@@louis8487 lol england literally owned and took over half the world to steal their spices. Really don't understand the misconception that we british just have mayonnaise and milk to spice our food ffs
@@louis8487 ur not wrong tho? England royalty preferred plain food. They didn’t use spices to preserve food bc they were showing off wealth! But the common folk would use spices!
@@louis8487 an odd comment to leave on a video where he made a beef stew flavored with beer, mushroom sauce, an onion stuffed with cloves, a bundle of sweet herbs and peppercorns.
This beef stew recipe comes from the 18th century cook book "The Lady's Assistant" www.townsends.us/products/the-lady-s-assostamt-by-charlotte-mason-c-7327
I remember being homeschooled and my late mom would show me videos like this. Now it seems like just a memory but thanks to people like you I can at least have some good memories to remember her by...
Yeah, We created these types of memories in my daughter. My wife and I have homeschooled her and we have to submit a course list to the school district every year. Having a restaurant background we did a Home Ec "history of cooking" and used this channel as well as others. We also used his Egg Preservation, Potted Beef, Salt Pork, Hard Tack, and Pemmican with my daughter in a Home Ec "canning and preserving" course.
oh my goodness losing someone that close to you must be so hard, especially if they homeschooled you and you spent all that time together, i think before i pop my clogs ill be sure to distance myself from everyone in case they miss me.
Artichokes are so fascinating to me. I always wonder who was the person that discovered that after peeling away half the plant that there would be something delicious on the inside.
You're such a lovely host. Your passion really comes through and although half of us may never cook this dish our day is brightened by your sheer presence.
if you mash those yolks it'll dissolve and make a semi-decent thickener at the end there, instead of just lumps of yolks in the stew... the stew looks really good though.
Personally I'd rather keep the egg intact. I've never tried it in a beef stew like this, but I have topped a chicken curry/stew with them before to excellent result, and I expect it'd work really well with a thick beef stew as well.
@@HB-622A yeah, i see them in my laksa or other soup noodles all the time, sometimes i'll eat it as is, sometimes i'll mash it up so the soup gets a bit thick with some grit, which is way better than some restaurants overthicken with corn starch which can get a bit goopy.
Artichokes are amazing marinated. But they always make me laugh. They are the vegetable equivalent of buying a car and throwing everything else away except for the steering wheel.
@@BlaBla-pf8mf sort of, beef stew doesn’t require more expensive beef cuts though and that’s the beauty of it. Can take a cheap cut of beef and cook it low and slow in bunch of savory juices and that crappy cut turns into pure magic. Specially if all day cooking it slowly. Most of the ingredients are also easily found on most farms without must fuss like onions and celery and carrots and most of the seasoning is from the cooking ina. Savory juice like mushroom ketchup back then and cheap beer..
Can you add to the end of a cooking episode how in the 18th century, they would have fed the vegetable scraps to the chickens, pigs, goats, and cattle as a ration
I was figuratively just thinking later this afternoon " I wonder when G Staxx is going to make a comment on Townsends Video in which he says that he wonders when Townsends is going to upload a new video" and the Bam, there it is.
In these times of uncertain food prices it would be great to see food preserving techniques of days gone by. Awesome channel, I really need to get me some of that mushroom ketchup.
When I make beef stew I always add a generous squeeze of lemon whilst sauteeing the shallots, and add them into the stewpot at the end with the juice. It's a recipe that's been passed down through our family and I've never come across anything similar before! This is so interesting to see. The use of lemon in our recipe makes me wonder just how many generations of the family have been making it in this way
ive never heard of lemon in beef stew until now, that’s very interesting to hear about your family’s recipe. we would always sear the floured beef, remove it, then add red wine to the pan, im definitely gonna try the lemon tho…
That sounds super interesting! I use red wine vinegar and worcestershire, sometimes soy sauce. I'll give the lemons a try next time, I wonder if it would tenderize the beef even more.
It's wonderful, I'd say add a squice of lemon juice to almost everything will make the dish taste "richer" as the juice of acidic nature enriches all the other base flavours! Try it on everything! :)
How can you not relax when watching this channel? History, cooking and a chilled vibe. This could be a show you watch on public television on Saturday afternoons. This is so well done.
I was enjoying this video immensely, then I saw something that was the icing on the cake. My daughter is big fan of this channel. It has been the source of many a birthday and Christmas gift. As John was preparing the dish, I saw over his shoulder the same lantern I'd given my daughter this past Christmas. It lights her writing desk area, making it cozy warm looking. Great channel, great recipes, great historical lessons.
How come Americans use the term "icing on the cake". But yet they call the stuff you put on the outside of a cake "frosting"? Surely an American should say "that's the frosting on the cake"? In the UK we call it icing, not frosting, and so it makes sense to say icing in the cake.
@@duffman18 no the icing is diffrent from frosting over here bud. Not quite sure how your confused. The frosting covers the cake. Icing is descriptive or for nice design or symbols
I don't personally believe in the notion "it you love your job you never work a day in your life" but the pure unbridled joy he brings to every video almost makes me rethink that.
What do you mean you don’t believe it? What’s there to believe? If it’s something you’d spend your days doing just for fun whether you had a job or not, you’re not really “working” just because you’re getting paid to do it. You’d do it for free every day just for fun because you love it.
@@barnabydodd8956 well I think that if you're doing something for fun, then you decide when you start and stop and whatnot, but if you're doing something for a job then you have to start at a certain time, and keep going whether you want to or not. It may not feel like work when you start, but eventually the days where you do your job out of obligation outnumber the ones where you do it out of passion. Just don't mix business and pleasure, you know?
We are following along and the soup is simmering!!! We used a Belgium spiced beer with cloves in it, and it smells so DIVINE!!! It’s not what I was expecting but so far it looks like it’s going to be fantastic. We made bacon gravy too, and are working on the eggs now. I’ll update when we’re done!
You, sir, have been the most wholesome youtube experience my family has ever had. You've taught my children some old tricks my grandparents didn't have enough time to teach me. I cannot thank you enough, please keep up your work!
I love this wholesome cooking. Because you know back in the day, besides the father generally everyone was involved with the cooking and it seems like the required work just to cook a meal is substantial
@My Dixie Wrecked oh, you’ve never had them stuffed the Italian way if you think that. I’m not really a fan of the hearts, but stuffed they’re amazing. Very time consuming. You cook them whole and then literally stuff breadcrumbs with Parmesan into each petal, but such a treat to eat. You pull off one petal then scrape the stuffing off with your teeth, which also scrapes the soft inside of the petal. Delicious. Great for sitting around the table catching up. It’s not exactly filling or quick, so you can graze away on them for ages. Definitely a once or twice a year dish, it’s too much work to do often, but it’s the kind of dish that’s memorable to all that eat it.
