We are going to start adding some product taste tests to the podcast! Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
1:18 When a stout is labeled "draught", that term is apparently pronounced "draft", not "drought". (In British English, they use a long A, so draught is pronounced "drahft".)
11:49 Jim, there's a kitchen tool you should know about for skimming fat. There are these fat skimmer tools popularly used in Asian cooking (Chinese hot pot, Japanese shabu shabu, and also for preparing ramen broth and stocks) that have an ultra fine steel mesh that almost looks like fabric because the strands of the wire mesh are so fine; for some reason, water-based liquids pass through the mesh fairly easily, but fat seems to have a harder time passing through the mesh, so these things let you remove the fat layer without losing any of the water-based layer under it. This tool really should be popularized. It's brilliant, and not nearly as annoying to use as trying to do the same with a ladle. Search for "fat skimmer" and you'll see what I mean. They look like ladles with flat bowls made of ultra fine mesh, and they come in various sizes. Make sure you get one with an extremely fine mesh; one that merely has a strainer style mesh won't exhibit this fat retaining effect.
Great recipe. For the fans; True Irish stew is done with lamb, this is a fantastic Irish beef stew! I add some kerrygold butter to the onions for more Irish flavor. like taking the lid off the stew for the last 45-60 mins in the oven, the stew caramelizes and some of the beef gets additional color and flavor. If you omit the potatoes and instead make mashed potatoes to poor the stew onto, you’ll be in Irish heaven. God bless you fine Brooklyn Italians! Happy Saint Patrick’s day!
As an Irish man from Dublin. I wouldn’t add Worcestershire sauce, however this is a fantastically made recipe and would be very happy being fed this, just like everything you do. Thank You buddy
@@amen_ra6926hey we started watching around that time also. I thought time moved too fast before 2020...lol. Now that absurdly horrific, increasingly nightmarish events are happening EVERY DAY, I find that I'm blocking out large chunks of time. I barely have any memory of 2021-2023. Which is just as well since basically only terrible things have happened. Hope you're staying strong my friend l
You make perfect sense. Cooking can be slightly tweaked without changing the integrity of the whole dish. That’s what cooking is all about. Have fun with your food!
Another great video with a strong recipe. On fat removal. I find it very effective to drain the stew, cool the liquid overnight separately, and defat in the morning. Recombine and heat everything for service. Love your podcast as well!
First,Jim and Tara,you have raised two great kids,had to say that! As an Irishman who has made this lots of times,you are spot on.Love your channel and your close knit family🇨🇦🇬🇧
Thank you very much. I cooked a few of your receipts (3 times tuscan white bean soup and once swedish meatballs) and I like the way you explain the cooking. Its so heart warming how your wife and son are integrated in these videos. Always a pleasure if a new video comes out.
Dude. So good. I did Pinot noir instead of beer for the extra sweetness, and seared the steak under the broiler for a more even Millard reaction. So damn good. The bacon was a nice touch. I love your channel. It was so cool to see you go from like 10k subs to where you are now. You’re one of my favorite cooking UA-camrs. Don’t change.
What you made sounds a lot like Beef Bourginon, except subbing bacon for the unsmoked version of bacon, guanshali (sp?) or pancetta lardons. I’m American: I prefer the bacon!
Thanks for teaching the cooking principles, and not just the recipe, which makes it more informative, and still entertaining with your style, cheers!😎👍
Great recipe and you explain cooking techniques in an easy to understand manner. I usually "degrease" with sourdough bread, then fry them up. Serve with apple butter. 🤤
You are so good at explaining how to create delicious meals, the reasons why things are done in a certain way, and offering good alternatives if we’re out of an ingredient. This stew is so amazing! When an Irish friend makes this stew, he doesn’t sear the meat. It’s a big time saver & doesn’t change the flavor. He adds the raw meat in with the broth, Guinness, and thyme. He does cook it a 1/2 hour longer to cook the meat thoroughly. After the onions and tomato paste are cooked, he adds 1/4 cup of flour to create a thick stew. He uses 1 1/2 tablespoon of brown sugar in place of the Worcestershire. Adding the celery sounds like a good idea. I’ll add it next time. Use what you like. Use what you have on hand. FYI - if you accidentally buy Guinness Extra Stout, do not drink it straight out of the bottle if you plan on being around people for the next 24 hrs! It has a very high fiber content.
