Hello Billy. My wife loves making beef vegetable soup. This is how she makes it minus wine, rosemary, and hot sauce. She loves barley, so she uses that instead of pasta. Our church members have come to love her soup. When members are sick or not feeling well due to surgeries, she makes a huge batch and delivers the soup along with fresh baked bread or rolls. Soup not only warms the soul, it heals the soul. Great video. Happy New Year
Want to make that soup last longer in the freezer? Freeze in the deli containers, pop the soup out and vacuum seal it. I get almost 8-10 months out of stocks ,soups, and sauces using this technique.
I hate myself! I consider myself a pretty smart guy, but once again, someone else is thinking outside the box, and I'm sealed inside the box. That is absolute genius, and I've got a load of soup I need to freeze today. THANK YOU!
I thought I was being smart by only having deli containers for my food storage (interchangeable lids for each size, cheap so you can leave with friends, etc), but y’all are thinking next level!! Mind blown 🤯
I made this last night with a fairly fatty cut of sirloin. Left out the corn, green beans and tomatoes and added leeks and frozen peas. The beurre manie thickens it to almost a stew. There are an endless number of variations but this is a great recipe. I like learning that frying the tomato paste enhances the flavor.
If I'm making soup on the fly. And I don't have oxtails, or beef shanks. I add gelatin to give me the viscosity of collagen breakdown. It's my way to fudge it when I'm short on ingredients
I have been searching my local farmer's market for the absolute cheapest cuts of beef I can find. I'm down to $3.99/lb for bone in beef shank. I roast the bones for a few minutes, and add the beef to store bought, salt free beef stock, along with a large carrot, celery stalk, medium onion, parsnip if ya got, and some parsley, and a healthy TBS of beef concentrate stock. Instant pot on high pressure for 1hr, cool for about 1hr, strain. Oxtail here in the Atlanta area runs about $13/lb. The cooked beef makes for some very, very happy dogs, and a fantastic beef stock for everything else - beef soup, onion soup, gravies, etc.
I ate two baked potatoes for dinner. Now, I’m salivating and extremely jealous. Why do I only watch cooking videos when I’m starving??? Such a masochist. 😢
Ok, I heard the term “pin” the tomato paste and went on a 20 min hunting expedition to discover the French cooking term known as pincage….or to sauté tomato paste in a pan to bring out more umami flavor…..lesson learned.
I'd say I'm advanced for a home cook and didn't think I had the skills or wanted to take the time to follow your recipes. Happy that I've watched more of your videos and can say you're going to elevate my cooking to another level. Although I feel like this will be the last level. Thank you
This is next level! Excellent! I'm what you call a soup eater, can't live without soups in my life. I have a similar recipe in my rotation but I will definitely use beurre manie in my next beef soup. Thanks, Chief 👍
This sounds amazing, I’m going to add a copy of this to my CB cookbook in a three ring binder😅! Chef Billy, you have taken me to the next level in my cooking skills for the last five years, thank you so much!
This will taste twice as good the next day. But Chef, that turkey soup with the cream and vermouth sauce is still my favorite soup recipe of yours. Wonderful! I made this soup and it is exquisite. My whole family devoured it. A side of cornbread goes well. Thanks....
I used leftover sous vide beef roast with raw onions and fresh garlic. Cooked some fresh baby bok choy. (First time I ever cooked bok choy). All the other vegetables were frozen. Not my usual way to go but I was in a hurry. Green beans, okra, yellow corn, canned tomatoes, store bought beef stock and young potatoes, Wow! It was.great.
Looks great. I have about 3 cups of prime rib left over from Christmas. Been looking for a good soup recipe, here we go. May add in some barley in place of the pasta, well maybe. Thanks Chef!
