I omitted the kale & used leeks, parsnips, carrots, onions, shallots, celery, peas, mushrooms, & potatoes, in addition to garlic, tomato paste, Sherry wine, salt & pepper to taste, etc. I served it with garlic bread. When I serve it over mashed potatoes, I leave the potatoes out from the stew. Everything is done on the stove top. Delicious! A comfort food!
these women did not mince words. truly top 3 stew i've ever tasted. i just polished off my third bowl and came here to say thank you julia, bridget and the fine people at america's test kitchen. well done
This Canadian loves America's Test Kitchen! Excellent recipes by terrific instructors. Oh, and kale is a good, hearty, power-packed ingredient for these colder months to add to one's stew. Kale, Swiss chard, Chinese broccoli, collard greens, or rapini. Your stew; your choice. More vegetables; the better, I say to get through Autumn and Winter. Serve with a nice, fresh, crusty loaf of bread to soak up every drop of that beautiful broth and there is no better dinner. C'est très bien. Délicieux!
I TRULY "LOVE" WATCHING YOU TWO LADIES EVERY SATURDAY ON PBS ALONG WITH THE REST OF THE GREAT KITCHEN CREW, BUT WISH YOU WERE ON MORE THAN ONCE A WEEK. ANY HOW......THANKS FOR MAKING COOKING LOOK SO EASY AND FUN.
This is, hands down, the best stew I have ever had. The meat is so tenderly delicious, and the wine adds a complex flavor. I have made this recipe twice and both times it has come out heavenly. The first time, I followed the recipe to a T. The second time, I had bison stew meat and I substituted radishes for the potatoes for a lower carb meal. I think that adding the wine plus the slow cooking in the oven may be the secret to this delicious recipe.
Have wondered about other recipes which put the veg in at the beginning, resulting in mushy texture. Have modified my technique as per the ATK recipe which results in a one-pot meal with fresh-tasting veg! Thanks.
A humble beef stew can be the most magnificent meal if done properly. You did it properly and more! I play around with beef stew in order to get the most beefy flavour. I begin by sautéing two grapefruit sized diced onions for about ten minutes then adding beef chunks, mushrooms and grated garlic and thoroughly browning it all. This gets me the unique intense flavour of beef that I like. I then go on to add liquids, veggies and thickener. I love that you added kale so am going to add it to my next stew. Thanks for this incredible recipe. Cheers, Colin.
This video convinced me that making this stew would be worth a couple hours of my time. These ingredients will be going on my shopping list! Thanks, ATK! And I always smile at Julia's enduring love for kale every time it comes up, a recurring theme over the years. So charming.
Always enjoy learning from ATK. You two wonderfully personable ladies, Cook's Kitchen, Gearheads, the Taste Test episodes, & especially your Test Kitchen segments. All of the on-camera ATK Crew is top notch. My Dad taught me his Beef Stew 40 years ago, but I'll try yours, as ATK has yet to let me down. Cheers & God Bless.
I made this tonight. I really liked the flavor, but next time I’m leaving out the kale. Oh, and I didn’t have a whole cup of red wine- next time I’ll make sure I have the full cup and a half.
loved this on the eve of thanksgiving. so satisfying. reminds of my childhood, dad would make oxtail soup with parsnips carrots and turnips. gallons of it and the neighbors would come over for a bowl!
Great video, which makes me want try kale and parsnips in a recipe, but the recipe link goes to a page where a membership is required, which has not happened before when coming from the RUclips video description. Fortunately, I’ve got the ATK seasons 1-19 cookbook and I’m hoping the recipe is in it.
Making this for a picky family? Just blend the mushrooms and sauce towards the end of the cooking process. This is one of those meals, where every bite makes you pause, as your eyes roll back in your head and you groan from delight and disbelief. This is in my top 5 comfort foods, unbelievably good!
Tomato paste is not part of this beef stew recipe but many people add it to that because the taste becomes succulent and delicious however you both are awesome chefs you made exceptionally great beef stew with mushrooms and kale that I haven't eaten that I had heard of mushrooms but I didn't know kale before this video is very helpful for everyone thanks.