@My Dixie Wrecked that is why i would recommend jerusalem artichokes. They taste like an artichoke, but they are just a roughly shaped potato. You just peel it and boil it. They are great in soups and here in France we use them in stews and ragouts also.
Have you ever thought of doing your own cookbook? Having an 18th century recipe, giving a little background on it and how to cook it traditionally, but then having the directions on how to cook it using a 21st century kitchen. Just a thought, I think it would be awesome!
This recipe very easily translates into a 21st century kitchen. They still make Dutch ovens. Either the modern ones (which I have) or you can still get the cast iron ones from Lodge (they sell both the ones with the feet for cooking over fire as well as flat bottomed ones for a stove). First you brown the meat. The, after adding the other ingredients, you simmer it for an hour. Simmering IS simmering whether you use a fire or a gas or electric or induction stove. Its just a very slight boil. In fact, I think simmering would be harder over an open fire than it would a modern stove. The only thing I want to know is where he got the "good gravy" from? No jarred or canned gravy or power mix back then. So where did it come from to put in the stew?
Your videos have brought me so much joy. Learning about history, and the way things were prepared historically, just makes me happy. You are a great man for doing this.
Watching this made my stomach rumble. I'd love to try to make it myself some time. I love that you demonstrate early cooking techniques. You're not just making food to eat, but you're definitely recreating a flavor from another era. I can relate to that in a sense. Every year my family and close friends host a powwow. It's intertribal, meaning we welcome everyone to to come no matter their religion and spirituality, bloodline, age, and status. We gather traditional dancer in regalia, a drum group, vendors with Native American crafts and foods. For the event our group prepares 2 traditionally made Native American recipes including fry bread and corn soup. Though we heat cook them with modern means we try to keep the ingredients as authentic as possible. Our fry bread is a simple flour and water based dough, cooked by deep frying it in fat, and people just can't get enough of it. But our signature dish of the powwow is corn soup. Corn was highly valued by my native ancestors and our preferred way to eat it is in the soup we eat today. We'd make the base from a turkey broth prepared by simmering a full turkey, bones and flesh, in a pot. We'd add white hominy and navy bean we soaked overnight to get soft and tender, salt to taste, and we'd have a traditional soup the masses would goble up. The event and our soup is something were really proud of.
Fun fact: "catsup" in this period would refer to any number of flavoring pastes, from a fishy sardine based paste, to mash vegetables and seasoning. Tomatoe centric "ketchup" would be made by Heinz in 1876!
@@baydendora4857 biting into a peppercorn thats been stewed in a sauce wont be nearly as bad as biting into a full clove. also, blame old french chefs.
I was a picky eater, but still loved whenever my Mom bought an artichoke and served it for dinner. She would either boil it or steam it, not sure when she got her steamer, and then serve it whole. Each of us had a bowl of melted butter and honey, and would pull off the leaves, dip them in the butter and honey, and, well, scrape off the flesh that existed at the bottom of the leaf with our teeth. So delicious! Always a special treat. When the leaves were gone, my Dad would cut off the « thistle » part (my mother thought it was poisonous, I have no idea) and cut up the artichoke heart into cubes, and then we would all enjoy those in the butter and honey. Such good memories (this was the 70s). When I saw you cut off the top of the artichoke, I thought, « oh no, those leaves taste so good dipped in honey and butter. ». Lol. I can’t imagine artichoke in a beef stew…but, why not?!
“When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew.” ― William Goldman, The Princess Bride
“The Lizardmen will share a clean water resource and fish, the Goblins will offer places to live, and our town will give them processed goods. And in return, the Orcs will contribute labor. All the races of the Great Forest of Jura will form an alliance and build a mutually cooperative relationship." ― Rimuru Tempest, Ruler of Monsters
@@SarahsAtticOfTreasures No problem! Im literally excited for you to try those! Last month it was too rainy here in the Philippines, you know, when its rainy its also cold so we decided to eat what I suggested you. The feeling was like drinking coffee/warm chocolate on a cold weather. Its comforting .
Hehe, it does look tasty. I can't help wondering how a beef stew with no wine in it tastes though🤔Every beef stew I ever tasted had a good slosh of red in it😄
@@pseudonayme7717 My mother and grandmother NEVER used wine in their stew and it tasted amazing. One does not always need spirits in food to make it taste good!
@@retroguy9494 Wine is not a spirit and wine does enhance the beef flavour very well. If I have a bottle of red wine in my disposal, I will always crack it open and drink it whenever I eat a delicious beef stew, or just a yummy steak😋🍷
It’s December 2nd. 11:55pm. Saturday. I saw the Townsends Baked Onion and am now baking two onions while watching a Townsends marathon. When the onions are ready I will add salt and grass fed butter.
Hey John, Just wanted to say your channel is amazing and inspiring and the recipes are great. The enthusiasm with which you bring them is infectious. Keep up the great work.
Beef stew being one of those feel good meals growing up as a kid this looks really really good to me! I also love just the prep and cook style too, makes it that much better =)
Here's a tip. Either boil the eggs in the stew or if boiled seperate, peel and add whole in the stew and save them for breakfast. You get a great flavour on the egg white
you can eat the whole artichoke leaf by leaf. each leaf has a chunk of the "meat" on the bottom and you just take it off with yo teeth. it was the only way i ate artichoke for a long portion of my life. at the end u get to enjoy the heart of it
I just smile the whole way through these videos I envy the way they can throw themselves into the past at the nutmeg tavern. The earnest enthusiasm im so glad we have youtube so i can see these things from the otherside of the world and another time!
This is very interesting. I've never seen egg yolks used in beef stew, but my Granny used to put in her spinach. She and my Papa would crumble it in and the yolk would make a nice, creamy sauce. Many Cajuns put boiled eggs directly into gumbo. There are so many recipes using egg yolks, it shows the ingenuity of people determined not to waste anything.
My Grandma puts boiled egg into her spinach lasagna! It's more to add protein, I think, since she and my late-grandpa were pescetarians. When I finally got the recipe as an adult, I was shocked to learn there was boiled egg in it. You can't detect it at all!