We’ve got four children and in the winter months I used to often make this sort of soup/casserole using most of the veggies shown here except the potatoes and parsnips and I would usually use a gammon hock rather than beef simply because two of my children didn’t like beef much - I would slowly boil the gammon over a few hours until tender then cut it into bite sized pieces and wrap it in foil - strain the water to take the fat/scum off the top and use it as a base to make a chicken broth - I’d put in all the veggies except the mushrooms which I would fry in butter for a couple of minutes and add to the veggies together with the meat for the last couple of minutes or so - finally I would either add pasta just as shown here or more often a mix of roasted pots and parsnips - the kids have all grown up and left the nest and sadly it’s been years since I cooked this but I’m going to give it another go now having been inspired by this
I’ve been making hamburger soup for 55 years, my daughter kicked it up a notch, she adds stew meat and jalapeños, hot sauce, and probably a couple of other things as well, they eat her soup with a baguette, I eat mine with cornbread. I almost always make it just like the woman who gave me the recipe made it. In fact we’re going to have a 40 degree drop in temp on Monday, so tonight I started making it, I’ll finish it tomorrow.
I like Brian Lagerstrom technique of searing the meat in the oven instead of in the pot. You can do it all on one sheet without stiring. And while you do that you can do the rest of the prep.
Nice. To me as long as you deglaze that sheet pan, and don’t lose any fond you’re good. I just tried to keep everything in one pot :-) Brian is super talented and was in the industry for a long time and more recently than I. After doing things for so long, you just kinda carry out the techniques you’ve learned and work. Many ways to skin a cat.
I will be doing something similar tonight because I have so many veggies that I need to use up. Sadly I don't have any meat to slip into it but I'll add some barley for some heft. Thanks for the recipes! Best in 2025.
So freezing with the ditalini on top keeps it from getting all mushy? That's brilliant. I always feel like I have to just add pasta at the time of eating. Game changer.
@ChefBillyParisi love this one as so much else you share with us. You do it in such a great way so it makes me feel it is possible to do and still get it in an elevated way. Thanks for teaching us all the tricks, hacks and ways to do it. Maybe one strange question: which brand of Deli Containers do you buy and use. S a person living in Sweden where this practice is not so usual I always stumble when I look at Amazon or other place to buy it so I never actually came around to buy it. Would love if you could give me your recommendation.
Good job chef I'm going to try it in the near future I know it's going to be good I watch a lot of cooking shows am I like some I don't and yours is one of the good shows
Chef, this is probably a boring request but would you ever consider doing a kitchen essentials (actually - just stove essentials) for people like me who live in urban environments with very small kitchens? (My space is so small I have, like, 4 pots/pans/skillets and some of those have to live on top of the burners because there isn't room.) I realize this is not most/many people's reality but maybe I could be doing something better. I don't care if a skillet or pan is on the stovetop but I also want to have maximum verstatility in a small space.
Hi Chef! Happy New Year! Please, I have a question for you, and I have read thru 2 weeks worth of comments and it appears that I am the only one with this concern, so me be sorry, but doesn't this recipe suggest that you use beef that you have already cooked on the one hand, but then beef (chuck roast) that you have not cooked? Won't this make a difference, Chef? Please explain! I be thinking that to include beef that you have already cooked (reverse-seared, for example) then this beef will become overcooked (tough and dried out), if it remains in the cookpot until the veggies are cooked. In my market, beef is too expensive to risk on a vegetable soup, IMO! Maybe just adding the beef at the very end of the soup prep, to warm up in the soup just before serving, makes more sense, if you are using left over beef? I'd appreciate your thoughts! Thanks!
@ChefBillyParisi I use the same pasta technique (also for extra pasta sauces), but wonder if I should do for grains or just cook them in the whole soup? Love some beef and barley!! 🤤
I am no expert, but in my humble opinion a beef soup changed during the video into a recipe for minestrone soup. Only the parmesan is missing. But that it tastes good, I know for sure.
Easier way: make a beef stock in the pressure cooker using roasted oxtail and shank. Strain broth, pick the meat off the bones. Sweat mirepoix, add tomato paste and booze if you want, add stock and vegetables in order of cooking time with beef and herbs.
Great video, love a lot of yours, and I know I can leave it out, but garlic in vegetable soup- ugh, I swear garlic is the most overused seasoning in America and every restaurant.
I do the same thing with pastas for soup.let everyone add to their own soup boil. If it's added to soup, it will suck up all of the liquid & becomes mushie
This way you can control how much pasta you want to put in. Cause once the pasta is in you can't really get them out. And pasta absorbs every liquid it comes in contact with.