Great recipe. Mine is basically the same. Agree 100% with using a chuck roast. If you really want the flavor of the beer to shine, substitute Guinness for a barrel aged stout. Dragon's Milk is readily available and not that much more costly than Guinness. You will taste the difference!
Our recipe is similar just add mushrooms. After its finished cooking out of the oven, and the fat settles at the top, we dip Irish soda bread in that fat and make fried soda bread to go with the stew. I do it with garlic butter while the stew rests. It tastes incredible to dip in the stew.
My wife can't eat pork so in this recipe I'd add some smoked paprika to bring that bacon smokey flavor. We alternate between a good Irish stew and corned beef and cabbage. This is the year for stew!
I love corned beef & cabbage. Do you make your corned beef in a pressure cooker? My Mom made hers that way but I don't have a pressure cooker or an insta-pot.
I love this stew and the flavor is amazing. Although I add a little more broth but do not add Worcestershire sauce and the potatoes. I serve it over mashed potatoes with a crusty bread.
I watch you and Chef Jean-Pierre and its so reliving to hear you both say that strict adherence to recipes isn't needed. Reduces the stress of cooking immensely.
I just made this and it's fantastic! I used a roaster oven, which was a bit easier than the Dutch oven going in and out of my oven. I also added some extra potatoes and carrots for a more even meat/veggie balance, which added a half hour to the cooking time. My only issue was having to add oil while browning the beef because the bacon didn't render nearly enough fat, I'll use twice as much next time.
YES, my boy James is back! I never know what I'm in the mood for anymore, so I come to this channel several times a week to decide what I'm going to eat that day or the next. This stew is definitely on tap for tomorrow. I have almost everything except I don't drink, so I gotta go get beer! Thanks Jim for letting me know what I'm eating. Looks 😋!
Just a bit of info, this dish is often made with prune juice instead of beer, its traditional and if you have an aversion to alcohol as many do, go for the prune juice
Jim, I made this recipe for our neighborhood Social ....... it was so delicious, everyone was raving about it!! Your cooking videos are the absolute BEST! I had my iPad next to me in the kitchen watching you step by step ......... I watch all your videos and listen to your podcasts; please keep them coming. BRAVO!! 🥰
First time watching this channel, and I have to say…As a dad who cooks for his 10-year old son every weekend, the end of this video warmed my heart. You can see the genuine happiness of dad feeding his son a delicious, hearty, home cooked meal…Nice job, papa bear!
OMG OMG Made this today exactly like your recipe.. I mean this is the most incredible dish in the world!!! I'm astonished.. My husband is going nuts..wants to eat the whole pot!! Thank you soooooooooo very much.. you are my favorite and always will be xox
Wow, I feel like we've watched James grow up so much. One of my favorite comfort dishes is Beef Stew, I've made so many renditions of it. I'll definitely have to give yours a try!
Hi again. Just finished making this wonderful recipe! I followed your your instructions including the extra carrots. The meat is so tender and by adding the veggies at the halfway point, they come out done without the terrible overcooked mushiness. Thank you!
This has turned into one of my favorite channels. I've made Guinness stew many times for St Patrick's day because I'm not a fan of corned beef, unless it's in a Reuben 😆 If it's warm, I will make Reubens. Remains to be seen here in the Deep South 🥰
Way-hey Happy St. Paddy’s Day from Ireland!! ☘️☘️☘️ I’m not a cook or chef but I don’t understand the obsession in American cooking to add sugar to recipes. In Ireland we are led to believe that you need to allow your taste buds normalize if you need to add sugar to everything. Besides there’s enough sweetness in vegetables and even the Guinness to work with here. There are more flavors than just sweet. It didn’t surprise me you didn’t need to add sugar at the end; the stew flavor speaks for itself.
I've been making beef stew in the Crock Pot for decades. But I tried your recipe, and it beats the Crock Pot by a mile! My own tweak was I added some frozen peas, and covered it off heat for 10 minutes before serving. It was so fab! Thank you! Great recipe!
I love your cooking demonstrations. You are such a great teacher. I love your personality. Everything is almost perfect. I’m a fanatic of aesthetics. I have a little tiny comment. Plastic cutlery I’m not a fun. Just a thought. I know you love feedback. You are the best!
