Easy big beef stew and roasted garlic mashed potatoes
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- Опубліковано 1 гру 2021
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Brian Lagerstrom's beef bourguignon recipe that inspired me on this one: • BEEF BOURGUIGNON (Fren...
**RECIPE, SERVES EIGHT**
5 pounds thick-cut beef chuck roast (or 4 pounds boneless short ribs)
1 pound carrots
2-3 celery stalks
1 14 oz (400g) bag of frozen peeled pearl onions
5-6 garlic cloves
1/2 oz (14g, two standard packets) unflavored gelatin
red wine (I used about half a bottle)
stock or water (about as much as the wine)
Worcestershire or soy sauce or fish sauce or some such (and/or a couple stock cubes)
tomato paste (buy the stuff in a tube, if you can)
balsamic vinegar
flour (I used about half a cup, 60g)
fresh herbs for garnish (I used the leaves from the celery)
salt
pepper
oil
For the mash...
1 whole head of garlic
5 pounds potatoes (I like a mixture of floury and waxy)
butter (I used a whole pound / 454g, but you could use far less)
milk
salt
pepper
Take a deep roasting pan (at least 9x13 in / 23-33 cm), put it in the oven, and turn on the broiler/grill. While the pan heats up, trim as much of the large, white bands of inter-muscular fat out of the chuck as possible. (No need to trim anything if using boneless short ribs.) Cut the meat into very large chunks, keeping in mind they'll shrink more than half while cooking. Season the meat generously with salt & pepper, and toss it in a thin coating of oil.
Take the hot roasting pan out of the oven and dump in the meat, trying to spread it all into a single layer across the bottom. Put the pan back under the broiler and let the meat brown for about 10 minutes - watch it carefully to make sure nothing burns. Pull the pan out and stir in enough flour to generously coat the meat (I used about half a cup / 60g). Put the pan back under the broiler and let the flour brown for a few minutes. Lay a squeeze or two or tomato paste on top and let that brown for a minute.
Turn off the broiler, take the pan back out, pour in enough wine to come 1/3 of the way up the meat. Pour in enough stock or water so that the liquid comes 2/3 of the way up the meat. Throw in a big glug of Worcestershire or soy sauce or some such, and maybe a couple stock cubes if you used plain water (really not necessary, though). Stir everything up, cover the pan tightly with foil and cook in the oven at 275ºF/135ºC until the meat is almost as soft as you want it, which took me four hours.
For the roasted garlic mash, trim the tips off of all the cloves on a head of garlic, coat it in oil, wrap it in foil and put it in the oven with the meat. At such a low temperature, it should take hours to go soft and golden, so put it in soon after you get the meat going.
While you're waiting you can peel the carrots (or not) and cut them and the celery into large bite-size chunks, and crush and peel 5-6 garlic cloves.
When the beef is almost as fork-tender as you want it, put the carrots, celery and frozen onions in the pan. Get them spread into an even layer and try to get them stirred in with the beef and sauce, but don't stir so hard that you break the beef apart. It's fine if the veg is kinda sitting on top for now. Re-cover the pan with foil, put it back in the oven and cook until the vegetables are as tender as you want them, 1-2 hours.
While you wait, you can peel your potatoes for the mash (I peel floury baking potatoes for mash but I leave the skins of waxy potatoes on), cut them into big chunks and boil them until you can very easily pierce them with a fork, about 20 minutes. Drain out the water, and combine the potatoes in the still-hot pot with the butter, a bunch of pepper, a little splash of milk to start with, and a big pinch of salt to start with. Take the roasted garlic bulb and squeeze its golden guts into the potatoes. Mash or whip the potatoes until they're as smooth as you want them and then taste. Add more salt if needed, and stir in enough additional milk to get you the texture you want, keeping in mind it will stiffen as it cools to eating temperature. Cover and keep warm on a low burner until dinner.
Empty the gelatin packets into a little cup or bowl and stir in just enough cold water to get it dissolved - it'll thicken up (bloom) rapidly.
Take the roasting pan out of the oven when the vegetables are as soft as you want them. Taste the sauce and add more salt and pepper if needed (it should taste a little too salty on its own). I like to add a glug of balsamic vinegar at this point. Drop the bloomed gelatin into the pan in dollops. Use a spatula to gently fold all the ingredients together without breaking up the soft beef chunks. It's ok if the sauce isn't totally homogenous yet.