Every video title is something like “…I could eat everyday!” or “…a recipe I can’t stop eating!” I challenge you to follow through on your assertions and pack on a few hundred pounds. Here’s an idea: start a contest to see who can guess how long it takes for you to start sweating gravy straight out of your pores.
I enjoy many of these recipes...but every single recipe is the best ever - and he's hooked on every one - and if I believed he ate every recipe 3 times a week as he claims - he'd be eating 200 meals a week. Great food - just over the top on selling every video.
100% truth, we eat this soup multiple times a week. Anytime I have leftover chunk of meat, I make this. One thing you have to understand is the only reason you are even seeing this video come up is because of the packaging around the thumbnail and title. YT makes you play the game. I definitely love all the food that I cook and I'm proud to share it. If it was bad or didn't work, I wouldn't make a video recipe. The best ever of course is subjective depending on who's eating it, but it creates intrigue. If I could go back to the good old days of YT of just posting a picture of food with a title of plainly what it is, and get folks to click on it and watch it, I would. However, this whole world is much different than it was even 2 or 3 years ago. With all that being said, I hope this helps clarify some things. I definitely appreciate you looking past some of the sensationalism and I truly hope you enjoy the recipes and content.
Looked good. Not sure why people try to save and freeze soup all the time? Just make it and eat it. Easy. Stop with the saving and freezing crap. I freeze things then I eat them. Who cares.
OK, I didn’t learn anything from this video because you do everything I already do including the pasta thing very cool. Believe me I’ve learned lots from you. Just not this video. But it’s nice to get confirmation a fav pro. I mean that I’m doing it well.
You actually use a lot less salt when you gently see throughout the process. That’s why I described it as gently. As the soup cooks and concentrates, the flavor becomes stronger without needing to add more.
Wow. A $100 pot of soup. My grandparents made veg soup every Saturday by saving leftover veg during the week in the freezer and adding in a jar of homegrown canned tomato. Cheapest cut of beef you can get and braise it down. Yours is nice though.
It’s not $100. He talked about using leftovers and what you have on hand. I was raised on depression era food from my GPs so I know what you’re saying, but chill dork
@@Billy-rq9hs wow, nice. go back back and watch the video. when i see standing rib roast and the parade of ingredients it's NOT an economy soup. yeah, it's probably not a benjamin but that's an exaggeration to make a point which i think most people got. wasn't really looking for a fight there which is why i ended with "yours is nice" not "chill dork".
@ChefBillyParisi the video was up for 16 seconds and I clicked on it right away. But I was the first comment. Just a little fun in the comment section. "16 seconds and nobody else seen this, the channel is dying!!" But just joking obviously. I've been digging your stews. I loved the south American stews. Can you do more south American dishes with some insight on their spices. I'm not familiar with them
@@ChefBillyParisi Haha... now seriously... lets talk about that south americian series... Would you be open to doing a 'stews from around the world' series too?
One small criticism, which obviously is not going to affect the flavor, but instead of peeling the carrots, just wash them thoroughly... Most of the nutritional value of carrots is close to the skin, so if you peel them, you're taking away nutrition.
I really admire this chef. He takes homemade-style cooking to the next level and explains each technique in such a clear and way.
Thank you for the kind encouraging words. I appreciate it!
So true! But also in a way that says “it’s ok if you don’t have this or that. Relax and have fun !” Great video
Cute too!!!😉
@@ChefBillyParisi I had 1 of 3 Kids that liked soup. Nice vid.
Hello Billy. My wife loves making beef vegetable soup. This is how she makes it minus wine, rosemary, and hot sauce. She loves barley, so she uses that instead of pasta. Our church members have come to love her soup. When members are sick or not feeling well due to surgeries, she makes a huge batch and delivers the soup along with fresh baked bread or rolls. Soup not only warms the soul, it heals the soul. Great video. Happy New Year
Love barley!
I love barley in beef soup.
She’s a keeper!
Want to make that soup last longer in the freezer? Freeze in the deli containers, pop the soup out and vacuum seal it. I get almost 8-10 months out of stocks ,soups, and sauces using this technique.
Yes indeed!