Great job 👏 The cornstarch slurry is great as long as you’re going to use everything that’s in the pot that day. If you’re planning on making enough for leftovers, a roux works much better. Cornstarch doesn’t reheat very well.
Just had this for tea. Comfort food at it's best, especially accompanied by home made sofa bread, and a bottle of Guinness to wash it down. A very filling substantial meal. I can have left overs for lunch tomorrow. Nice one James.
Wow a 10!!! A beef roast and bottle of Guiness are on my shopping list. Can't wait to make this recipe. Love, love, love your channel and all of your family.
Nice job, but in Ireland we don't use any garlic. When my Mam used to make this she'd use beef shin (it goes super soft syrupy in texture) peeled potatoes, and she would make it a day in advance, leaving it in the fridge, any accumulated fat can be peeled directly off the top, for which we would use for frying bread for breakfast. Super delicious!
Really enjoyed this recipe! I totally agree with you about moving some of the fat. If I don’t plan to use it in another recipe, sometimes I’ll brown the beef fat trimmings with my bacon and just pick it out.
Another keep it real-recipe for keep-it-real-people. Great one! On a side note, the change of light in the living room in the back also gives the feeling that this is no studio fake cooking bullshit!
So excited for this recipe. The hubs loves a good beef stew and he hasn't have this yet so I am going to make this dish this week for sure! Love you and you family and recipes.
Nice to see someone else who likes chuck for stew, I've never liked what they sell as precut stew beef in the store. Chuck comes out so tender and flavorful. You could always leave out potatoes and make some colcannon to go with as well. I think I would add another cup of beef stock but thats just me, I like lots of gravy. Looks delish and thank you!
FOR THE NON DRINKERS….DON’T LET GUINNESS DETER YOU….YOU CANT TASTE IT!!! The first stage is in the oven and I am salivating! I tested the broth because of the Guinness and it was pretty good, now I’m upset because I have to wait another hour before adding the veggies and wait another hour. It is smelling so good! UPDATE: I managed to survive the delectable aroma it infused my house with while it was cooking and I am so glad I did because this was far and away the very best beef stew I’ve ever tasted AND I am the one who cooked it. I always critique my cooking but I couldn’t find fault with this. We are having my BFF over for dinner tomorrow and having the leftovers because you’ve said it’s better…I can’t imagine how. My family is losing out because I am having them up for a dinner to honor my late brother’s birthday, I suggested this and other than my mom they didn’t sound enthusiastic so we are doing Mexican food, I can pretty much guarantee my brother would have preferred this. I agree with your son, this is definitely a ten!
My mom used to stew her beef with Red Stripe beer. It's been a while since I've had that,but it used to be a favourite. Maybe I will make this recipe one day.
Hi love the series. Just so ya know Guinness is not a ale beer but Called Porter firstly and secondly called Stout. And it's called not Drought.But called Draft.like a Draft through your front door or window.kerp on cooking and looking forward to more great recipes ❤
I love your recipes. I make my chicken,shrimp & sausage gumbo with Guinness extra stout beer. After all veggies and ingredients prepared in pot. Add 1 cup chicken broth,1 cup beef broth and 2 Guinness extra stout beers. Never bitter flavor tastes delicious. 😋❤️
Very good video, and I like that you addressed the fond in the bottom of the pot. It took me a while to stop freaking out when it builds up in my Lodge Dutch oven and realize, 'that's a GOOD thing.' I usually cut everything a little smaller; I use Guinness Extra Stout and I've never felt a need to balance it with sugar; I like my stew with a little more liquid at the end; and I usually thicken it with a roux made from equal parts flour and skimmed fat, that I brown a little. But I would chow down on your version in a heartbeat....
OMG! The taste tester looks unrecognizable! He is getting SO big! Tell him to stop growing 😊 And what a tough job he has tasting all your delicious meals. That stew looked amazing and definitely a recipe I will try very soon! Thanks for sharing! I love your channel!
A bacon and beef stock. Perfectly healthy. ❤ Heart health forward. This recipe is so inviting, I’m not sure if I can refuse the string instinctual urge to make it right this moment.
Hi! I am in love with your recipes, sites and instruction style! The two biggest things I find would be helpful are 1)is the recipe presented freezable and 2) how to make it a dinner (sides etc) for example I am making the potato egg sandwiches for dinner but have no idea what goes with it. I’m going with bacon and dilly beans😅 if nothing else at least I know we’ll have a delicious sandwich!