Put the pan back in the oven uncovered, turn on the broiler and brown the top, which took me 10 minutes. Serve the stew over mash, spoon over extra sauce and garnish with herbs. - Навчання та стиль
Thanks for the shoutout Adam! You are a legend!
Lagerstorm? Like lager? Can I drink your last name?
@Brian Lagerstrom I made your beef bourguignon recipe for Thanksgiving and it was incredible! My new favorite dish. Thank you for posting it!!
When legend admire future legend ❤️
I’ve been recommending both Adam’s and Brian’s channels recently - nice to see them shout out to each other
I sense a Collab pending!
Finally, a trusted cooking channel does a poor-friendly beef stew recipe. I'm so happy right now.
Every beef stew is poor friendly.
@@pumpkin1escobar not when youtubers demonstrate emptying out their whole pantry to make the beef stew
@@alienpotato1834 I have seen that too:/
Unless you live in usa, every beef insn’t particularly poor friendly.
Oh bro, have you seen his old "secret to a good soup" video?
Moral of the Video:
- Take Anything
- Toss it in Water
- BOIL IT
Fun trick I learned if you want garlicy mashed potatoes but don't want the flavor to be overpowering is to just throw a couple cloves in with the potatoes while boiling. The garlic mellows out a bit and softens to the point where it just mashes straight into the potatoes. Not nearly as fancy as roasted garlic, but it works nicely for quick potatoes.
Yes! I always do this if I want garlic mashed potatoes. I always resort to about 3/4 big cloves, depending on how garlicky i’d like them to be!
This is the way to do it - quick, easy, and effective.
Works beautifully for rice too!
@@ilovemusic849 Personally I grate in 3 medium sized cloves, since you're not gonna be mashing rice. You won't notice 'em in the finished rice, and it'll just have a nice garlicy taste.
It's like the White Claw of garlic mashed
WARNING: do NOT put an empty baking dish in a hot oven if your dish is made of glass. It will shatter as soon as you add the meat. I can’t speak for other materials.
Personal experience?
Perhaps for ceramics/ porcelain as well? I’m not sure. It appears that Adam’s tray is metal so it works for him.
Came down to find this. Note Adam said **roasting pan**, not casserole dish! Big difference. His appears to be enameled cast iron or steel, but stainless steel or anodized aluminum are more common. A big cake pan would work, too, but be careful with the metal utensils if it's non-stick.
I just eat the glass it works for me
Thank you
Adam, you’re almost singlehandedly teaching me how to cook. Thank you!
Fancy seeing you here :)
Yo what’s up Rhett Shull!
Between the two of you, I have gotten SO much better at cooking AND guitar in the last couple of years!!! You two are both amazing!
Hi Post Malone!!
I wonder what tour catering/food is like actually, sounds like a wild ride.
Literally spent a half day yesterday looking for pearl onions. Kroger, Whole Foods, Fresh Thyme, Fresh Market; nothing fresh or frozen. I even tried Target. The high priced snooty grocers told me that they only sell them during the fall holidays. Just as I despaired having to use chopped onions, I called the butcher shop. Even they didn't have any but they did know of a place that might. An international grocery chain "Saraga", ironically around the corner from the first grocery I tried. They had 5 different varieties of fresh, all gown in the USA. Lesson learned; your meat market butcher knows everything and international grocery stores are amazing.
One option for celery flavor without celery texture is celeriac. It’s about the size of a turnip, has similar texture to a daikon radish, and, since it’s closely related to celery, it tastes like celery. It makes a good potato substitute, too!
Your suggestion is interesting to me, because in polish cuisine we use a lot of celeriac (which is called "celery"), and the other one (which is called something like "celery with a top") not so much. But it's not eaten like potato or carrot. It's more like additive that gives flavor but its not tasty eaten on its own, at least not in big pieces.
baked celeriac fries or celeriac mash are incredible!
@@koobapl It's also common in Dutch winterfood, we call it "knol selderij" which would roughly translate to tuber celery. For us it's also not common on it own, its primarily in stews to add texture, flavor and to thicken the stew.
@@koobapl Same in Czechia. Celeriac is just called celery and used in soups and stews.