I hate myself! I consider myself a pretty smart guy, but once again, someone else is thinking outside the box, and I'm sealed inside the box. That is absolute genius, and I've got a load of soup I need to freeze today. THANK YOU!
I vacuum seal my soup and sauces flat, easier to store in freezer that way
I thought I was being smart by only having deli containers for my food storage (interchangeable lids for each size, cheap so you can leave with friends, etc), but y’all are thinking next level!! Mind blown 🤯
I made this last night with a fairly fatty cut of sirloin. Left out the corn, green beans and tomatoes and added leeks and frozen peas. The beurre manie thickens it to almost a stew. There are an endless number of variations but this is a great recipe. I like learning that frying the tomato paste enhances the flavor.
Made a half-recipe of this today for my wife and I. It was terrific! IMO, the buerre manie takes it to the next level.
If I'm making soup on the fly. And I don't have oxtails, or beef shanks. I add gelatin to give me the viscosity of collagen breakdown. It's my way to fudge it when I'm short on ingredients
I have been searching my local farmer's market for the absolute cheapest cuts of beef I can find. I'm down to $3.99/lb for bone in beef shank. I roast the bones for a few minutes, and add the beef to store bought, salt free beef stock, along with a large carrot, celery stalk, medium onion, parsnip if ya got, and some parsley, and a healthy TBS of beef concentrate stock. Instant pot on high pressure for 1hr, cool for about 1hr, strain. Oxtail here in the Atlanta area runs about $13/lb. The cooked beef makes for some very, very happy dogs, and a fantastic beef stock for everything else - beef soup, onion soup, gravies, etc.
I ate two baked potatoes for dinner. Now, I’m salivating and extremely jealous. Why do I only watch cooking videos when I’m starving??? Such a masochist. 😢
Ok, I heard the term “pin” the tomato paste and went on a 20 min hunting expedition to discover the French cooking term known as pincage….or to sauté tomato paste in a pan to bring out more umami flavor…..lesson learned.
Thank you for sharing that!!
I'd say I'm advanced for a home cook and didn't think I had the skills or wanted to take the time to follow your recipes. Happy that I've watched more of your videos and can say you're going to elevate my cooking to another level. Although I feel like this will be the last level. Thank you
Looks awesome. Amazing what a couple hundred simple ingredients will yield.
This is next level! Excellent! I'm what you call a soup eater, can't live without soups in my life. I have a similar recipe in my rotation but I will definitely use beurre manie in my next beef soup. Thanks, Chief 👍
Great video Billy. We just bought “Made In” pans and love them. Soup looks awesome!.
This sounds amazing, I’m going to add a copy of this to my CB cookbook in a three ring binder😅!
Chef Billy, you have taken me to the next level in my cooking skills for the last five years, thank you so much!
This will taste twice as good the next day. But Chef, that turkey soup with the cream and vermouth sauce is still my favorite soup recipe of yours. Wonderful! I made this soup and it is exquisite. My whole family devoured it. A side of cornbread goes well. Thanks....
I used leftover sous vide beef roast with raw onions and fresh garlic. Cooked some fresh baby bok choy. (First time I ever cooked bok choy).
All the other vegetables were frozen. Not my usual way to go but I was in a hurry. Green beans, okra, yellow corn, canned tomatoes, store bought beef stock and young potatoes, Wow! It was.great.
Yeah that soup is ridiculous
Dude, I watched this at 4am. Your amazing Billy ! Makes me want to run out and buy the ingredients right away. Time to get the coffee on, lets go !
I recently have a new found LOVE for cooking, and you sir, have helped me improve in so many ways with your videos. Thank you!
Im so happy that ive found your channel
Made this today and it was fantastic! Thanks for this amazing soup recipe! Great way to use up the vegetables in my fridge.
Thanks!
So appreciate it. Many thanks!
Looks great. I have about 3 cups of prime rib left over from Christmas. Been looking for a good soup recipe, here we go. May add in some barley in place of the pasta, well maybe. Thanks Chef!
Perfect!! Thanks for watching!
