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Here’s the full beef stew recipe:
Here’s a pressure cooker/Instant Pot version:
Here’s some stew science!
What Are the Best Cuts of Beef for Stew?:
Why You Shouldn’t Cook Your Beef All Day:
Is Stew Really Better the Next Day?:
What’s the Best Way to Brown Beef?:
Should You Marinate the Beef First?:
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43 Comments
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All that’s needed is some crusty bread! So good !
Looks awesome! Thank you so much for the detailed explanations … I feel like learned a few important concepts
That is not even boiling my dood.
This is so exciting! One of my favorite cooking shows here in YouTube, Binging With Babish, is always citing you and your work during some of my favorite recipes so it's great to finally see the genuine article at work! This dish looks absolutely delicious and I'm going to try to make it! Thank you for everything you do!
Nothing to stop the cutting board from moving was giving me anxiety
Contaminated the salt container!
I Use A Crock Pot And Cook This With HALF THE HASSEL! 🙂
Love The Channel Mate.
PS Making A Chicken Balti In The Crock Pot/Slow Cooker While Watching This BUT I Do Appreciate Your Dedication And A bit of Yourself In The Dish, Lovely Dish Mate 🙂
I'd like to see the Asian flavored version of this.
Two dogs! Their sense of smell, they know it’s meat.
What I really enjoyed was your dog, full of hope. But I enjoyed your presentation as well.
I'm not sure where this went wrong for me. I did it at 300 for the full 2.5 hours and nothing was fully cooked. Not even close. I even have a thermometer in the oven so I know it's actually 300
I liked the video but you talk to much.
Couple chef techniques here; used stewing veggies and eating veggies separately. Stewing veg cut in large pieces as should be and eating veg into bite size. Browning and adding other umami sources, I can just imagine the depth of flavor. The cook time and oven method is so important for this cut of beef and he nailed it. Beef remains very juicy and flavorful but fork tender. Bravo, chef!
"Current me doesn't feel like it and future me is a jerk anyway." 😂😂😂
Very similar to Alton Brown's "Final Pot Roast," and pot roast is probably how I'd describe how mine turned out, which was very thick. Whatever you call it, it's delicious. I like to stretch it out by serving it over bowls of white rice.
Camera work made me feel sick.
You look like a nutjob cook like me. Half the stuff you say is well established culinary technique and the other half is your common sense observations that are just on point but most people don't get it. Good shit bro is what I am trying to say. Love your kitchen too. I bet we could kitchen swap and be at home. And also I think we would know where everything is, but chicks would think we were crazy that way we sort / organize.
Who's operating the camera?
Kind of gross he doesn’t was his hands after touching the meat. He touches everywhere and grabs salt and pepper.
My trusty old pressure cooker makes short work of these ingredients with indistinguishable results.
Great video. Please less camera movement, makes me sea sick.
He touches raw, uncooked meat and then sticks his hands in his salt. Talk about cross contamination. This clown has no idea what he's doing!
Sounds good but I don't have a working stove !
Touching raw meat and then touching everything else in sight?
This looks amazing ! I’m gonna try it
Don't have pets as you are cooking
Why not mix salt with pepper?
Is there a reason to not blend the veg you would discard and try to incorporate it into the broth?
Cold meat is easier to cut. I would've cubed it first but also I'd be One to buy it cubed 😂
"current me doesn't feel like doing it and future me is a jerk anyway" ahaha amazing
His kitchen looks so normal! Thank goodness! No pristine kitchen! No new pots that have not been used…just normal everyday living.
I have made this four times now, I absolutely love it. I even impressed my mom by making it! ty for all you do
I really like the PoV Go Pro style video for cooking.
Does anyone know what tool he’s using to sauté? Like, that cool paddle thing?
Kenjeye bursting through the 4th Wall @ 16:56 Making sure we know we got nice n browned there.
https://youtube.com/clip/UgkxbW7IAy05uAl6gemNMxLMys254bfArE6M
Does the one whom they call Kenji ever grace us, the non-anointed, with answers to questions? I just made and it knocked my socks off. My socks are literally across the room. I used the fish sauce rather anchovies and this blew my mind. I thought my stew couldn't be beat, and I was wrong. Question though… can you tell us about your wooden cutting board cleaning/treatments after various types of uses? That'd be a huge help! I just upped my metal bowl game and next step are the cutting boards!
I can see you know your stuff, as I make my stews almost exactly the same way and they are always awesome, when I camp and make a Dutch pot stew i use a bed of charcoals with the pot on a raised rack and a few hot coals on top of the lid this chars the top a little and I always have doughboys- dumplings with my stews. great vid mate.
I'm going to give this meal a try, I just maid minced meat pies this week and that went well. Slowly building my culinary expertise.
What size dutch oven is this? I looked but did not see it here. 5 qt. ?
Dang I did not know about corn starch losing it's thickening ability, that explains everything
Nice recipe but that camera setup gives me motion sickness watching the vid. LOL 🙃😗🤢
present kenji: future me is kind of a jerk anyway
future kenji: >:(
The farts are deadly with this dish 💨