I made a combo of their recipe and Tyler Florence's recipe. Used Pinot Noir red wine. Veggies were onion, red potatoes, carrots green peas. I browned with salt, pepper and flower. I used button mushrooms, fresh tyme, shaved orange peels. I did on the stove top and in the oven. I am making again now and will add celery rhis time and use a portobello mushroom instead. I also did their chicken broth and beef combo. I did not use kale. I took to work and shared, everyone said it was awesome. It did not last long. After prep work I found this pretty easy to make. I will do the flour roue this time and tomato paste. Also my red wine wasn't and isn't a blend. Im using pearl onions this time. I cooked on the stove 1hr 45 mins with all veggies except peas and potatoes and added the potatoes then went into the oven for 1 hour. When it came out i added the peas and parsley and they bathed for about 15-20 mins. Also I did 750ml of wine, the whole bottole
I bought the ingredients as mentioned, it seemed as though I had to much when pairing visually to what the ladies had, it seemed like I had twice as much ingredients than necessary. Very delicious and I will make it again for sure.
I've seen many channels in utube claimed their beef stew is the best one, but after I've gone through your video, now I knew what is " BEST OF THE BEST".. supposed to be‼️ FIVE 🌟🌟🌟🌟🌟 STARS ✨TOP NOTCH ✨ 🕊️ CHEF 🕊️ No 1
Love just about every recipe you all present to us and the many cookbooks and magazine articles you write. Thanks and I must keep on learning a lot from you thanks.
Wow, this was delicious! The only thing was, despite putting it in our gas oven at 350F for an extra 2 hours after adding the veg, all of them were still completely raw! I ended up having to bring to a boil on the stove for an additional 20 min before the potatoes were only just done. Not sure what went wrong, but despite taking six hours to make (start to finish), it was delicious! Gobbled up in appreciative silence by the whole family! (Also, I love how friendly and nice you 2 are, with each other. Lovely dynamic!)
Same thing happened to me ... I left in oven for some more time... then removed the vegetables and microwaved them ... it was ok ... weird. Assuming today all will be fine ... because I’m not giving any away. Lol that was 2nd time ... first time was great.
So the third time it was perfect. Like first time. Since it was too warm to put in fridge I put it outside on deck ... it was well below freezing . Next day it was frozen thru. Reheated in 300 oven when ready to serve it. Got a rave review. All times I’ve left the kale out.
How did it turn out? I'm making it right now for dinner tonight. My wife is out Christmas shopping so by the time she gets home she will be tired and hungry!
Great looking stew. I was thinking of instead of braising in the oven, if I could move over to a crock pot for that step of cooking and simmer it for the day.
I ran to the grocery today and I grabbed all the ingredients except the mushroom..the store was out of mushrooms..haven’t heard of a run on mushrooms, but there you go.
I couldn’t get just one portobello, I had to get a tray of 4. I took one and coated it in an Asian style marinade and grilled it with a little cheese and put it on sourdough bread with Japanese mayonnaise and it was delicious. I wish some of the burger joints offered a portobello “burger.”
Haven’t made it yet but I was skeptical about the vegetables. After watching video I changed my mind. I’ll make it as presented. Red wine and mushrooms check and check.
P.S. Before 2012, the biggest buyers of kale were caterers who used the cruciferous greenery to line food displays. Kale has been around for a long time, but never before has it been consumed so ravenously, or served as a symbol of pop culture. And Kale is rough on the digestive tract. And Kale is on the way out. I suggest Turnip Greens which are yummy, or Spinach, or Collard Greens. All three have been enjoyed for decades, if not longer.
I grew up on Southern - Soul Food. We ate all kind of greens including kale. People complain about how long we cook greens, but I believe it helps to avoid complications of excessive oxalates and the harshness on the digestive system. So, I've been eating kale, collards, turnip, rabe, mustard....greens, all of my life- long time. 😀
@@sunrae7680 I'm Southern too! It's a long tale, but my love of turnip greens started as a baby who wasn't yet allowed food! According to my grandmother, Froggie, "the baby asked for 'em." The reason I cook them so long is for flavor. No matter what you season them with, the true turnip green taste only comes out with time. I love STRONG GREENS! Being a true southerner, I season with pork. The best greens and pork comes from the farmer's markets! Just last weekend I bought 6 lbs. of turnip greens!
Scratch the kale, I say. Substitute chard or beet greens. Also, check the parsnips you use; some may have a woody core that should be trimmed out before cooking.
Thanks! Made this tonight here is Minnesota (made it all the way to -1ºF today) and this stew really hit the spot! It's in my go-to soup/stew list. I think I'll skip the peas next time--I don't like peas all that much, unless it's split pea and smoked ham hock soup :^) I find the pea flavor doesn't go well with the stew flavor. The kale works perfect, to me.