We’ve got four children and in the winter months I used to often make this sort of soup/casserole using most of the veggies shown here except the potatoes and parsnips and I would usually use a gammon hock rather than beef simply because two of my children didn’t like beef much - I would slowly boil the gammon over a few hours until tender then cut it into bite sized pieces and wrap it in foil - strain the water to take the fat/scum off the top and use it as a base to make a chicken broth - I’d put in all the veggies except the mushrooms which I would fry in butter for a couple of minutes and add to the veggies together with the meat for the last couple of minutes or so - finally I would either add pasta just as shown here or more often a mix of roasted pots and parsnips - the kids have all grown up and left the nest and sadly it’s been years since I cooked this but I’m going to give it another go now having been inspired by this
I’ve been making hamburger soup for 55 years, my daughter kicked it up a notch, she adds stew meat and jalapeños, hot sauce,
and probably a couple of other things as well, they eat her soup with a baguette, I eat mine with cornbread. I almost always make it just like the woman who gave me the recipe made it. In fact we’re going to have a 40 degree drop in temp on Monday, so tonight I
started making it, I’ll finish it tomorrow.
I like Brian Lagerstrom technique of searing the meat in the oven instead of in the pot. You can do it all on one sheet without stiring. And while you do that you can do the rest of the prep.
Nice. To me as long as you deglaze that sheet pan, and don’t lose any fond you’re good. I just tried to keep everything in one pot :-) Brian is super talented and was in the industry for a long time and more recently than I. After doing things for so long, you just kinda carry out the techniques you’ve learned and work. Many ways to skin a cat.
Looks delicious, and I'm a great fan of the idea of using what you have lying around especially if it needs using up. 🙂😋😎
100%
Enjoy the savory taste in soups, during this season.
So many great tips!
I use BBQ beef brisket from my local BBQ restaurant. Awesome! 😋
Thank you, chef.
This soup will be on my next meal prep.
Sec means dry (great, thorough recipe!).
Ditalini is my absolute fav pasta for soups.
Love your vids! I still use only your sourdough bread and focaccia! A piece of toasted sourdough sounds like it would be really good with the soup!
wow , it's amazing "Thanks for the recipe and explanation". i prefer fresh corn, it's healthier.
Your beef barley soup still is my absolute fav. But will have to try this soon
Looks delicious!
Using beurre manie is also a great way to sneak in some more butter into a recipe. And this is a good “clean out the fridge and cupboard” recipe.
Yes!
I am always careful about thickening soups and sauces with flour. Flour tends to dampen the flavor. Potato starch is a bit more forgiving
@ And if you are not careful you get the raw flavor taste.
That’s why you cook it for that additional 20 to 30 minutes while the veg is cooking. To get rid of any potential flour taste.
I will be doing something similar tonight because I have so many veggies that I need to use up. Sadly I don't have any meat to slip into it but I'll add some barley for some heft. Thanks for the recipes! Best in 2025.
That’ll work
I was looking for a great beef vegetable soup!!! Thank you for this soup recipe !!!😊 I hate canned soup YUCK!!!
So freezing with the ditalini on top keeps it from getting all mushy? That's brilliant. I always feel like I have to just add pasta at the time of eating. Game changer.
I love- taste the soup and see if it needs anything else.
Maybe the kitchen sink- everything is in that soup and I want some.😊
No Beans? 😊 Great recipe. I make soups like this all the time and have a stocked freezer to be envied. Happy new year.
Didn’t have any on hand but you could for sure
chicken noodle is and always will be the King of soups without a close second.
@ChefBillyParisi love this one as so much else you share with us. You do it in such a great way so it makes me feel it is possible to do and still get it in an elevated way. Thanks for teaching us all the tricks, hacks and ways to do it.
Maybe one strange question: which brand of Deli Containers do you buy and use. S a person living in Sweden where this practice is not so usual I always stumble when I look at Amazon or other place to buy it so I never actually came around to buy it. Would love if you could give me your recommendation.
Good job chef I'm going to try it in the near future I know it's going to be good I watch a lot of cooking shows am I like some I don't and yours is one of the good shows
Somehow I get the idea that your vegetable soup is never the same! But there’s nothing wrong with that!! 👏
Depends on what’s lying around
I make this dirt cheap with ground beef at least once a week. I don't mix potatoes and pasta and I don't use a thickener, but other than that...