@A Z wow, I haven’t had it but that just sounds great. What is the dish called in Romanian?
Adam is literally the poor man's homecook guide and I never have any problems trying his recipes. It's almost always accessible for me who doesn't live in the US.
I really appreciate that he includes the international English names for a lot of things alongside the US ones, it's a nice touch that makes non-US viewers feel more welcome
Lol poor
he makes recipes for normal people with normal kitchens and not bastards with 10000$ utensils and the money to buy truffles frequently
@@mesiroy1234 ?
@@mesiroy1234 lol rich spoiled kid
7:07 missed the chance to say "coat this in oil, wrap it in foil then put in the oven to broil" :(
Yeah, he had a sick flow and lost it.
😂😂😂
When he squeezed the garlic, I said "Oh my God" to myself. I'm a teacher, watching this in a study hall. My students were quite concerned.
You gotta show them the video. It's vital knowledge.
show them the video.
I would be concerned too, to hear anyone saying that their god is themself.
You bareback Mr Wood 🪵
Pales in comparison to how I reacted to all that butter
The thing I really appreciate about these cooking videos (even if I don't make them very often) is that each tidbit has a reason behind it. It's not just bloom the gelatin, it's do it for this reason to make it easier later. The oven is set this low *because* we don't want to cook inside the meat. It really makes me understand the why and not just the what.
@@markdang651 i couldn't have said it better myself
Yea this is how you teach someone how to cook not to just follow a recipie.
yeah, indeed.
Agreed. Too many chefs and cookbooks just tell you what to do, and not why. It keeps you dependent on the books and videos and you never really learn to cook, just to copy.
It’s kind of like the difference between tracing, and actually being taught to draw.
I don’t want to trace my meals, I want to know why I’m doing what I’m doing, and if it could apply to other things I might want to try.
Adam is great at this and it’s why he’s one of my favorite FoodTubers. Ethan Chlebowski is a close second! He teaches you amazing tips and has great experiments. Sorted food is another favorite, especially for their videos doing blind taste tests of expensive and cheap ingredients, because I figure most of the time it’s BS and a 40$ block of cheese isn’t much better than the low/medium cost block I’m going to melt into Mac anyways…
It helps, too, bc I *want* the inside of my beef cooked more (i have digestive issues), so I'll just turn my oven up a bit more.
I showed this to my pregnant wife and she cried actual tears because of how badly she wanted me to make it
One suggestion, if your going to leave large chunks of celery like that, pull the strings out of the back of them before cutting them up. Most people it's not the taste , it's the fiber that's off putting.
i love your channel/recipes because i can actually make them. i don't need any expensive gadgets or hard-to-get exotic ingredients, like some channels. for example, believe it or not, not everyone lives in reasonable driving distance to an asian market. some of us live in the middle of nowhere! anyways, thanks again adam, love your stuff and i can't wait to make this. as i was watching this my husband passed by my tv and said "that looks so delicious."
Kaelyn? I haven't seen you since 1916 oh my god how've you been?
Even 'reasonable driving distance' can be too far if you don't have a car...
As I understand it, 'Boneless Short Ribs' are simply the 'eye' of the chuck cut into short rib style pieces. Basically the lean center part of the chuck where the eye of the ribeye extends past where the spinalis ends. Being essentially a fancy looking chuck roast, they tend to be pretty cheap and is a great way for supermarkets/butchers to get more value out of what is most commonly used for 80/20 ground beef. The nicest looking pieces of a trimmed chuck roast are actually what are sold as 'Boneless Short Ribs.'
Yeah, I was about to comment that, some are actually short ribs, but some stores are kind of scammy
This is not totally true although there is some fact here just not correct. When Adam cut that chuck roast to remove the fat the piece to the left is actually what is made into boneless short ribs. This piece of meat is opposite of the eye of the chuck but is removed from the whole subprimal cut known as the chuck roll with the eye of the chuck and is actually on the outside of the cut beneath the top of the shoulder blade. It actually ends up being part of what is know as short plate or chuck flap meat, I am a professional butcher and this is exactly what I use for stew or pot roast.
Edit: the piece of meat you refer is infact the chuck eye, fun fact this is currently and has been for quite a while not used for ground chuck due to the fact it is the most expensive utility cut. Instead most butchers grind shoulder clods for ground chuck. I also noticed this video and comment are 9 months old and I will embrace my embarrassment and not delete it, cheers!