You can add a yolk to anything and it just makes everything taste wonderful. It's the absolute perfect thing to add at the end of any stew, or even something like chili. You add it at the end after you've already taken it off the heat. So that it doesn't harden, it just cooks from the residual heat just to the point where it thickens and emulsifies the sauce. It's safe, unless you're in the US. The US has really dirty eggs, the risk of salmonella is way higher than the risk of the eggs we have here in Europe. Here in Europe, you don't even need to refrigerate eggs. Though most people do because it makes them last longer (for weeks). But yeah it's not actually necessary. We vaccinate our chickens to get rid of salmonella. Whereas in the US they wash the eggs themselves, which paradoxically makes them more dirty, because washing the eggs while in their shells ends up removing the protective layer that stops germs and bugs from getting into the egg So yeah if you're in the US, you're screwed (unless you have your own chickens to take eggs from). Although you can risk it it you want. They probably do just about cook enough to kill any lingering bugs.
I find so much more love and attention is offered in the culinary arts than anywhere else. The end result is a perfect dish, never a failure, thus being an artform where you truly do endeavor to do the very best you can for your customer. At least for those that respect the art, there are no shortcuts or half-assery. You know for a fact she was hogging those egg whites.
My maternal grandmother, who is of dutch origin, used to make a beef stew, with meatballs. Interesting thing is, she also used cooked egg yolks. Also, she would cook brussel sprouts in the oven, then throw them in the pot.
My great gramma did the same, it was the only way I ever liked brussel sprouts, sadly, she passed in 1968 at the age of 102, she had walked to California from Kentucky as a child. USA history is fascinating
@5:52 Every classically trained chef delights and every Italian cringes. There is plenty of good pulp on those leaves that we eat. Also in the prep of the heart, those lemons would have come in handy. The acid of the lemon juice, either on its own or under water will prevent the hearts from oxidizing quite so much. This is why lemon juice is added to apples for pies and tarts. It also helps to clean your now blackened fingers from prepping artichokes. That stew looks absolutely delicious, I'm surprised it was only cooked for an hour. Personally I like the beef falling apart in stew. With the weather starting to cool I think I'll have to try the recipe. I would sear the artichokes on their own after browning the beef but before the mirepoix then set them aside to incorporate later. With herbs, you can never go wrong with some bay leaves thrown in. Happy cooking!
My Sicilian mother used to boil whole artichoke heads. We’d sit around them, picking off individual leaves and dipping the tender ends into a mix of extra virgin olive oil and balsamic vinegar before eating and discarding the rest of the leaf. Then we’d cut up the heart and eat that too, not much went to waste.
@@phoenix15_ says the guy who is subscribed to like 6 Italian RUclips channels…. Also subscribed to other gems such as Lorde, Jason Mraz and Coldplay… yikes 😂
The stew looks pretty delicious. Side question, how comfortable is wearing period clothing like you're doing? Would someone from the 18th century be comfortable wearing all those layers in July?
@@austral2534 3° may be enough to melt the ice caps but it is not enough for a person to be unable to wear clothes You mouth breathing parrots are why nobody is taking climate science seriously You sound like those idiots who thought the large hadron collider was making black holes
Best thing to watch before sleep. I just think of making some good stew in a cabin and dream about it, along with the beautiful fiddle music. Wonderful vids
Oh this is most definitly a recipe coming from either north france or south belgium. Beef, celery, carotts, onions, artichokes, mushrooms, cloves, and beer, the only place where we speak french and have all of those in the garden is here in the colder regions where we love ragout. Everything is so typical except the lemon 😃 loved it and will try it !
@@joeblow8379 It is really my feeling, this recipe just looks like my childhood so much I can almost smell it through the screen 😂 and it would actually be perfect to eat now, or at least at the begining of autumn, before the first cold and the rainy season. Our first snow was this morning so last month would have been the typical moment to eat ragout with those specific ingredients!
the expense comes from them being space hogs. they require a lot of land to grow and per plant you maybe get 8-10 and it easily take up a 4'X4' space. they also don't keep particularly well so you really need to use them within a week of harvesting. and they also have a long growing season. i grew them a couple years back and i believe it's about 120 days. i started them inside about 3 months before planting outdoors so pretty labor intensive to start.
@@kylecrane3296 like most green plants, you need to pair them with something flavorful. on their own, they don't have an abundance of flavor, and don't make your first impression of an artichoke be the ones that are marinated. a fresh artichoke has to be cooked, and you can eat the heart once it's properly cleaned, and then you can take the cooked outer leaver and kind of scrape off the tender bits with your teeth. there's not a to of edible material on an artichoke. they do pair nicely with spinach and go well in dips or fondu.
Looks great.. everyone that grows artichokes knows the stem is like the core and popular as a stew ingredient you slice it into coins like broccoli stems .. Turns dark green when done. Im Suprised there's no mustard seed in it
I have a high carbon knife and you also have to be careful when cutting anything acidic, ie citrus or pickles. The knife can actually change the flavor!
@@CosmicHarmony58 the benefit of high carbon is that it's very, very durable. It holds an edge very well and if you take care of it, it can become an heirloom!
@@erinhowett3630 I am a knife maker and you are speaking the truth. A carbon steel knife is by far the best steel you can get for a knife (Damascus is slightly better, but is WAY more expensive, and still technically a Carbon steel knife) most knives that you buy this day and age are made of stainless steel. It is not nearly as good as Carbon steel. The only befit is it won't rust. However if you just treat a Carbon steel knife properly you won't have any problems, no rust on the knife, and I would like to know how long the person above that said it could "change the flavor of the food." Is keeping his/her knife in contact with said food to change the flavor. I am calling BS on that statement. Carbon steel is the first choice of professional chefs the world over. If it changed the flavor of food they would pick something else.
I made this today! It was so good! I first made the mushroom ketchup recipe and the gravy recipe with the anchovy first as they are ingredients in this stew. Next time I will sub out the artichoke for potatoes. I might add some parsnips too.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
It’s 3am, I have a flight at 10am and I’m watching how to make an 18th century stew.
lol
That's what i call a man of class.
It happens.
☠
did you cook it and shared it with the staff and passengers?
I would totally go to a 18th century "diner" run by the Townsend's.
@@louis8487 pretty sure they had a lot of spices too
@@louis8487 lol england literally owned and took over half the world to steal their spices. Really don't understand the misconception that we british just have mayonnaise and milk to spice our food ffs
@@louis8487 ? ... yes they did have access to spices .