It takes around 4 hours to make this Stew. Really impressed with how delicious and tender the meat is. I only had regular sliced mushrooms and not Portabella. Next time I would use Portabella I did not have red wine and so used the recommended broths and tomato paste. It was o.k. But was missing that punch..I The addition of the other vegetables was good. The gravy could be a bit thicker and easy to make this happen. Overall I give his recipe 7 out of 10.
We just made it and doubled the kale 😆 Added at the same time with the rest of the veggies though so it was nice and cooked down... And a good stir halfway through! 🙌
That's an all day job in the kitchen to make this stew. Hard to make this recipe when you get home at 6 and everyone is hungry. Gonna make it in my Instant-Pot.
ATK is the best cooking show ever to be on TV. They show you correct techniques and teach you about the science of cooking without making home cooks feel inferior. Food Network is a joke and has been for the past 15 years, nothing but competition/reality shows and reruns from the year 2003.
I might add spinach to mine, as some have said, and maybe the parsnips, but not Kale. I'm not a huge fan of mushrooms, but I can tolerate them. And you have to add Worcestershire sauce, don't you? I add lots of other herbs and spices as well. I think for stew you just have to enhance the overall flavor as much as you can. For a roast it's more about the roast and less the overall flavor, but I like my stew to smack me in the face with flavor. For me stew is a stove top thing. I like to stay on top of it and taste it often, plus I give it plenty of time to deepen the flavors. Nice big chunks of the veggies are important too so that they hold some heat as you eat it -- perfect for warming you up. 😉
@@linkinsam1796 Not according to Campbell’s. Both stock and broth are made from simmering bones with vegetables. The real difference is that stock is simmered for a much longer time. www.campbells.com/swanson/broth-vs-stock-vs-bone-broth/
There are 2 stews I want to learn how to make. I hope Americas Test Kitchen will undertake and show how to make it the best. The first is a pork ribs with lotus root. The second is Bouillabaisse, I really want to know how to make this soup.
Did she add bay leaf? I'd leave out the bay leaf and the kale but add instead red chard. I would do exactly what she did for the rest of the stew. It looks fantastic. I love that she added parsnips. They add such flavor. I think I'll make this this weekend.
ik im not americas test kitchen but i think you definitely can, just beware that parts of the broccoli flowers might fall off into the stew which you might not want (just a personal preference thing, up to you) and broccoli can (but not always) have a stronger flavour, but i think u definitely could 😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎
I omitted the kale & used leeks, parsnips, carrots, onions, shallots, celery, peas, mushrooms, & potatoes, in addition to garlic, tomato paste, Sherry wine, salt & pepper to taste, etc. I served it with garlic bread. When I serve it over mashed potatoes, I leave the potatoes out from the stew. Everything is done on the stove top. Delicious! A comfort food!
these women did not mince words. truly top 3 stew i've ever tasted. i just polished off my third bowl and came here to say thank you julia, bridget and the fine people at america's test kitchen. well done
Not the third bowl 😂 😭
This Canadian loves America's Test Kitchen! Excellent recipes by terrific instructors. Oh, and kale is a good, hearty, power-packed ingredient for these colder months to add to one's stew. Kale, Swiss chard, Chinese broccoli, collard greens, or rapini. Your stew; your choice. More vegetables; the better, I say to get through Autumn and Winter. Serve with a nice, fresh, crusty loaf of bread to soak up every drop of that beautiful broth and there is no better dinner. C'est très bien. Délicieux!
J'espair qu'il est tres bon pour manger. (I hope my French isn't too mangled. This dish seems to call for some French.)
too bad we have to pay for the recipes from them though. Jeez
@@nighthawk_predator1877 You could probably borrow their cookbook from the local library.
I TRULY "LOVE" WATCHING YOU TWO LADIES EVERY SATURDAY ON PBS ALONG WITH THE REST OF THE GREAT KITCHEN CREW, BUT WISH YOU WERE ON MORE THAN ONCE A WEEK. ANY HOW......THANKS FOR MAKING COOKING LOOK SO EASY AND FUN.
7:39 I use cabbage instead of the kale or Chard in my cooking. Thanks for sharing this with me 😊. Hello from Indiana USA and this 62 year old lady.
Oh that cabbage is a great idea! Thanks!