Boneless short ribs at 14.99 a pound I think I just stick with chuck roast
I truly have never felt more validated than when Adam suggests that you take out large portions of fat. My family has criticized me for years for doing it.
Rightfully so though if he had done bone in ribs and left the grizzle he probably wouldn’t need gelatin
@@kingduck3192 Imagine eating gristle, what a gross swine
For Christmas season this year, I think we need an video on making eggnog
Maybe it'll be in eggs 201
And meth
@@oweeb5909 that’s for when he makes the second channel
Lots of Bourbon
@@oweeb5909 BURU NYU- I GOT A GLOCK IN MY RARI
Adam, no need to let other creators stress you out. Your parsimonious approach to recipes combined with spot-on visuals makes your channel the only one I go to. It's unique. Please continue to make the real world of home cooking a better place. We are what we eat, so my family and I are better off because you've shared so much with us. Thank you. so much.
Parsimonious? I will definitely have to look that one up.
Learned a new word to use lol thanks a lot!!
What I love about Adam's videos is how realistic the recipes and methodology are for home cooking. Most of the time I watch these videos like "oh this is actually possible to pull off, even with my toddler on hip" unlike some other food youtubers I watch.
“Enough butter to give you shame”
Translation: Enough butter to give an instant heart attack
For real. If I use any more than 50gr for mashed potatoes it already tastes way too buttery. Let alone 1:1 butter potato
Finally Brian is being recognised by a bigger foodtuber
There was a callout a year back, in the community post. So Adam watches his stuff for a while
@@MeGaDwarf2008 HAAAAAAAAAAAAAA!!!!
Brian is tall.
Oh my, 15 minute video. What an unexpected treat
bots
As a French used to the ""real"" Bourguignon recipe , I tried this to taste the difference, and this is 100% right here !
Only bad point are te vegs, mine were almost raw. I think it would be way better to add them at the beginning of the 4 h, just like the usual recipe.
meh, the veg is matter of opinion add it at whatever point creates the write texture for you and yours, my family is very much on the crunchy / raw side of the line i would give the veg maybe 1.5 hours. but my grandfather is on the mush / well cooked side of the line and would add them where you suggest.
brit here, i made traditional boeuf bourguignon for a family feast. i had the same issue, so i tested my oven with a thermometer. as it turns out, when it *says* 180C it is at 120C. mabye the same things happening to you?
@@DatGameGod I don't know, but I tried adding the vegs from the start, and it worked fine.
@@jigaraphale in that case we've probably just got different tastes in how well cooked we like our veg
very late but you can try cutting them smaller too maybe if adding at the same time as adam's
You should do a parchment paper couche as well -- the moisture that evaporates collects on the parchment and keeps the top of the beef moist, so no need to keep stirring like that.
Beef Stew is the best meal of all time, it's the perfect combination of simplicity and deliciousness
beef
stew
is
@@tokicatch878 indeed
@@SwarumtheForum delicious
Adam, please reiterate next time to use a roasting tray that is stovetop safe. I work at a Le Creuset outlet and we hear customers tell us about how their pyrex or stoneware casseroles explode when placed on a burner. I thought it was really surprising that so many people didn't know that, but its obviously a common enough occurrence that you should make a note of it in the vid.
Part of that is because Pyrex used to be borosilicate glass which would survive being put in the oven. The brand was purchased a while back and now "pyrex" is just tempered glass.
@@Kruschevez Note that that's in the US. The borosilicate version is still made in Europe and there are companies that will import it for the American market.
would one of the enameled Le Creuset dutch ovens or roasting pans be fine?
@@juts89 It'd be fine. All Le creuset cast iron is oven safe up to 500 F
@@Bipolar.Baddie Stovetops can get way hotter than 500 F, just so you know. I know someone that had a 2400 watt electric stove top and an IR gun registered 900 F after 7 minutes on high, over 500 F within 2-3 minutes.