I really love this channel, especially the laid back way of doing things. BTW, you could as well use some slices of white bread to soak up all the fat - perfect for a really nice fried bread as a snack while cooking the veggies.
simple. I talk with people about cooking and they always say it takes too much time and I'm not good at cooking. if they only spent some time watching videos like this instead of idiots complaining about this or that or cats, they'd see it's easy and just takes a little time and caring about what you're doing(taking care of the pan in this case and developing flavors)
This looks amazing. Thank you for what looks to be a great recipe where I get to use Guiness. My husband was gifted a variety pack that he really dislikes for drinking, so now I get to use it for cooking. Lol
I made an America's Test Kitchen version of this years ago. I'm not a fan of Guinness so I used Red Stripe. I'll save this and make this. I like a good hearty stew.
I just added all ingredients to my list, not sure if I am going to make this for St Paddy’s day or 2 days later for my late brother’s birthday, I think he would have loved this.
We are going to start adding some product taste tests to the podcast! Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
1:18 When a stout is labeled "draught", that term is apparently pronounced "draft", not "drought". (In British English, they use a long A, so draught is pronounced "drahft".)
11:49 Jim, there's a kitchen tool you should know about for skimming fat. There are these fat skimmer tools popularly used in Asian cooking (Chinese hot pot, Japanese shabu shabu, and also for preparing ramen broth and stocks) that have an ultra fine steel mesh that almost looks like fabric because the strands of the wire mesh are so fine; for some reason, water-based liquids pass through the mesh fairly easily, but fat seems to have a harder time passing through the mesh, so these things let you remove the fat layer without losing any of the water-based layer under it. This tool really should be popularized. It's brilliant, and not nearly as annoying to use as trying to do the same with a ladle. Search for "fat skimmer" and you'll see what I mean. They look like ladles with flat bowls made of ultra fine mesh, and they come in various sizes. Make sure you get one with an extremely fine mesh; one that merely has a strainer style mesh won't exhibit this fat retaining effect.
Love the channel. Great content.
Try ordering some bacon from Harringtons in Vermont. Trust me it will be a flavor you will notice in a good way
Great recipe. For the fans; True Irish stew is done with lamb, this is a fantastic Irish beef stew! I add some kerrygold butter to the onions for more Irish flavor. like taking the lid off the stew for the last 45-60 mins in the oven, the stew caramelizes and some of the beef gets additional color and flavor. If you omit the potatoes and instead make mashed potatoes to poor the stew onto, you’ll be in Irish heaven. God bless you fine Brooklyn Italians! Happy Saint Patrick’s day!
I was gonna say, if you used russet potato mash one need not add the cornstarch 😉
Kerry Gold Butter is Soooo Good 👍! I like to use it to roast vegetables and just add some good Salt and Fresh Ground Peppercorn Medley...
Best to let stew sit all day or overnight.
Never eat to right away. Yuck
KerryGold Butter 🧈
"Not from Ireland: OF Ireland"! ❤🍀🤤😋
As an Irish man from Dublin. I wouldn’t add Worcestershire sauce, however this is a fantastically made recipe and would be very happy being fed this, just like everything you do.
Thank You buddy
I'm curious as to why you would omit the worcestershire. I think it deepens the beef flavor.
@@jane-cn6nd it's not Irish
@@jonathanshjrne3690 fair enough
Finally!!!! Someone who is not afraid to match his shirt with his chair!
I'm glad I'm not the only weirdo that noticed that. 🤣 I was going to post about it but u beat me to it.
Hah, I never even saw a chair, lol. I make a terrible eyewitness which I know for a fact.
You have a keen attention to detail. I never would've noticed it if you hadn't pointed it out.
😅
Wow 😳, you should like become a detective like Sherlock Holmes or something... Hahahahahahahaha 😂!!!
Something so wholesome about this channel! Please never change this is without a doubt one of the best cooking channels on UA-cam.
I agree. It doesn't try to force the cutsey stuff. It's just a good cooking show with a cool family
Looks so good! I just love James - he's really growing up!!! What a sweet boy!
I started watching his channel either pre or just around COVID. Pretty trippy watching him grow up on the show like just another TV show.