This is, hands down, the best stew I have ever had. The meat is so tenderly delicious, and the wine adds a complex flavor. I have made this recipe twice and both times it has come out heavenly. The first time, I followed the recipe to a T. The second time, I had bison stew meat and I substituted radishes for the potatoes for a lower carb meal. I think that adding the wine plus the slow cooking in the oven may be the secret to this delicious recipe.
You are
both adorable Chefs, I truly enjoy watching your shows... I watched you 10 years ago... very inspirational!
Have wondered about other recipes which put the veg in at the beginning, resulting in mushy texture. Have modified my technique as per the ATK recipe which results in a one-pot meal with fresh-tasting veg! Thanks.
Making this now, 1 1/2 hours to go until chow is ready! All steps followed , should come out good! Thanks for this simple no nonsense cooking show
A humble beef stew can be the most magnificent meal if done properly. You did it properly and more! I play around with beef stew in order to get the most beefy flavour. I begin by sautéing two grapefruit sized diced onions for about ten minutes then adding beef chunks, mushrooms and grated garlic and thoroughly browning it all. This gets me the unique intense flavour of beef that I like. I then go on to add liquids, veggies and thickener. I love that you added kale so am going to add it to my next stew. Thanks for this incredible recipe. Cheers, Colin.
Do you drench your beef in flour before you brown it. Do you brown your onions til brown?
oh so good, I just made it and I could not believe how kale goes so well in this soup, love love love it, thank you.
But does it go well in this stew?
@@davidwilliams7935 yes, it does, I made this soup 2 times already.
You ladies rock.
That stew looks amazing.
This video convinced me that making this stew would be worth a couple hours of my time. These ingredients will be going on my shopping list! Thanks, ATK! And I always smile at Julia's enduring love for kale every time it comes up, a recurring theme over the years. So charming.
Always enjoy learning from ATK. You two wonderfully personable ladies, Cook's Kitchen, Gearheads, the Taste Test episodes, & especially your Test Kitchen segments. All of the on-camera ATK Crew is top notch.
My Dad taught me his Beef Stew 40 years ago, but I'll try yours, as ATK has yet to let me down.
Cheers & God Bless.
Never had kale in my stew, but I am excited to put this recipe together . . . Thank you for all you at ATK do. I Love ATK
soo good. left out the kale, instead of added greens...Love your Soups & Stew book. Must have......
I made this tonight. I really liked the flavor, but next time I’m leaving out the kale. Oh, and I didn’t have a whole cup of red wine- next time I’ll make sure I have the full cup and a half.
Yes. No kale please.
Looks delicious, I will try in the summertime.
You are amazing, both girls! I lime you very much. Always smiling, laughing. Thanks.
loved this on the eve of thanksgiving. so satisfying. reminds of my childhood, dad would make oxtail soup with parsnips carrots and turnips. gallons of it and the neighbors would come over for a bowl!
I haven't had Ox tail stew in years, My mom would make it when I was a kid. I can remember the look on my friends face when I said "ox tail"
Sounds like the best of stews, and I am no slouch. Love the idea of adding greens in the last minutes! 😊
One of my favs of all time, thank you ATK!
Loved the new twist on making stew. I always followed my moms hearty stew on the farm
I followed this recipe precisely. It's now in the oven. If it tastes nearly as great as my kitchen does, it should be a winner. Thanks guys!!
Your kitchen tastes good ?
Oh so very tasty. Love it. Beef is always a good choice.. keep your program coming. We need more incentives. ..
Great video, which makes me want try kale and parsnips in a recipe, but the recipe link goes to a page where a membership is required, which has not happened before when coming from the RUclips video description. Fortunately, I’ve got the ATK seasons 1-19 cookbook and I’m hoping the recipe is in it.
Julia cooks like I do. She's my #1
These people are the best. I grew up watching them here in New England… they make no false statements. Follow there instructions….
Making this for a picky family? Just blend the mushrooms and sauce towards the end of the cooking process. This is one of those meals, where every bite makes you pause, as your eyes roll back in your head and you groan from delight and disbelief. This is in my top 5 comfort foods, unbelievably good!
I wish these 2 ladies would open a take out order restaurant in my neighborhood.
Tomato paste is not part of this beef stew recipe but many people add it to that because the taste becomes succulent and delicious however you both are awesome chefs you made exceptionally great beef stew with mushrooms and kale that I haven't eaten that I had heard of mushrooms but I didn't know kale before this video is very helpful for everyone thanks.