Personally I use that trimmed fat from the chick for my potatoes I tender the fat in a pan scoop out the chunks and then drop in a whole stick of butter melt that down and then drop in a whole head of chopped garlic and then put baked potato flesh it has a much better flavor than boiled. Mash and add rosemary. Flavor is amazing and I feel like I’m from the 1500s trying not to waste anything. Plus it’s also good not to waste
I rendered the fat from my ribeye last night to use as the fat to cook the steak because of Adam's video of cooking with fat :D
I was thinking "so what are you doing with all that fat?" when he cut it off. Hope it didn't go to waste, that stuff is freaking delicious.
@@dananskidolf I know right? Roasting meat and veg in beef tallow is incredible 👍
He actually did his mash with baked potatoes in his other pot roast recipe. So he’s probably just showing another way.
Good idea on using the fat for the potatoes.
My heartbeat damn near flatlined when I saw him drop that butter in. This is truly America🇺🇸 9:37
that is truly french, not american
Reserving potato liquid to splash back in the end of mashing really adds a nice creaminess as well. Thanks Adam!
I feel like the dairy provides creaminess better than even more starch than what is already in the potatoes
@@adrian16281 true but the starch water trick is great for people who don't eat dairy
@@adrian16281 Why not both? :)
Sounds like the same principle that applies to pasta water in pasta sauce making it stick to the pasta better. I imagine that's because both contain a large amount of starch. Any way you can add starch to either would be effective. (I'm theory, I'm not a food expert by any means)
@@scottallen4569my thoughts as well on the pasta!
7:07 Never knew Adam could rap that good 🥶
if only he said slow boil lmao.
bruh
@@gutoguto0873 or broil
This is some next-level shit, Adam. I'm subscribed to Kenji, Chef John, Glen, Helen, etc. and I even check out Brian once in a while, but I don't think I've ever seen so many *actually useful* tips and tricks in a single recipe video. The grill/broiler stuff at the beginning alone was game-changing. Bravo!
EDIT: Almost forgot about Helen!
Who are Glen and Brian? Am I missing some of the cooking shows?
@@lorrie2878 Brian Lagerstorm and Glen and Friends Cooking
@@lorrie2878 glen and friends is a great show that is very home cook friendly. zero pretense and great historical context. sunday is the old cookbook series where glen makes recipes exactly as written from pre-war cookbooks, great depression era cookbooks, and sometimes even older ones. he has a huge cookbook collection and also great research skills. best of all, his videos have high production value because he is a professional videographer at his day job.
I watch several food UA-camrs, but I definitely make Adam’s dishes more than anyone else’s. His recipes are so accessible and easy. As someone who comes home from work exhausted most afternoons, his recipes are the kind I want around.
Adam does all of it without a gimmick. Sure, he's got the video essays that are really well-produced, but then when it comes to the regular cooking videos it's just good old recipes, without anything over-the-top.
For future reference, the technique of sprinkling flour into fat already in the pan is called "Singer" (pronounced san-jay), at least in classic French cooking
I love it when the monday videos are related to the recipe videos
I personally cannot thank you enough for how your videos have changed my cooking. I'm a young man who has recently moved out of home and your no-nonsense style and clear explanations have made understanding the kitchen so much *easier* than I could have ever imagined. Thank Adam, you're a stand up guy ^_^
I absolutely love how little trimmed a lot of the editing is in this video compared to the other ones it has such a quaint feel and I have been enjoying it in the last few regular videos
I was thinking this too while watching the shot of him sticking something in the dishwasher and walking around the kitchen. Feels simple and homey
@@stephg5253 it's so quaint and has such a quirkiness to it that is such a refreshing feel
@Fuffin He has said that he doesn't want to mislead anybody on the actual amount of effort required to make the complete dish, so he includes all the footage of chopping, mixing, etc.
I appreciate it as well. Many cooking shows claim that something takes 30 minutes to make, but they whip out several bowls of prepared ingredients that are ready to throw into the pot, and in reality, all those chopping/grating/peeling steps take a good chunk of time. So, good on Adam 🙂
Can you do some more 'young people' recipes? You tend to do easy family recipes, but single people/couples recipes would be really great!
Check his recipe for spaghetti and meatballs, it's great for a small batch.
I always just freeze any leftovers, it's great if you're lazy but feel energetic one day
@@DatBoiBidler Exactly! I'll often do a big batch of something on a Sunday, put enough for another portion or two in the fridge, add the rest gets portioned up and stuck in the freezer for those days I'm working late and don't have time to cook something from scratch.
hmm correct me if im wrong but the pad thai might also be an example? i guess just do half and turn the heat down or something.