Love this!
Thanks for watching!
I use a soup bone and 2 shanks
Nice!
Chef, this is probably a boring request but would you ever consider doing a kitchen essentials (actually - just stove essentials) for people like me who live in urban environments with very small kitchens? (My space is so small I have, like, 4 pots/pans/skillets and some of those have to live on top of the burners because there isn't room.) I realize this is not most/many people's reality but maybe I could be doing something better. I don't care if a skillet or pan is on the stovetop but I also want to have maximum verstatility in a small space.
I can't wait to make this tonight
Hi Chef! Happy New Year! Please, I have a question for you, and I have read thru 2 weeks worth of comments and it appears that I am the only one with this concern, so me be sorry, but doesn't this recipe suggest that you use beef that you have already cooked on the one hand, but then beef (chuck roast) that you have not cooked? Won't this make a difference, Chef? Please explain!
I be thinking that to include beef that you have already cooked (reverse-seared, for example) then this beef will become overcooked (tough and dried out), if it remains in the cookpot until the veggies are cooked. In my market, beef is too expensive to risk on a vegetable soup, IMO! Maybe just adding the beef at the very end of the soup prep, to warm up in the soup just before serving, makes more sense, if you are using left over beef? I'd appreciate your thoughts! Thanks!
Use quality canned or frozen corn. It makes a difference.
Yes it does!
thanks
@ChefBillyParisi I use the same pasta technique (also for extra pasta sauces), but wonder if I should do for grains or just cook them in the whole soup? Love some beef and barley!! 🤤
I am no expert, but in my humble opinion a beef soup changed during the video into a recipe for minestrone soup. Only the parmesan is missing. But that it tastes good, I know for sure.
Now thats some beef soup, will have to Markifie that one.
Easier way: make a beef stock in the pressure cooker using roasted oxtail and shank. Strain broth, pick the meat off the bones. Sweat mirepoix, add tomato paste and booze if you want, add stock and vegetables in order of cooking time with beef and herbs.
Next time, add some pearled barley FTW.
Great video, love a lot of yours, and I know I can leave it out, but garlic in vegetable soup- ugh, I swear garlic is the most overused seasoning in America and every restaurant.
The pasta is totally superfluous.
So, what would make this a beef 'stew' as opposed to this beef/vegetable 'soup'?
Less veg, bigger cuts of meat. Veg, focusing on mirepoix and root veg, with thicker and less stock.
what suggestions for the wine or beer replacements do you have for someone that's attending AA?
very nice
I do the same thing with pastas for soup.let everyone add to their own soup boil. If it's added to soup, it will suck up all of the liquid & becomes mushie
Exactly
I wish I was your neighbor. 🙂 What do you think about adding 3-4 gelatin packs?
Instead of?
Curious why you wouldn't just cook the pasta in the broth.. seems like it would flavour the pasta and thicken the soup?
If you’re serving it immediately, yes, but if you aren’t, then they’ll be mush within an hour.
Great video, far be it from me to question the chef. I thought a soup was a chance to use cuts with connective tissue, to melt at 1/3 the price
He was using leftovers, JFC pay attention instead of trying(and failing) to play gotcha…
-starfishes love you
Why cook the pasta separately from the soup?
This way you can control how much pasta you want to put in. Cause once the pasta is in you can't really get them out. And pasta absorbs every liquid it comes in contact with.
I made this for lunch today. Substituted barley for pasta. My adult son and daughter in law loved it and took home the leftovers.
It’s the kind of soup that never comes out the same way twice. Every time you make it, it’s a little different
100%
Looks DELISH !
Nice soup only point of contention……..turkey soup is the best soup!
I bet it is great, I will for sure make it. But you should be cooking with ghee, olive oil is not fit for the frying pan. (and possibly a scam)
good times
"Every" "day" - two separate words. "Everyday" has a different meaning, it means commonplace or ordinary.
Meanwhile, the family has😄 perspired due to hunger waiting for the soup!
Thus has all the feel of a Brian Langestrom video lol
Every video title is something like “…I could eat everyday!” or “…a recipe I can’t stop eating!” I challenge you to follow through on your assertions and pack on a few hundred pounds. Here’s an idea: start a contest to see who can guess how long it takes for you to start sweating gravy straight out of your pores.