... and check out that mushroom ketchup .
@@louis8487 ur not wrong tho? England royalty preferred plain food. They didn’t use spices to preserve food bc they were showing off wealth! But the common folk would use spices!
@@louis8487 an odd comment to leave on a video where he made a beef stew flavored with beer, mushroom sauce, an onion stuffed with cloves, a bundle of sweet herbs and peppercorns.
This beef stew recipe comes from the 18th century cook book "The Lady's Assistant" www.townsends.us/products/the-lady-s-assostamt-by-charlotte-mason-c-7327
Me: *has a paper due in 2 1/2 hours that I have yet to start*
RUclips: How about some beef stew from 1775?
Ikr
Hey I ain't complaining
Me 😆😆
What I did was have this playing in the background.
Hope you're resting up now man! This video honestly relaxed me and I hope it did the same for you :0)
I remember being homeschooled and my late mom would show me videos like this. Now it seems like just a memory but thanks to people like you I can at least have some good memories to remember her by...
Awww that’s nice. Cheers to your mom today 🥂
Yeah, We created these types of memories in my daughter. My wife and I have homeschooled her and we have to submit a course list to the school district every year. Having a restaurant background we did a Home Ec "history of cooking" and used this channel as well as others. We also used his Egg Preservation, Potted Beef, Salt Pork, Hard Tack, and Pemmican with my daughter in a Home Ec "canning and preserving" course.
Word to the wise: get homeschooled and you end up eating tacos out of a briefcase.
oh my goodness losing someone that close to you must be so hard, especially if they homeschooled you and you spent all that time together, i think before i pop my clogs ill be sure to distance myself from everyone in case they miss me.
@@miketabacco5436 try to give your kids to schools in US and not get non human freaks out challenge (impossible)
Artichokes are so fascinating to me. I always wonder who was the person that discovered that after peeling away half the plant that there would be something delicious on the inside.
someone very hungry I guess
A lot of discoveries in human history even back in the earlier days of our modern existence came through boredom and curiosity rather than necessity.
when im hungover and need something wholesome to cleanse my soul, i watch townsends
Yes sir🍻👍
I got an idea, stop whatever you're doing that's making you hungover.
Beautifully said and yes I agree with you .
Actually, beef stew does that too. It just sticks to you and protects your insides from all harm.
@@rj6683 no
You're such a lovely host. Your passion really comes through and although half of us may never cook this dish our day is brightened by your sheer presence.
This actually looks like a near-perfect autumn dish. I would keep the artichoke away but the rest of the recipe looks very heart-warming.
Amazing in autumn, great in spring, pleasant in summer, and godlike in winter
@@Whoisthatguy906 warming and filling in the long winters
same !
I would take the eggs away since i get explosive diarrhea from boiled eggs.
The greatest thing about this dish is that it taught me how to put onion into it, without putting onion into it!
if you mash those yolks it'll dissolve and make a semi-decent thickener at the end there, instead of just lumps of yolks in the stew... the stew looks really good though.
I was thinking the same thing when he said egg yoke. That is what I've heard of doing it broken down to make it richer gravy.
Egg yolk is still used as a thickener in sauces. It’s a good emulsifier.
Personally I'd rather keep the egg intact. I've never tried it in a beef stew like this, but I have topped a chicken curry/stew with them before to excellent result, and I expect it'd work really well with a thick beef stew as well.
Yeah, the texture would taste amazing with the stew.
@@HB-622A yeah, i see them in my laksa or other soup noodles all the time, sometimes i'll eat it as is, sometimes i'll mash it up so the soup gets a bit thick with some grit, which is way better than some restaurants overthicken with corn starch which can get a bit goopy.
I recently found this channel, and honestly there's a weird relaxed and calm feeling i get when i watch. Definitely gonna keep watching!
There's a lot of videos to watch! There's even a zombie episode...
It's the nutmeg.
A lot of us have been depending on Townsends videos to help us have a moment of calm and peace during the last year and a half. Welcome to Townsends!
@@bunnyslippers191 absolutely, it's also helped me in exploring cooking
ya hes a calming guy
Artichokes are amazing marinated. But they always make me laugh. They are the vegetable equivalent of buying a car and throwing everything else away except for the steering wheel.
Cant go wrong with beef stew, a timeless classic even if it was called Rump au Ragout, what a great find, thanks.
Timeless and cheep and healthy
@@whitedragon1204 cheap for us. Beef was expensive in most times and places.
it was called that as it’s french in origin, the same dish also influenced Italian ragu as well
@@BlaBla-pf8mf hence why it caught on in England then: if you had a french chef you had money
@@BlaBla-pf8mf sort of, beef stew doesn’t require more expensive beef cuts though and that’s the beauty of it. Can take a cheap cut of beef and cook it low and slow in bunch of savory juices and that crappy cut turns into pure magic. Specially if all day cooking it slowly. Most of the ingredients are also easily found on most farms without must fuss like onions and celery and carrots and most of the seasoning is from the cooking ina. Savory juice like mushroom ketchup back then and cheap beer..
Townsend videos always make me feel comfy somehow.
Agreed.. soothing in an old fashioned way 😁
same :)
I'm hungry
Can you add to the end of a cooking episode how in the 18th century, they would have fed the vegetable scraps to the chickens, pigs, goats, and cattle as a ration
omg, just got recommended this, im in love with this guys kitchen from the first 3 seconds :o
I was literally just thinking earlier this morning "i wonder when Townsends is going to upload a new video"
And BAM!
I was figuratively just thinking later this afternoon " I wonder when G Staxx is going to make a comment on Townsends Video in which he says that he wonders when Townsends is going to upload a new video" and the Bam, there it is.
@@bocrillz2488 Your curiosity about me has me intrigued and also rather worried. Thanks for thinking about me at least!
Guys...your not gonna believe this but.......
@@justinwebb8831 You were thinking about all of these comments appearing under a comment by G Staxxx with the replies after included and exact timing?
Literally 🙄
Me: Ah yes celery, onion, carrots - - - - - - artichokes???
Townsends: We are being ~fancy~ today.
How available were artichokes then?
@@Arbeedubya I'd be surprised if they were readily available to all but the aristocrats, but I've been wrong before.
I mean at least where i am it's pretty hard to find them anything but canned. I can find them sometimes but it's not all the time
@@civlyzed I'd imagine they were pretty "exotic" and thus rather pricey then.