Hey Adam, I've had a questions on browning meat. I've been told that coating the raw meat with flour or starch and baking soda intensifies the beef flavor when browning. My anecdotal evidence says that's true but i wonder if you could make a video out of it to show the results somewhat scientifically.
I think the flour coating the beef is to help sorta thicken the sauce. But I could be wrong too! That would definitely make a cool experiment video for Adam to do
@@chelseet11 sugars in the flour help the maillard reaction by reacting with free amino acids on the surface of the meat.
@@chelseet11 Yes, I think you throw them in flour for the sauce, the browning might be a byproduct
The baking soda lowers the temperature at which the maillard reaction happens too, in addition to what other people have said. Pretty sure I heard Babish say that at some point
That is a very common technique in Chinese cooking where the beef is sliced thin, and the marinade includes corn or potato starch. A little baking soda keeps tougher cuts tender ( inhibits protein cross linking?) but keep it to a minimum to avoid a bitter, alkaline taste.
This is an extremely well thought out recipe, probably one of your best. It’s now number one on my list for the next time I cook for a group!
I've made this twice now following as best I could - a few modifications like being limited to boneless blade roast and skipping the gelatin entirely the first time and this has always been a crowd pleaser and quite easy as long as you have the time and a proper corningware dish or something similar. Thanks to Adam for helping me get brave to cook for guests.
The way you actually explain the mechanics of different reactions and have run experiments on different methods hearkens me back to the old days of *Good Eats* with Alton Brown.
Which is the highest cooking-show-based praise I can give.
Hey Adam, I just wanna say your channel has helped me grow a lot. Your very intellectual methods of communication and presentation have helped me become more eloquent and communicate my ideas and thoughts better. I've also learned to put more thought into not just my food but my daily life, things I use and the science behind it. You're one of the most amazing science communicators on UA-cam in my opinion. Not only do you bring experts, you also explain what they say in a way that's easier to understand but doesn't completely boil away most of the important information. Your video on the Vox stuff and Jani Lane also helped me get a better look at my emotional self. Overall I just think you and your channel have grown into something amazing to help over 1 million people in more ways than only cooking.
thank you, obama-bin-thanos
I usually go for cherry crisp. Its cherry pie filling baked with oatmeal brown sugar coating over the top. Lasts all day, its good warm or cold, its not too expensive or hard to make and everyone loves it.
I`m so happy that you referenced Brian. He deserves every bit of exhibition there is! And thank you for the great video again!
I do that but use pork shoulder because it's even cheaper. And last one I made lasted for two weeks and I invited people over 3 times. I also make it one pan diner because I put barley in it instead of making potatoes
hell yeah that lagerstrom plug, his channel needs more recognition
Video idea for you Adam: The effects of nitrites/nitrates in our food, specifically cured meats. Also wondering the difference between natural celery powder nitrates and other chemical additives
I love that you watch Brian. You two are literally my favorites. Incredible flavors and great directions.
Its amazing to see so many home cooks talking to each other and sharing advices and notes.
Made this for my family a couple days after you posted it.
It was really good! Everyone loved it. I left out the flour cause I wanted a clearer gravy, the gelatin worked wonders thanks for the tip.
I loved the recipe so much I made it again a week or so later. This time I once again left out the flour and braised it in the broiler but after after that I put it in fridge and dumped in the crockpot before I went to work. Turned out my to my liking as I prefer my veggies a little on the soft side. Also the meat stayed about medium.
I used to think I was capable of great mash but, after watching you I step back in shock and awe. Beyond all possible superlatives your beef, veg. and insanely appealing creamed mounds of angel food, have left me reeling and rocking. My whole being has planned out my faithful rendition of your masterclass. Thank you. L/s
i’ve made this the past two christmases with amazing responses. one of my favourite recipes by adam.
Love the fact that you gave Bri a shout out! I started watching y'all right about the same time! Two terrific channels!
Honestly even putting aside how easy and lenient beef stew is its one of my favorite foods
Me: Say it, say it~~~
Him: 'Turn on my broiler/grill'
*I felt the betrayal*
Just made this for my family tonight. It was a real hit with everyone! Can't wait to try more recipes. Thanks Adam!
