mistake they made. Removing the fat. You're supposed to stur your stew so that that shit never forms on the top. I've literally never seen a beef stew like that in my life. They are talking about removing it which basically equals removing all flavor from the pot. Absolutely insane.
@@NM-qd3tm I agree with you, but you shouldn't stir too often either. I think it prevents some flavors to develop properly
Brown /Sear
Meat First👌
Thank you I like your ideas 🙂
Biggest mistake is not making fried chicken instead
Luis Alamilla 🤣 I battle with myself to
Not eat fried chicken everyday and guess what I lost today 🤦🏽♂️🤣
What’s wrong with dingy Moore canned stew
Carne, Calabaza, papa, chayote, zanahorias y, elote
I'm using chicken and spicing it with cumin. No potatoes bc I'm counting calories.
Geez I thought beef stew was an easy recipe til I watched this. Now im overwhelmed 🥺
Thanks. I ran for my life every time I heard the word stew.
Cooking beef stew, I called it goulash, never use any garbage from can or other container. For 1kg or 2,2lb of beef use 1lb of fine chopped onions, red peppers, tomato, carraway seeds, whole black pepper, red paprika and hot peppers, if you like. Cook very slow, when the beef is soft, add 3 potatoes, cubed and when soft, with wood spoon mush them.
P.S. uou can add turmeric, cilantro, and other spices. Moderately.
Aproveche.
Your goulash will massively improve if you up the unions to the same weight as the beef.
@@wjekat you are right, it will come with more good tasting sauce. You don't see onions, when is done. I like 1 to 1/2.
@De St you might be right, but just a half of teaspoon and never spoiled it. Other spices "beat"carraway seeds. Have a nice evening.
I always add VERY IMPORTANT quarter cup vinegar to raw meat in pot and 8 tablespoons sugar and leave to cook with the meat an the rest you add..The best flavour you won't be able to resist
Sweet n Sour! Also, don't forget some ground or flakes of red pepper; a little spice tingle on the tongue! 👍
Thank you for1/4 cup vinegar, 8 tablespoons sugar
Never remove the fat on top. Never.
Half a cup of full fat milk and 2 squares of 85 percent dark chocolate added, trust me it’s the science behind it
Could the narrator sound a little more condescending please!!
Ha!
The background music is annoying. Consider not using it, lowering the volume, or changing it.
Why on Earth would you skim off the fat...no no no no
Great video very helpful thankyou! 👍
I flour each piece separately. That’s what my mother did and it works great. Also soy sauce gives great flavor along with Worcestershire, some ketchup and some red wine if you happen to have it. Chicken stock, not beef stock unless you made it yourself.
I prefer it. Not as strong a flavor. Just preference. Also, instead of ketchup squeeze a bit of tomato paste from a tube.
If you slow and low a beef tenderloin, will it turn out tough?
No it will turn out buttery soft
@@zhozan13 :D
At 1:37 is that a pan of shrimp?
There should never be a reason to have to take the fat out like that. If you skim all of that fat out you’re taking 1/2-1/3 of the flavor out of your stew. I made that mistake when I first started cook.
Why didn't the video have much to do with the tips? Showing Bar-b-cue beef steaks etc. ?
only people my age know how to make a really good stew,handed down thur the years ,garlic never
Wrong on all three accounts.
@VVeremoose exactly! Thank you for your comment.
best video ever
instant pot cooks stew in 20 minutes
meat melts in your mouth.
Nothing wrong with Canned food If used properly
That bread was indeed crusty
and it looked like someone was trying to cut it with a knife that had no edge.
You lost me as soon as I saw that water gravy in the first five seconds.
I disagree about the rue. You need red wine. An it should be a cream of mushroom type thickness made for bread dipping.
Roux, not rue.
@@tazman572 Google doesn't like Roux
I guess I'm thinking Brunswick Stew.
Brisket
Mutton
👌
Fat keeps the lean meat dry
Collagen melts which will thicken and give body to the sauce.
Both will not tenderize the beef. The extended cooking is what will accomplish this.
If you have a heavily marbled beef, that fat melting away will tenderize the meat because the whole supporting structure melts away, thats what she meant by it
3:40 Shout-out Knorrco Pierre White
Anyone ever use some chicken in a beef stew, for some more flavor and light richness and more meat? I have some good bony beef and thinking about throwing chicken into the mix.
The slower the cook the better taste.
Caption sounds like it was written by Jeff Caveliere athleanx dot com lol
i enjoyed this video.
What's wrong with canned stew anyway........yum !