@@Arbeedubya I agree, kind of like a pineapple 🍍
In these times of uncertain food prices it would be great to see food preserving techniques of days gone by. Awesome channel, I really need to get me some of that mushroom ketchup.
When I make beef stew I always add a generous squeeze of lemon whilst sauteeing the shallots, and add them into the stewpot at the end with the juice. It's a recipe that's been passed down through our family and I've never come across anything similar before! This is so interesting to see. The use of lemon in our recipe makes me wonder just how many generations of the family have been making it in this way
ive never heard of lemon in beef stew until now, that’s very interesting to hear about your family’s recipe. we would always sear the floured beef, remove it, then add red wine to the pan, im definitely gonna try the lemon tho…
That sounds super interesting! I use red wine vinegar and worcestershire, sometimes soy sauce. I'll give the lemons a try next time, I wonder if it would tenderize the beef even more.
That is so cool!
Oh I bet that's amazing
It's wonderful, I'd say add a squice of lemon juice to almost everything will make the dish taste "richer" as the juice of acidic nature enriches all the other base flavours! Try it on everything! :)
How can you not relax when watching this channel? History, cooking and a chilled vibe. This could be a show you watch on public television on Saturday afternoons. This is so well done.
Keep cooking pal never stop we need good people like you
I was enjoying this video immensely, then I saw something that was the icing on the cake. My daughter is big fan of this channel. It has been the source of many a birthday and Christmas gift. As John was preparing the dish, I saw over his shoulder the same lantern I'd given my daughter this past Christmas. It lights her writing desk area, making it cozy warm looking. Great channel, great recipes, great historical lessons.
Oh
LOL
How come Americans use the term "icing on the cake". But yet they call the stuff you put on the outside of a cake "frosting"? Surely an American should say "that's the frosting on the cake"? In the UK we call it icing, not frosting, and so it makes sense to say icing in the cake.
How did you get her to behave so well?
@@duffman18 no the icing is diffrent from frosting over here bud. Not quite sure how your confused. The frosting covers the cake. Icing is descriptive or for nice design or symbols
When life gives you Townsends, you make beef stew
Or burgoo! But dont forget the nutmeg!🤣
@@SevenHunnid a noble goal friend 😂😂😂
Glad to see Andy Milanokis references in 2021.
Baked onion.
Put some nutmeg in my gold locket
Cold Winter's Day here in Australia , This sounds Wonderful ,
i will add some Parsnip with mine tonight .
oh man, I love this guy! He's so genuine, and clearly puts a lot of love into his culinary reenactments
Strange comment easy lover
I don't personally believe in the notion "it you love your job you never work a day in your life" but the pure unbridled joy he brings to every video almost makes me rethink that.
What do you mean you don’t believe it? What’s there to believe? If it’s something you’d spend your days doing just for fun whether you had a job or not, you’re not really “working” just because you’re getting paid to do it. You’d do it for free every day just for fun because you love it.
@@barnabydodd8956 well I think that if you're doing something for fun, then you decide when you start and stop and whatnot, but if you're doing something for a job then you have to start at a certain time, and keep going whether you want to or not. It may not feel like work when you start, but eventually the days where you do your job out of obligation outnumber the ones where you do it out of passion. Just don't mix business and pleasure, you know?
We are following along and the soup is simmering!!! We used a Belgium spiced beer with cloves in it, and it smells so DIVINE!!! It’s not what I was expecting but so far it looks like it’s going to be fantastic. We made bacon gravy too, and are working on the eggs now. I’ll update when we’re done!
Well how was it?
@kapalin846 they're not done yet
@kapalin846 they’re just letting it simmer for a bit :^)
Man hopefully it’s done soon and they can update us on how it was?
AH! The adhd. It was FANTASTIC!!! The egg was just divine
I can't tell you how excited I get to watch these videos.
You, sir, have been the most wholesome youtube experience my family has ever had. You've taught my children some old tricks my grandparents didn't have enough time to teach me. I cannot thank you enough, please keep up your work!
I love this wholesome cooking. Because you know back in the day, besides the father generally everyone was involved with the cooking and it seems like the required work just to cook a meal is substantial
Always a good day when Townsends posts.
Too true
Couldn’t agree more.
Amen to that
A great day indeed!
I haven’t been paying attention at how much this channel has grown in popularity over the last few years. You definitely deserve it
Saw this in my recommendations at 2am in the morning. Instantly fell in love with the channel
Technically the artichoke is not just like a giant thistle, it literally is a giant thistle.
Yup, just unopened, leave it alone and it flowers.
Honestly the flesh on the petals are edible, so this was a bit of a waste.
@My Dixie Wrecked Your opinion? Careful. That's a dangerous thing to have on the internet.
@My Dixie Wrecked oh, you’ve never had them stuffed the Italian way if you think that. I’m not really a fan of the hearts, but stuffed they’re amazing. Very time consuming. You cook them whole and then literally stuff breadcrumbs with Parmesan into each petal, but such a treat to eat. You pull off one petal then scrape the stuffing off with your teeth, which also scrapes the soft inside of the petal. Delicious. Great for sitting around the table catching up. It’s not exactly filling or quick, so you can graze away on them for ages. Definitely a once or twice a year dish, it’s too much work to do often, but it’s the kind of dish that’s memorable to all that eat it.
@My Dixie Wrecked that is why i would recommend jerusalem artichokes. They taste like an artichoke, but they are just a roughly shaped potato. You just peel it and boil it. They are great in soups and here in France we use them in stews and ragouts also.
@@moniquem783 We found out you can pressure cook (Instant Pot) the Italian style artichokes and they take a fraction of the time to cook.
Watching these videos genuinely gives me feelings of safety. Absolutely beautiful content, John.
Bruh,
This channel is SO AMAZING! I can’t believe I stumbled on it! The great algorithm
Have you ever thought of doing your own cookbook? Having an 18th century recipe, giving a little background on it and how to cook it traditionally, but then having the directions on how to cook it using a 21st century kitchen. Just a thought, I think it would be awesome!
I could have sworn he has already put out a cookbook ... ?