@@amen_ra6926hey we started watching around that time also. I thought time moved too fast before 2020...lol. Now that absurdly horrific, increasingly nightmarish events are happening EVERY DAY, I find that I'm blocking out large chunks of time. I barely have any memory of 2021-2023. Which is just as well since basically only terrible things have happened. Hope you're staying strong my friend l
You make perfect sense. Cooking can be slightly tweaked without changing the integrity of the whole dish. That’s what cooking is all about. Have fun with your food!
Another great video with a strong recipe. On fat removal. I find it very effective to drain the stew, cool the liquid overnight separately, and defat in the morning. Recombine and heat everything for service.
Love your podcast as well!
First,Jim and Tara,you have raised two great kids,had to say that! As an Irishman who has made this lots of times,you are spot on.Love your channel and your close knit family🇨🇦🇬🇧
Thank you so much. 🙏
Thank you very much. I cooked a few of your receipts (3 times tuscan white bean soup and once swedish meatballs) and I like the way you explain the cooking. Its so heart warming how your wife and son are integrated in these videos. Always a pleasure if a new video comes out.
Dude. So good. I did Pinot noir instead of beer for the extra sweetness, and seared the steak under the broiler for a more even Millard reaction. So damn good. The bacon was a nice touch. I love your channel. It was so cool to see you go from like 10k subs to where you are now. You’re one of my favorite cooking UA-camrs. Don’t change.
What you made sounds a lot like Beef Bourginon, except subbing bacon for the unsmoked version of bacon, guanshali (sp?) or pancetta lardons. I’m American: I prefer the bacon!
At which point it's not Irish stew. 😮
Yep, at that point it is no longer Irish Stew, and sounds like a Culinary Abomination to Me...
Thanks for teaching the cooking principles, and not just the recipe, which makes it more informative, and still entertaining with your style, cheers!😎👍
Great recipe and you explain cooking techniques in an easy to understand manner. I usually "degrease" with sourdough bread, then fry them up. Serve with apple butter. 🤤
You are so good at explaining how to create delicious meals, the reasons why things are done in a certain way, and offering good alternatives if we’re out of an ingredient. This stew is so amazing! When an Irish friend makes this stew, he doesn’t sear the meat. It’s a big time saver & doesn’t change the flavor. He adds the raw meat in with the broth, Guinness, and thyme. He does cook it a 1/2 hour longer to cook the meat thoroughly. After the onions and tomato paste are cooked, he adds 1/4 cup of flour to create a thick stew. He uses 1 1/2 tablespoon of brown sugar in place of the Worcestershire. Adding the celery sounds like a good idea. I’ll add it next time. Use what you like. Use what you have on hand. FYI - if you accidentally buy Guinness Extra Stout, do not drink it straight out of the bottle if you plan on being around people for the next 24 hrs! It has a very high fiber content.
Great recipe. Mine is basically the same. Agree 100% with using a chuck roast. If you really want the flavor of the beer to shine, substitute Guinness for a barrel aged stout. Dragon's Milk is readily available and not that much more costly than Guinness. You will taste the difference!
Our recipe is similar just add mushrooms. After its finished cooking out of the oven, and the fat settles at the top, we dip Irish soda bread in that fat and make fried soda bread to go with the stew. I do it with garlic butter while the stew rests. It tastes incredible to dip in the stew.
My wife can't eat pork so in this recipe I'd add some smoked paprika to bring that bacon smokey flavor.
We alternate between a good Irish stew and corned beef and cabbage. This is the year for stew!
Use tallow instead of the bacon fat
@@Sniperboy5551 I was referring to getting the smokey flavor that bacon brings. It's subtle but worth it.
Try Butterball turkey bacon instead.
@@stephenschenider4007 Tried it... nasty stuff. Neither of us like it at all. 🤢
Use a dash of liquid smoke. It’s very concentrated so 1/8 of a teaspoon
Looks delicious. Going to add this to go with my corned beef dinner plans for St Patrick’s Day!Love your channel!!
I love corned beef & cabbage. Do you make your corned beef in a pressure cooker? My Mom made hers that way but I don't have a pressure cooker or an insta-pot.
@@dee_dee_place I bake it in the oven. I have used the recipe from cooks country for many years. Always turns out nice and tender!
@@jszorc3488
Thanks for the info. I appreciate.