Hey Adam, I just wanted to tell you I love your videos and appreciate your efficiency in creating content and explaining your steps. You have a great eye for setting up shots.
Cooked this yesterday. It was wonderful, very easy, with ingredients that I had on hand and passed the kid tasting test.. Thanks for this and many great recipe's and all of the wonderful tips. I am thoroughly enjoying your videos. Thank You.
What a great dish! Made it last night and the fam is still talking about it. My wife say it's in the top 10 so we'll be having that again. Thanks Adam!
Made this stew and thew some pics of it up on snapchat, had a handful of people asking for the recipe right away, and directed them to the channel! Really appreciate the work that went into making an easier version of beef bourguignon. The only change I made was adding in mushrooms, which I highly recommend.
Upside down cutting board?
Seriously love the simplifying of recipes. Love it!
Wow! My boyfriend and I tried out our new 4qt Staub, and this recipe was incredible! I did it on the stovetop and finished it in the oven, and it was amazing! Thank you for such an easy to follow recipe, and for always being so entertaining! ❤️
Congratulations Adam! You are now the world record holder in... the most times explaining what a broiler is!
I made this today for a holiday dinner with my parents. It was fantastic! Thank you Adam.
I cook everyday for my family. I've been unsatisfied (to say the least) with everything I've made in the last couple of months. I wouldn't even cook anymore if it wasn't necessary. The minute I tasted the end result of this recipe, it put a smile on my stupid face. It's ridiculously easy to make.
I feel like I did nothing, and at the same time I've been rewarded with a piece of heaven in my mouth. This single recipe has just rejuvenated my interior home cook. Damn you, Adam.
This is a GORGEOUS meal! Thank you Adam for all the videos you put out. You are helping me improve my cooking every day !
After listening to this video with my headphones with the screen off for 5 minutes, I feel like Adam could(should) do a "podcast" style video. I would say less talkshow host and more audio book. Basically explaining gastronomy & why classic dishes work so people can under and learn the science behind certain them, when they cannot watch! i.e drive, working out, worked ect.
adam please!!!! i need this!!!
Just made this yesterday and what a hit it was! Always wanted to do Beef bourguignon but didn't want to do a 2 day cook. This is the next best thing and is staying in the family recipe book.
I've made this recipe multiple times over the years. Its a winner every time!
Adam I love your videos but PLEASE DO NOT PUT THINGS TO REST ON THE OVEN'S GLASS DOOR!! It may work for your oven but its so easy to cause cracks and shatter the glass if you're not careful (OR even if you are and the cookware is just too heavy/too hot/ the last straw on that glass.)
Especially with many watchers who are just learning how to cook it could cause a really dangerous situation and its just better to not be in the habit of resting items there.
Thanks Adam! You throwing in all that butter made me realize I only had half a pound thawing for my frosting!
I rarely cook recipes from your channel. I'm here to watch the myth-busting experiments, but I always appreciate it when you make an effort to talk metric for the non-US viewers. ❤️
Adam, I'm a huge fan of your work and whenever I research a recipe that I've never actually made, you're one of my top three resources. I've noted time and time again your skill with beef dishes. I was curious as to if you have any experience with smoking various things and if you do, if you could share some of your thoughts with the audience.
One of my pet peeves is people who try to work in the pan while it's still in the oven , or in this case on the oven door
Just take it and put it on a countertop , on the kitchen , anywhere but there
It's low and your back hurts .
It's hot and you have to make small movements to not tauch the element that still burns .
And most important for me , heat escapes ! The whole point of the oven door is to be closed at all times .
"One of my pet peeves is when someone prefers doing something in a way that I don't like"
@@nhedan pet peeves is a preference what are you on about. People like chewing with their mouths open it's still a pet peeve
@@dderajj2166 you know what my real pet peeve is, when some knucklehead kills someone, so annoying
it would be cool to see a video on chicken stew! I know it isn't very common (at least I seldom hear about it) but as someone who loves stew but doesnt eat beef, I'd love to see your take on it!
The fact you can combine the mashed potatoes with the beef stew make it the perfect pairing
I have been in croatia for the winter and i have been addicted to the goulash here because it reminds me of the beef stew back home 🤤 nothing like a hearty meal for the winter
Adam has the best segways into adverts of any UA-camr ever
"wrap it in foil, coat it in oil" adam's got bars
And throw it in the oven to boi- slow roast
@@123tobiiboii123 to broil- of which brits call it grill
Whenever I make beef stew I use a very symilear recipe but when I add flour I also add a pack of dried French onion soup mix. Does a lot of the seasoning and adds a nice amount of sweetness and complexity without really any additional work.