→ Recipe: PRINT THIS RECIPE: [no link]
Fixed. Sorry about that
That’s more vegetables than I ate in 2024 😂🤣
I'm confused. If the leftover beef has already been cooked, why are you cooking that long to make it tender?
If you couldn’t tell it was medium rare when I was cutting it up
Delish!!!
I enjoy many of these recipes...but every single recipe is the best ever - and he's hooked on every one - and if I believed he ate every recipe 3 times a week as he claims - he'd be eating 200 meals a week. Great food - just over the top on selling every video.
100% truth, we eat this soup multiple times a week. Anytime I have leftover chunk of meat, I make this. One thing you have to understand is the only reason you are even seeing this video come up is because of the packaging around the thumbnail and title. YT makes you play the game. I definitely love all the food that I cook and I'm proud to share it. If it was bad or didn't work, I wouldn't make a video recipe. The best ever of course is subjective depending on who's eating it, but it creates intrigue. If I could go back to the good old days of YT of just posting a picture of food with a title of plainly what it is, and get folks to click on it and watch it, I would. However, this whole world is much different than it was even 2 or 3 years ago. With all that being said, I hope this helps clarify some things. I definitely appreciate you looking past some of the sensationalism and I truly hope you enjoy the recipes and content.
Don't crowd the mushrooms!
Yet another recipe that takes all day and uses 137 pots and pans, along with 282 ingredients
Looked good. Not sure why people try to save and freeze soup all the time? Just make it and eat it. Easy. Stop with the saving and freezing crap. I freeze things then I eat them. Who cares.
Damn!👍
LG!
OK, I didn’t learn anything from this video because you do everything I already do including the pasta thing very cool. Believe me I’ve learned lots from you. Just not this video. But it’s nice to get confirmation a fav pro. I mean that I’m doing it well.
Wonderful recipe and presentation but the amount of salt added cannot be healthy.
You actually use a lot less salt when you gently see throughout the process. That’s why I described it as gently. As the soup cooks and concentrates, the flavor becomes stronger without needing to add more.
Let's talk beef.
Wow. A $100 pot of soup. My grandparents made veg soup every Saturday by saving leftover veg during the week in the freezer and adding in a jar of homegrown canned tomato. Cheapest cut of beef you can get and braise it down. Yours is nice though.
It’s not $100. He talked about using leftovers and what you have on hand. I was raised on depression era food from my GPs so I know what you’re saying, but chill dork
@@Billy-rq9hs wow, nice. go back back and watch the video. when i see standing rib roast and the parade of ingredients it's NOT an economy soup. yeah, it's probably not a benjamin but that's an exaggeration to make a point which i think most people got. wasn't really looking for a fight there which is why i ended with "yours is nice" not "chill dork".
It’s good, but best all time? Nahhhhh
You lost me at the fungus
You can for sure skip it.
Why are you talking like that?!
Like what?
@ChefBillyParisi forced inflection and vocal frye. Do you speak that way in person? Not to mention it's repetitive.
Never noticed
Overcomplicated.
What’s complicated about it?
Bro, 16 seconds in and no views.
Bro fell off
Huh?
@ChefBillyParisi the video was up for 16 seconds and I clicked on it right away. But I was the first comment.
Just a little fun in the comment section. "16 seconds and nobody else seen this, the channel is dying!!"
But just joking obviously.
I've been digging your stews. I loved the south American stews. Can you do more south American dishes with some insight on their spices. I'm not familiar with them
Sorry, I'm old 😂 I was like dang it's only been 16 seconds lol.
@@ChefBillyParisi Haha... now seriously... lets talk about that south americian series...
Would you be open to doing a 'stews from around the world' series too?
One small criticism, which obviously is not going to affect the flavor, but instead of peeling the carrots, just wash them thoroughly... Most of the nutritional value of carrots is close to the skin, so if you peel them, you're taking away nutrition.
What you gain in nutrition, you lose in appeasing texture!
I don’t drink any sort of alcohol whatsoever so is there anything you can replay the wine or beer with?