I love this stew and the flavor is amazing. Although I add a little more broth but do not add Worcestershire sauce and the potatoes. I serve it over mashed potatoes with a crusty bread.
love how you cook with common sense/touch. OMG James is really grown to a young man. Time flies
I watch you and Chef Jean-Pierre and its so reliving to hear you both say that strict adherence to recipes isn't needed. Reduces the stress of cooking immensely.
Yep, but Irish Stew without Guinness Extra Stout is no longer Irish Stew...
I just made this and it's fantastic! I used a roaster oven, which was a bit easier than the Dutch oven going in and out of my oven. I also added some extra potatoes and carrots for a more even meat/veggie balance, which added a half hour to the cooking time. My only issue was having to add oil while browning the beef because the bacon didn't render nearly enough fat, I'll use twice as much next time.
YES, my boy James is back!
I never know what I'm in the mood for anymore, so I come to this channel several times a week to decide what I'm going to eat that day or the next. This stew is definitely on tap for tomorrow. I have almost everything except I don't drink, so I gotta go get beer! Thanks Jim for letting me know what I'm eating. Looks 😋!
Just a bit of info, this dish is often made with prune juice instead of beer, its traditional and if you have an aversion to alcohol as many do, go for the prune juice
@@keithsweat7513 thanks!
Jim, I made this recipe for our neighborhood Social ....... it was so delicious, everyone was raving about it!! Your cooking videos are the absolute BEST! I had my iPad next to me in the kitchen watching you step by step ......... I watch all your videos and listen to your podcasts; please keep them coming. BRAVO!! 🥰
First time watching this channel, and I have to say…As a dad who cooks for his 10-year old son every weekend, the end of this video warmed my heart. You can see the genuine happiness of dad feeding his son a delicious, hearty, home cooked meal…Nice job, papa bear!
OMG OMG Made this today exactly like your recipe.. I mean this is the most incredible dish in the world!!! I'm astonished.. My husband is going nuts..wants to eat the whole pot!! Thank you soooooooooo very much.. you are my favorite and always will be xox
The beer is draught beer. It’s pronounced draft! Made me chuckle x
I came here for this. Great video, btw.
Draught beer would be welcome in a drought. :)
Exactly... pronounced "draft" not "drought" LOL
Why all the extra smorgashboard of letters?
@@bassiclymike They're tasty treats!
Your taste tester is the best!!! He knows what's up with the flavors of everything in every dish you make!
“I’m showing you how to cook here, I’m not just showing you how to follow a recipe.”
Ultimate thumbs up!
My small piece of Ireland and Irish ways salutes your understanding of flavour
Love his son's reaction! "Better than I expected...." Imagine having a chef as your dad lol love it!!!
Wow, I feel like we've watched James grow up so much. One of my favorite comfort dishes is Beef Stew, I've made so many renditions of it. I'll definitely have to give yours a try!
Hi again. Just finished making this wonderful recipe! I followed your your instructions including the extra carrots. The meat is so tender and by adding the veggies at the halfway point, they come out done without the terrible overcooked mushiness. Thank you!
This has turned into one of my favorite channels. I've made Guinness stew many times for St Patrick's day because I'm not a fan of corned beef, unless it's in a Reuben 😆 If it's warm, I will make Reubens. Remains to be seen here in the Deep South 🥰
Way-hey Happy St. Paddy’s Day from Ireland!! ☘️☘️☘️
I’m not a cook or chef but I don’t understand the obsession in American cooking to add sugar to recipes.
In Ireland we are led to believe that you need to allow your taste buds normalize if you need to add sugar to everything. Besides there’s enough sweetness in vegetables and even the Guinness to work with here.
There are more flavors than just sweet.
It didn’t surprise me you didn’t need to add sugar at the end; the stew flavor speaks for itself.
I've been making beef stew in the Crock Pot for decades. But I tried your recipe, and it beats the Crock Pot by a mile! My own tweak was I added some frozen peas, and covered it off heat for 10 minutes before serving. It was so fab! Thank you! Great recipe!
I love your cooking demonstrations. You are such a great teacher. I love your personality. Everything is almost perfect. I’m a fanatic of aesthetics. I have a little tiny comment. Plastic cutlery I’m not a fun. Just a thought. I know you love feedback. You are the best!
Great job 👏 The cornstarch slurry is great as long as you’re going to use everything that’s in the pot that day. If you’re planning on making enough for leftovers, a roux works much better. Cornstarch doesn’t reheat very well.