Highly recommend, just be careful with salt content. The soup mix generally has all of the salt you need.
Thanks Adam. Made this today for the fam. A huge success.
4:30, In my opinion, Adam, beef stew/pot roast/any roasted beef dish isn't the same without wine. Also what Kind of red do you use? I have found that strong dry cabs produce the flavors you've described..... perhaps that's a future video idea?
Great recipe! Very nice with serving the stew over mashed potatoes (vs. adding potato chunks to the stew). A go-to stew I like is Irish stew (where I use a stout beer instead of wine) served over colcannon. Similar to what you do in this video, but I love the added greens in the mash!
That sounds wonderful!
I love that you included metric temps and stuff!
for those that don't eat beef. this recipe will go good with lamb or goat, which is also red meat, and should provide a good flavor too.
Should do a video on Japanese beef curry. So easy and delicious every single time!
I'll be honest, if you and I worked in a professional kitchen together we would have some beef (lol), but cooking at home and cooking as a career are two very different things. I'm quite literally paid to make the best possible dish with maximum effort, but when it comes to feeding my family and friends I find myself watching your videos and learning quite a bit. Not because the quality of the end product is any less, but because it requires less work in the long run.
At my job I have to have food ready in fifteen minutes, but on Thanksgiving day I can have everything ready a day in advance thanks to some insights I may never have thought of myself. So thank you Adam , for making my at-home prep easier than it would be otherwise, much love to you and yours this holiday season. ❤
Now I know what I am making for New Year's Eve. Can't wait! Thanks for the tested recipe.
Just made this. Truly fantastic. I was worried I added too much wine as my color was much more red at the onset. Ended up perfect.
Oh yeah, finally Adam's "tiny knob of butter" in mashed potatoes. That is actually like two daily calories intake. No shame tho. It's good as long as you mindful about your health state
Yeah, but probably not good for a dinner party
Butter is healthy for you
It's a meal for a lot of people, so that much butter will be split with 8 to 10 people
it's not like one person is eating the whole thing; this is for a dinner party
I dont know how different it makes the mash flavor wise but my family has always used evaporated milk and butter for moisture instead of plain milk. To this day it is still the fluffiest mashed potatoes I've had. Gotta try the garlic trick though
Evaporated milk turned out to be the secret to my grandma's incomparable mashed potatoes. Apparently it was used during WWII due to rationing.
Love your cooking videos. They are the perfect balance of flavor and ease.
Dude I can't get enough of the way you think. Absolutely love all your videos (that I've seen so far). I feel like I'm learning things at lightning speed.
I am so hungry right now and this has just made me even hungrier! 😐
The annual Christmas feast video is finally here!
I work for a catering chef, and his go-to star dishes are beef stew, mashed potatoes, and mac n cheese. He makes them in giant quantities a week ahead then pulls them out the day of to heat.
He still does a ton of other stuff regularly, but chicken needs to be put in the oven on location and any seafood has to be kept cold until just before serve. As a helper, the three aforementioned dishes are the easiest to deal with because they can just sit on a bit of heat for hours and still be amazing.
I always make beef stew on the stove, basically the same recipe. I'll have to try it in the oven! Looks outrageously delicious!
I'm of the belief that you should never peel carrots: the skin has the best tasting and most nutritious stuff!
Ahhh a man of culture i see
Some people hate the taste, weirdly enough. They like bland carrots that are "clean", even though cooking at 160° is clean
@@sweet5304 since when did carrots become bland when you peel them?
@@sweet5304 Don't let them see me eating kiwi fruits with the skin on :P
Citation needed
I just love how Adam just, sticks is big ol' finger into lava hot food, and tastes it. It's absolutely amazing.
This probably my favorite video you’ve ever posted. The butter comment single-handedly gives it that title. Though I’m from southern WV.. we feel no shame when it comes to butter! 😂😂😂
I always add a bit of nutmeg to my mash, ideally fresh grated but honestly pre-ground stuff is good too. It's subtle but it adds a lot