Maybe I'm mistaken but if he has not yet that would certainly be a big bestseller
Nah fam I want that hearth😂
This recipe very easily translates into a 21st century kitchen. They still make Dutch ovens. Either the modern ones (which I have) or you can still get the cast iron ones from Lodge (they sell both the ones with the feet for cooking over fire as well as flat bottomed ones for a stove). First you brown the meat. The, after adding the other ingredients, you simmer it for an hour. Simmering IS simmering whether you use a fire or a gas or electric or induction stove. Its just a very slight boil. In fact, I think simmering would be harder over an open fire than it would a modern stove.
The only thing I want to know is where he got the "good gravy" from? No jarred or canned gravy or power mix back then. So where did it come from to put in the stew?
Boy, that's a *rich* stew, and it's a cold night where I am. Worst time to watch a video about beef stews :D
Where the hell are you? Everywhere seems to be baking alive.
@@tamlandipper29 It's winter in the Southern Hemisphere
God I wish I had a cold night
@@simonh6371 D'oh!
I love that this series shows such respect to our ancestors. Their way of life has insured ours.
When the “hmm” and nod happens, I know this is worth making.
Your videos have brought me so much joy. Learning about history, and the way things were prepared historically, just makes me happy. You are a great man for doing this.
I was so confused with the thumbnail haha. Didn't even think it was an egg yoke. Great video btw 👍🏾
Watching this made my stomach rumble. I'd love to try to make it myself some time.
I love that you demonstrate early cooking techniques. You're not just making food to eat, but you're definitely recreating a flavor from another era. I can relate to that in a sense. Every year my family and close friends host a powwow. It's intertribal, meaning we welcome everyone to to come no matter their religion and spirituality, bloodline, age, and status. We gather traditional dancer in regalia, a drum group, vendors with Native American crafts and foods. For the event our group prepares 2 traditionally made Native American recipes including fry bread and corn soup. Though we heat cook them with modern means we try to keep the ingredients as authentic as possible. Our fry bread is a simple flour and water based dough, cooked by deep frying it in fat, and people just can't get enough of it. But our signature dish of the powwow is corn soup. Corn was highly valued by my native ancestors and our preferred way to eat it is in the soup we eat today. We'd make the base from a turkey broth prepared by simmering a full turkey, bones and flesh, in a pot. We'd add white hominy and navy bean we soaked overnight to get soft and tender, salt to taste, and we'd have a traditional soup the masses would goble up. The event and our soup is something were really proud of.
The only kind of beef Townsend uploads, always love your videos.
Fun fact: "catsup" in this period would refer to any number of flavoring pastes, from a fishy sardine based paste, to mash vegetables and seasoning. Tomatoe centric "ketchup" would be made by Heinz in 1876!
it most likely referred to mushroom ketchup, as the definition back then spoke of a sauce made from mushrooms.
These videos are so wholesome you can't help but enjoy this little look into history.
the method with the onion and the cloves is still used today called "Piquet" in the classic French culinary term, very useful!
I know it as a cloute, (studded). The way I learned is to make a cut in the side to insert bay leaf as well. That was a lot of cloves.
Cannot find the description!
doesn't adding loose peppercorns defeat the purpose?
@@baydendora4857 biting into a peppercorn thats been stewed in a sauce wont be nearly as bad as biting into a full clove. also, blame old french chefs.
@@baydendora4857 RIGHT! ....I noticed that, and was like 🤦♂️.....🤙
Now those blokes knew how to cook. Nicely done on the video too. It is so relaxing to watch but makes me hungry! Very well executed
I was a picky eater, but still loved whenever my Mom bought an artichoke and served it for dinner. She would either boil it or steam it, not sure when she got her steamer, and then serve it whole. Each of us had a bowl of melted butter and honey, and would pull off the leaves, dip them in the butter and honey, and, well, scrape off the flesh that existed at the bottom of the leaf with our teeth. So delicious! Always a special treat. When the leaves were gone, my Dad would cut off the « thistle » part (my mother thought it was poisonous, I have no idea) and cut up the artichoke heart into cubes, and then we would all enjoy those in the butter and honey. Such good memories (this was the 70s). When I saw you cut off the top of the artichoke, I thought, « oh no, those leaves taste so good dipped in honey and butter. ». Lol. I can’t imagine artichoke in a beef stew…but, why not?!
We did that in my household too, but with mayonnaise instead of butter and honey
@@roymarshall_Mayo is where it’s at
“When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew.” ― William Goldman, The Princess Bride
“The Lizardmen will share a clean water resource and fish, the Goblins will offer places to live, and our town will give them processed goods. And in return, the Orcs will contribute labor. All the races of the Great Forest of Jura will form an alliance and build a mutually cooperative relationship." ― Rimuru Tempest, Ruler of Monsters
.....while watching Larry king live
@@lol-zp1ps Your mom did last night.
@@lol-zp1ps Taxes are even older than stew.
@@sniper1pk The real question is: Which came first? The first human or Larry King?
Absolutely fantastic, and by god, delicious! This is now one of my go-to holiday dishes.
i have never heard of adding artichokes. The egg surprised me as well.
You must try it! You canalso try macaronni soup or arroz caldo with hard boiled egg I guarantee you its the best specially in cold weather
@@jobabatay9447 I live in Florida so I can't save it for cooler weather. Lol
I love trying new things. Have a great rest of the week.
@@jobabatay9447 The macaroni soup with egg sounds great. I'll look up the arroz caldo. Thank you for the great tips. I really appreciate it.
@@SarahsAtticOfTreasures No problem! Im literally excited for you to try those! Last month it was too rainy here in the Philippines, you know, when its rainy its also cold so we decided to eat what I suggested you. The feeling was like drinking coffee/warm chocolate on a cold weather. Its comforting .
@Bloodbank I know. I love eating onions in the stew. Not full of cloves though!!!!!
I really need to stop watching these videos when I'm hungry.
U have such a postive vibe ..it shows in each of ur videos ..love it ..cant seem to stop watching ..it is honestly relaxing
Never met a beef stew and said, " ugh not another beef stew".
Love the stuff!! May have to get off my lazy butt and give this one a try😋
Hehe, it does look tasty. I can't help wondering how a beef stew with no wine in it tastes though🤔Every beef stew I ever tasted had a good slosh of red in it😄
@@pseudonayme7717 well this one has beer, and i can definitely imagine the beer adds some interesting flavor
I hate beef stew lol
@@pseudonayme7717 My mother and grandmother NEVER used wine in their stew and it tasted amazing. One does not always need spirits in food to make it taste good!