Made this last week....it was perfect...would not change a single thing....thank you for the wonderful meal!
That with a dash of white Rice is perfect.. thanks for the Video.👍
I can relate, I love cooking things like this and my kids also wrestle. I have one that even wrestles year round.
Just had this for tea. Comfort food at it's best, especially accompanied by home made sofa bread, and a bottle of Guinness to wash it down.
A very filling substantial meal. I can have left overs for lunch tomorrow.
Nice one James.
I love your channel You encourage everyone who watches to cook food Real food
Thanks so much for the recipe. I just made it for the family, my kid ate two big bowls for lunch and for dinner. Great recipe!
what a cool kid... 10! I'm making this, this weekend...
Wow a 10!!! A beef roast and bottle of Guiness are on my shopping list. Can't wait to make this recipe. Love, love, love your channel and all of your family.
Nice job, but in Ireland we don't use any garlic.
When my Mam used to make this she'd use beef shin (it goes super soft syrupy in texture) peeled potatoes, and she would make it a day in advance, leaving it in the fridge, any accumulated fat can be peeled directly off the top, for which we would use for frying bread for breakfast. Super delicious!
Love your channel. Grew up on LI now in Indiana. My Italian friends and families, how I miss their cooking!
My absolute favourite beef stew! After I tried this for the first time, I have rarely used wine again.
Wow, that was fast!
I have two of those chairs in my living room. One is my favorite reading chair.
Really enjoyed this recipe! I totally agree with you about moving some of the fat. If I don’t plan to use it in another recipe, sometimes I’ll brown the beef fat trimmings with my bacon and just pick it out.
Just finished making this for st paddy’s ☘️ I follwed the instructions and it came out delicious!!! Thank you for this recipe.
Another keep it real-recipe for keep-it-real-people. Great one! On a side note, the change of light in the living room in the back also gives the feeling that this is no studio fake cooking bullshit!
So excited for this recipe. The hubs loves a good beef stew and he hasn't have this yet so I am going to make this dish this week for sure! Love you and you family and recipes.
Nice to see someone else who likes chuck for stew, I've never liked what they sell as precut stew beef in the store. Chuck comes out so tender and flavorful. You could always leave out potatoes and make some colcannon to go with as well. I think I would add another cup of beef stock but thats just me, I like lots of gravy. Looks delish and thank you!
YAY James is back! Love that kid.
The marbling in that chuck looks amazing 🤤
I made this Stew after your video dropped & I just used bacon fat I had saved in the fridge...I agree with your son, it was a 10 **********
Jim & Tara- I love Guinness Beef Stew. Thank you for the recipe.
Thanks for this Jim! Just made it tonight for dinner tomorrow. Looks yummy! I appreciate the cooking tips as well. 😊
Thank you, Mr. Jim, thank you.
I made this Stew and it was so delicious. Best stew ever 10/10
FOR THE NON DRINKERS….DON’T LET GUINNESS DETER YOU….YOU CANT TASTE IT!!!
The first stage is in the oven and I am salivating! I tested the broth because of the Guinness and it was pretty good, now I’m upset because I have to wait another hour before adding the veggies and wait another hour. It is smelling so good!
UPDATE: I managed to survive the delectable aroma it infused my house with while it was cooking and I am so glad I did because this was far and away the very best beef stew I’ve ever tasted AND I am the one who cooked it. I always critique my cooking but I couldn’t find fault with this. We are having my BFF over for dinner tomorrow and having the leftovers because you’ve said it’s better…I can’t imagine how.
My family is losing out because I am having them up for a dinner to honor my late brother’s birthday, I suggested this and other than my mom they didn’t sound enthusiastic so we are doing Mexican food, I can pretty much guarantee my brother would have preferred this.
I agree with your son, this is definitely a ten!
I love making Beef Guinness Stew for winter and St. Patrick's Day. It's very comforting when it's cold.
My mom used to stew her beef with Red Stripe beer. It's been a while since I've had that,but it used to be a favourite. Maybe I will make this recipe one day.
Hi love the series. Just so ya know Guinness is not a ale beer but Called Porter firstly and secondly called Stout. And it's called not Drought.But called Draft.like a Draft through your front door or window.kerp on cooking and looking forward to more great recipes ❤
draught beer is the British spelling for draft beer (pronounced the same). Like Worchester somehow equals wooster... Love the videos, thank you!
