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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)



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— RECIPE —
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.

Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.

Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.

Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.

Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.

Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).

Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.

At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.

Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.

Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.

—
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin

Stir ingredients to combine and dissolve gelatin.

—
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#beefstew #beef #stew

CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing

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47 Comments

  1. Brian Lagerstrom

    I mean it when I say that this is my favorite recipe that I've developed in 2022. It kinda came out of nowhere, but it's a super fun and comforting flavor bomb that I hope you like as much as I do. Report back if you make it to let me know how it turned out.

  4. Mark Nasia

    i really want to thank you for posting these recipes. i made this tonight and by far reintroduced me and the wife to beef stew, actually 1st time for her as traditional beef stew is not so readily available unless it comes from a can on our SE Asian island. Kam sam nida Brian, we are also mimicking our own “let’s eat this thing dance” ❤

  9. Andrew

    I like your style – cooking, travel preferences, and health consciousness. P.S. stew looks delicious 🤤

  11. Danilo

    Searing meat like this in the oven is just a sin. And definitely not a one pot meal.

  12. Norris R

    We just got back from Ireland where I tried several beef stews from various well-known pubs and restaurants. I wanted a stew rich in
    flavors. Some of the stews I tried there were good but several were bland and missed the mark. I made your version less than two days after getting back. Your recipe was spot on, exactly what I was looking for. The flavors were intense, the soup was full bodied with just the right amount of viscosity. None of the stews we had in Ireland had the addition of peas, so I tried it both with and without. It tasted good both ways. Although it doesn't need the peas, it adds another nice color. Thanks for the easy-to-follow recipe.

  13. Mike Jed

    Made this Saturday for my wife's mom and sister. Best beef stew I've ever made. Great recipe!

  14. Throwaway Card

    I very rarely subscribe to channels, but after having your videos pop up here and there and finally trying a recipe (this one) – I'm down to follow more of your guidance. Family really enjoyed the beef stew (I overpoured the worst. a little, but turned out alright), and I'll be trying other things from you.

  15. EtMeBuddy

    i have yet to see an actual reason to skim the fat off the broth. in this one and in your beef burgundy recipe you skim it away but offer no reason or justification for removing a tasty, nutrient-filled component of the dish. hell, in the butter chicken recipe you add butter to rice. so why would u remove it here?? insanity.

  16. Bishop Corva

    Woooooo that stew looks the business for dang sure. Crusty butter toasted bread is a yes, served aside or over rice can work nicely. Maybe in a pinch cooked elbow macaroni, or shells, perhaps even as far as ziti.

  30. R0b0saurus Rex

    I just did this recipe and technique and one lesson I learned was to not cook the meat fully and let it finish in the stew, dont really need the gelatin, and it was absolutely delicious.

  36. Sean the conservative Burke

    GOD , bless America, screw the metric system. I'm not going to joining your program make America great again .😊 I'll stick with feet and inches and onces and pounds we are Americans, and not followers of the world.

  44. Robert LoSasso

    Your stretching the truth . I’ve always browned the beef in the pot with oil and it doesn’t take a half hour to brown it in a heavy pot on med high heat and being this is twenty first century I have a hood fan over the stove so theres no smoke . Got it ?

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