@@retroguy9494 Wine is not a spirit and wine does enhance the beef flavour very well. If I have a bottle of red wine in my disposal, I will always crack it open and drink it whenever I eat a delicious beef stew, or just a yummy steak😋🍷
I'm really happy this channel exists. Thanks for holding on to the past in the midst of screens and food delivery companies.
Freaking love this guy's content! He is the Bob Ross of cooking shows! I can watch three hours of this show at a time and not even feel the time pass.
Hey, I made a “version” of this recipe this week. So, so good. Thank you for inspiring me to try new foods!
Love the show, and please keep it up!
Hey, what did he pour at 10:34? is that melted butter?
@@geomatt911 Yeah. Apparently its just common gravy.
This channel has slowly become one of my favorites on youtube, alongside the channel Tasting History, keep up the amazing work!
It’s December 2nd. 11:55pm. Saturday. I saw the Townsends Baked Onion and am now baking two onions while watching a Townsends marathon. When the onions are ready I will add salt and grass fed butter.
Oh what a great way for my day to end. A cooking video from the Townsends!
This looks so good! I really like the addition of the artichoke and egg yolk, I'm sure it makes each bite even creamier.
Thank you 😊 for the food videos from the past,
I enjoy watching them
I love seeing new episodes from Townsends
Here in Hungary we cook this every time we make a stew, except we add pepper and tomato to make it a little bit more soupy
throw in raw mushrooms and it's called 'Hunter's Stew'....
Hey John,
Just wanted to say your channel is amazing and inspiring and the recipes are great.
The enthusiasm with which you bring them is infectious. Keep up the great work.
Beef stew being one of those feel good meals growing up as a kid this looks really really good to me! I also love just the prep and cook style too, makes it that much better =)
I love your Videos. You are such a genuine great guy. Greetings from Germany
GOD bless you and the folks in Germany. Favorite dishes are there...Sauerbraten and pear Kuchen
@@chelongogan3904 you should try Currywurst. But only in the „Ruhrgebiet“ . The Currywurst from Berlin is horrible
Here's a tip. Either boil the eggs in the stew or if boiled seperate, peel and add whole in the stew and save them for breakfast. You get a great flavour on the egg white
Yessss just sat down with my dinner to see this notification no better feeling than that
Townsends reminds me of the host from Hot Ones, except an older version ha. Both channels are great :]
"Jon Townsend is Immensely Polite While Eating Hot Wings"
Gotta say the thumbnail on this really dragged me in so much XD what a masterpiece
Key to using artichoke: throw most of it away 😅
So true! Like crab
Crab shell is good for seafood soup stock
@@mikealaniz7236 be quiet
you can eat the whole artichoke leaf by leaf. each leaf has a chunk of the "meat" on the bottom and you just take it off with yo teeth. it was the only way i ate artichoke for a long portion of my life. at the end u get to enjoy the heart of it
@@Shiesty6969 especially dipping the bottoms of the leaves in a little melted butter first. So good.
I have no idea why this was recommended to me, but I am not disappointed and I am impressed.
I love the amount of detail you do!
5:19 “Ain’t a stew without celery” -Babish
But no cilantro!
Or potatoes..
It's been 86F today in Nottingham, England. I was hoping for a 1775 Italian recipe for gelato.
86 pshhh that's mild
@@benjaminburns4412 It's not mild for the UK, we're used to cold & rain.
*Waves a fan from North of the county*
Tasting History put out a period recipe for Ice Cream Last week
@@lisavranesevic5754 yes they did and I watched it. But it wasn't hot here last week!
This is the first time I've seen Townsend's videos. It's really interesting. Thank you once again, RUclips algorithm!!
I just smile the whole way through these videos
I envy the way they can throw themselves into the past at the nutmeg tavern. The earnest enthusiasm im so glad we have youtube so i can see these things from the otherside of the world and another time!
This is very interesting. I've never seen egg yolks used in beef stew, but my Granny used to put in her spinach. She and my Papa would crumble it in and the yolk would make a nice, creamy sauce. Many Cajuns put boiled eggs directly into gumbo. There are so many recipes using egg yolks, it shows the ingenuity of people determined not to waste anything.
My Grandma puts boiled egg into her spinach lasagna! It's more to add protein, I think, since she and my late-grandpa were pescetarians. When I finally got the recipe as an adult, I was shocked to learn there was boiled egg in it. You can't detect it at all!
You can add a yolk to anything and it just makes everything taste wonderful. It's the absolute perfect thing to add at the end of any stew, or even something like chili. You add it at the end after you've already taken it off the heat. So that it doesn't harden, it just cooks from the residual heat just to the point where it thickens and emulsifies the sauce. It's safe, unless you're in the US. The US has really dirty eggs, the risk of salmonella is way higher than the risk of the eggs we have here in Europe. Here in Europe, you don't even need to refrigerate eggs. Though most people do because it makes them last longer (for weeks). But yeah it's not actually necessary. We vaccinate our chickens to get rid of salmonella. Whereas in the US they wash the eggs themselves, which paradoxically makes them more dirty, because washing the eggs while in their shells ends up removing the protective layer that stops germs and bugs from getting into the egg
So yeah if you're in the US, you're screwed (unless you have your own chickens to take eggs from). Although you can risk it it you want. They probably do just about cook enough to kill any lingering bugs.
I find so much more love and attention is offered in the culinary arts than anywhere else. The end result is a perfect dish, never a failure, thus being an artform where you truly do endeavor to do the very best you can for your customer. At least for those that respect the art, there are no shortcuts or half-assery.
You know for a fact she was hogging those egg whites.
My maternal grandmother, who is of dutch origin, used to make a beef stew, with meatballs. Interesting thing is, she also used cooked egg yolks. Also, she would cook brussel sprouts in the oven, then throw them in the pot.
the egg yolks were a garnish like this or were they stirred in and incorporated?
@@scarabin They were inside. Leftovers the next day felt even heartier because the potatoes and egg yolk would break down some, and make it creamier.
My great gramma did the same, it was the only way I ever liked brussel sprouts, sadly, she passed in 1968 at the age of 102, she had walked to California from Kentucky as a child. USA history is fascinating
Ooooh! Brussels sprouts. I’d never have thought of that. I’ll have to try that sometime.
@@merindymorgenson3184 The brussel sprouts add a nice smokey flavor to the dish.