I love your recipes. I make my chicken,shrimp & sausage gumbo with Guinness extra stout beer. After all veggies and ingredients prepared in pot. Add 1 cup chicken broth,1 cup beef broth and 2 Guinness extra stout beers. Never bitter flavor tastes delicious. 😋❤️
Very good video, and I like that you addressed the fond in the bottom of the pot. It took me a while to stop freaking out when it builds up in my Lodge Dutch oven and realize, 'that's a GOOD thing.'
I usually cut everything a little smaller; I use Guinness Extra Stout and I've never felt a need to balance it with sugar; I like my stew with a little more liquid at the end; and I usually thicken it with a roux made from equal parts flour and skimmed fat, that I brown a little. But I would chow down on your version in a heartbeat....
OMG! The taste tester looks unrecognizable! He is getting SO big! Tell him to stop growing 😊 And what a tough job he has tasting all your delicious meals. That stew looked amazing and definitely a recipe I will try very soon! Thanks for sharing! I love your channel!
Just made this last night. Turned out fantastic.
This looks so good! Everything Ive made from this channel has been spit on great!!!! Cant wait to try this
A bacon and beef stock. Perfectly healthy. ❤ Heart health forward.
This recipe is so inviting, I’m not sure if I can refuse the string instinctual urge to make it right this moment.
James is so adorable with the new haircut. I'm sure he could eat that bowl, and ten more, and that will help him bulk up!
Hi! I am in love with your recipes, sites and instruction style! The two biggest things I find would be helpful are 1)is the recipe presented freezable and 2) how to make it a dinner (sides etc) for example I am making the potato egg sandwiches for dinner but have no idea what goes with it. I’m going with bacon and dilly beans😅 if nothing else at least I know we’ll have a delicious sandwich!
I really love this channel, especially the laid back way of doing things.
BTW, you could as well use some slices of white bread to soak up all the fat - perfect for a really nice fried bread as a snack while cooking the veggies.
simple. I talk with people about cooking and they always say it takes too much time and I'm not good at cooking. if they only spent some time watching videos like this instead of idiots complaining about this or that or cats, they'd see it's easy and just takes a little time and caring about what you're doing(taking care of the pan in this case and developing flavors)
Yummy! I haven't had an old fashioned beef stew in a long time.
Great looking stew. That’s my weekend project. Thank you.
This looks amazing. Thank you for what looks to be a great recipe where I get to use Guiness. My husband was gifted a variety pack that he really dislikes for drinking, so now I get to use it for cooking. Lol
Your Taste Tester is your mini me..awesome recipe..
Looks good a 10..yahoo !!!
1st class cooking big W from ireland
Looks delicious I’m sure it is delicious ❤ whole pot gone in one sitting! Thanks for sharing
Oh my gosh! James is getting so big! Can't wait to make this before it gets too hot down here in TX
I’ve made this in a crock pot. I’m going to have to try it this way. With bacon. 🤤
Man I glad I stumbled onto this channel. Looks great
Welcome! i am about 20 recipes deep from here and every single one has been awesome
Great recipe. As a working class Irish person though my mother would probably do half the beef and twice the potatoes
I want to make this next week. It looks so good. Thanks for the recipe.
I made an America's Test Kitchen version of this years ago. I'm not a fan of Guinness so I used Red Stripe. I'll save this and make this. I like a good hearty stew.
Great technique! I'm looking forward to trying this Guiness sstew.
Just saw this episode. Great dish. Thanks for the video 👍👍
Looks Fantastic!! , delicious
I'm making this tonight for St. Patrick's Day!
Love this recipe. I pressure can this. Meal in a jar ready to go in minutes
I just added all ingredients to my list, not sure if I am going to make this for St Paddy’s day or 2 days later for my late brother’s birthday, I think he would have loved this.
Your son has grown up right in front of our eyes since your early videos.
Now I know what I'm assembling for St Paddy's Day this year.
I just made this and it is awesome. Thanks
This is such a great dish! 😋Tip: if you want more flavor and texture from the bacon, put it in the stew minutes before serving 😊
Wow, you’re taste tester is really growing up! Must be all that great food he’s getting. You have a lovely family- cherish it.