Julia and Bridget uncover the secrets to the perfect Hearty Beef and Vegetable Stew. In the Equipment Corner, equipment expert Adam Ried reveals his top pick for 13 by 9-inch glass baking dishes, and science expert Dan Souza explains the science behind the sound and flavor of food. Finally, Julia and Bridget make the ultimate Cod Baked in Foil with Leeks and Carrots.
Get the recipe for Hearty Beef and Vegetable Stew:
Get the recipe for Cod Baked in Foil with Leeks and Carrots:
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ATK,Hello, the beef stew,,I’ll try, looks good THANKS ,,🇺🇸🇺🇸🇺🇸🇺🇸
Thanks… good show for a stormy day.
Love Cod fish … will try that way thank you
Cod's one of my favorite of fish I do enjoy. Love the recipe, sure to try it.
What can.be substituted for the red wine?
I wonder how the kale goes as leftovers once it's in the stew? Feels like it would not reheat very well? Would love to hear if anyone has tried it. 🙂
Foil packs remind me of girl scouts and camping
I always get so inspired
When I brown my beef in my Dutch oven on the stove it doesn't look like that. And the mushrooms. I get a lot of water. Wisk in the pot. NO.
Ugh – kale.
I am so sorry but this stew looks gross.
Hey ATK can the fish packets be made the day before so I can pop them in the oven after work?
Probably why soldiers don't like their grub in the field. The don't just eat fast because bullets are flying!
The old, best standard; Pyrex! That's what my grandmother always bought.
OK .. DROOLING
Hearty beef recipe is awesome. Thank you for sharing it with curious audience
I find if you braze parsnips with beef fat and let them caramelize it takes away the bland taste of the parsnip it takes on the flavour of the the beef.
Can this be made in a pressure cooker like the instant pot?
3:45 the mushroom reappears 😀
The sound experiment explains why you love a dish when eating out, then you get the recipe and at home it's just not the same. Layers of the experience are missing.