@5:52 Every classically trained chef delights and every Italian cringes. There is plenty of good pulp on those leaves that we eat. Also in the prep of the heart, those lemons would have come in handy. The acid of the lemon juice, either on its own or under water will prevent the hearts from oxidizing quite so much. This is why lemon juice is added to apples for pies and tarts. It also helps to clean your now blackened fingers from prepping artichokes. That stew looks absolutely delicious, I'm surprised it was only cooked for an hour. Personally I like the beef falling apart in stew. With the weather starting to cool I think I'll have to try the recipe. I would sear the artichokes on their own after browning the beef but before the mirepoix then set them aside to incorporate later. With herbs, you can never go wrong with some bay leaves thrown in. Happy cooking!
My Sicilian mother used to boil whole artichoke heads. We’d sit around them, picking off individual leaves and dipping the tender ends into a mix of extra virgin olive oil and balsamic vinegar before eating and discarding the rest of the leaf. Then we’d cut up the heart and eat that too, not much went to waste.
No one cares what Italians think
@@phoenix15_ bruh
@@phoenix15_ no one cares about your opinion
@@phoenix15_ says the guy who is subscribed to like 6 Italian RUclips channels…. Also subscribed to other gems such as Lorde, Jason Mraz and Coldplay… yikes 😂
this is ooh so relaxing, i just got off from work. straight watching this
I love beef stew and haven’t had it in a while. Thank you for sharing this!
The stew looks pretty delicious. Side question, how comfortable is wearing period clothing like you're doing? Would someone from the 18th century be comfortable wearing all those layers in July?
Maybe it wasn't as hot as it is now
@@lenabreijer1311 he literally cooked everything so how is that not manual labor lol
@@austral2534 lolol the heat waves back then were worse then they are now
@@austral2534 3° may be enough to melt the ice caps but it is not enough for a person to be unable to wear clothes
You mouth breathing parrots are why nobody is taking climate science seriously
You sound like those idiots who thought the large hadron collider was making black holes
@@strangerthings88 i mean cooking isn't manual labor
These recipe videos bring me so much joy and inspiration
I wish I could smell that looks good.
Best thing to watch before sleep. I just think of making some good stew in a cabin and dream about it, along with the beautiful fiddle music. Wonderful vids
What a lovely pleasant manner this man has. The setting and music are also tastefully chosen.
Oh this is most definitly a recipe coming from either north france or south belgium. Beef, celery, carotts, onions, artichokes, mushrooms, cloves, and beer, the only place where we speak french and have all of those in the garden is here in the colder regions where we love ragout. Everything is so typical except the lemon 😃 loved it and will try it !
☺🖐
It probably originated there, you’re right. But I think the recipe itself is from colonial America I believe. I could be wrong
@@joeblow8379 It is really my feeling, this recipe just looks like my childhood so much I can almost smell it through the screen 😂 and it would actually be perfect to eat now, or at least at the begining of autumn, before the first cold and the rainy season. Our first snow was this morning so last month would have been the typical moment to eat ragout with those specific ingredients!
I've never actually seen inside of an artichoke...no wonder they're so expensive.
Grow your own! Super easy to do and you can regrow them if you harvest correctly
@@GiskardRevenlov Thanks for the tip! But I hate eating them lol. I've just noticed in the store how expensive they are.
the expense comes from them being space hogs. they require a lot of land to grow and per plant you maybe get 8-10 and it easily take up a 4'X4' space. they also don't keep particularly well so you really need to use them within a week of harvesting. and they also have a long growing season. i grew them a couple years back and i believe it's about 120 days. i started them inside about 3 months before planting outdoors so pretty labor intensive to start.
@@timepassesbye Do they taste good?
@@kylecrane3296 like most green plants, you need to pair them with something flavorful. on their own, they don't have an abundance of flavor, and don't make your first impression of an artichoke be the ones that are marinated. a fresh artichoke has to be cooked, and you can eat the heart once it's properly cleaned, and then you can take the cooked outer leaver and kind of scrape off the tender bits with your teeth. there's not a to of edible material on an artichoke. they do pair nicely with spinach and go well in dips or fondu.
This is definitely one of the best things I've seen on the internet in a while! I am hypnotized 😵💫
Looks great.. everyone that grows artichokes knows the stem is like the core and popular as a stew ingredient you slice it into coins like broccoli stems .. Turns dark green when done. Im Suprised there's no mustard seed in it
Beef and mustard just go together
Artichoke stems are my favourite part; you can even eat it raw and it's delicious, but it turns your tongue a dark blue!
@@RaspK some people find raw artichoke bitter .i like to boil in water drain it and serve w melted butter
We add a sandwich with mustard to our stew. The bread thickens the stew too.
@@Muscleduck i prefer stale french baguette bread if available w stew
I didn't know that carbon steel would cause artichokes to rust. Fascinating!
Like an apple, the flesh tends to oxidize. The carbon steel just speeds up the process.
I have a high carbon knife and you also have to be careful when cutting anything acidic, ie citrus or pickles. The knife can actually change the flavor!
@@erinhowett3630 Hmm.. This legitimately explains a few things
@@CosmicHarmony58 the benefit of high carbon is that it's very, very durable. It holds an edge very well and if you take care of it, it can become an heirloom!
@@erinhowett3630 I am a knife maker and you are speaking the truth. A carbon steel knife is by far the best steel you can get for a knife (Damascus is slightly better, but is WAY more expensive, and still technically a Carbon steel knife) most knives that you buy this day and age are made of stainless steel. It is not nearly as good as Carbon steel. The only befit is it won't rust. However if you just treat a Carbon steel knife properly you won't have any problems, no rust on the knife, and I would like to know how long the person above that said it could "change the flavor of the food." Is keeping his/her knife in contact with said food to change the flavor. I am calling BS on that statement. Carbon steel is the first choice of professional chefs the world over. If it changed the flavor of food they would pick something else.
Really love this channel. Its great to explore all the different dishes. Totally amazed, and it looks great, presented by a most proffessional host!
I absolutely love how lemon compliments other flavors, and I love clove-with-beef I'm so curious about this
for that size pot, it should have been maybe 2 cloves in the onion, it's supposed to be subtle
Very interesting. I’ll make this when winter starts again.
It's really interesting how we have been using the same, or at least very similar, techniques for so long.
I made this today! It was so good! I first made the mushroom ketchup recipe and the gravy recipe with the anchovy first as they are ingredients in this stew. Next time I will sub out the artichoke for potatoes. I might add some parsnips too.
Smart move subbing that artichoke lol
❤️. If you're not married yet, you're about to be! Lol.