I’m cooking your stew recipe right now. Thank you so much 😊
But I am making stew this weekend I will make your way loved the greens sooooo. healthy too. Luv ya guys
Nice hair cut! Dear Julia! New idea using kale in stew.... looked delicious! 😉👍
I made a combo of their recipe and Tyler Florence's recipe. Used Pinot Noir red wine. Veggies were onion, red potatoes, carrots green peas. I browned with salt, pepper and flower. I used button mushrooms, fresh tyme, shaved orange peels. I did on the stove top and in the oven. I am making again now and will add celery rhis time and use a portobello mushroom instead. I also did their chicken broth and beef combo. I did not use kale. I took to work and shared, everyone said it was awesome. It did not last long. After prep work I found this pretty easy to make. I will do the flour roue this time and tomato paste. Also my red wine wasn't and isn't a blend. Im using pearl onions this time. I cooked on the stove 1hr 45 mins with all veggies except peas and potatoes and added the potatoes then went into the oven for 1 hour. When it came out i added the peas and parsley and they bathed for about 15-20 mins. Also I did 750ml of wine, the whole bottole
I bought the ingredients as mentioned, it seemed as though I had to much when pairing visually to what the ladies had, it seemed like I had twice as much ingredients than necessary. Very delicious and I will make it again for sure.
This was delicious.
The kale is an excellent addition.
I'm making this now. It's a long process but I'm sure it will taste delicious
pro tip, if you're planning for leftovers leave the greens and peas out and add them next day when its reheating.
I've seen many channels in utube claimed their beef stew is the best one, but after I've gone through your video, now I knew what is " BEST OF THE BEST".. supposed to be‼️
FIVE 🌟🌟🌟🌟🌟 STARS
✨TOP NOTCH ✨
🕊️ CHEF 🕊️
No 1
Love just about every recipe you all present to us and the many cookbooks and magazine articles you write. Thanks and I must keep on learning a lot from you thanks.
I changed a couple of ingredients, excellent recipe!
Amazing recipe. I'm not a fan of a few ingredients so I swapped parsnips with celery and peas with leeks.
Made this last night and it came out flawless !! Thanks ATK.
Love these recipes. Thanks
I love these guys.
That looks super delicious .. thank you
Wow, this was delicious! The only thing was, despite putting it in our gas oven at 350F for an extra 2 hours after adding the veg, all of them were still completely raw! I ended up having to bring to a boil on the stove for an additional 20 min before the potatoes were only just done. Not sure what went wrong, but despite taking six hours to make (start to finish), it was delicious! Gobbled up in appreciative silence by the whole family! (Also, I love how friendly and nice you 2 are, with each other. Lovely dynamic!)
DID YOU USE A DUTCH OVEN POT?
Same thing happened to me ... I left in oven for some more time... then removed the vegetables and microwaved them ... it was ok ... weird. Assuming today all will be fine ... because I’m not giving any away. Lol that was 2nd time ... first time was great.
I thought she said it should go into a 300 degree oven. Maybe that was the issue? I hope you figure it out cuz this looks too good! 😄
So the third time it was perfect. Like first time. Since it was too warm to put in fridge I put it outside on deck ... it was well below freezing . Next day it was frozen thru. Reheated in 300 oven when ready to serve it. Got a rave review. All times I’ve left the kale out.
maybe get an oven thermometer to verify the temperature?
Thank you, can almost smell it!
What temperature do you set the oven?
monthly Stew segments please!
9:25 oh, and Hello from Quarantine
I will never use anything this channel presents. I tried one thing and it was false. They want money from you.
Add multiple hours to this recipe.
Trying your beef stew today hope I can make good. You ladies are great.😊
How did it turn out? I'm making it right now for dinner tonight. My wife is out Christmas shopping so by the time she gets home she will be tired and hungry!
Was really good 👍
Great looking stew. I was thinking of instead of braising in the oven, if I could move over to a crock pot for that step of cooking and simmer it for the day.
I was thinking the very same thing.
@@curiouslyme524 it works just fine.
I ran to the grocery today and I grabbed all the ingredients except the mushroom..the store was out of mushrooms..haven’t heard of a run on mushrooms, but there you go.
You can use dry, reconstituted, mushrooms from the Asian grocery, and include the water in the recipe. You won't regret it!
I'll trade you one portobello for two rolls of toilet paper
I went to three grocery stores & could not find garlic or ginger. What? Really? The strange things that have dissapeared during this quarantine.
I couldn’t get just one portobello, I had to get a tray of 4. I took one and coated it in an Asian style marinade and grilled it with a little cheese and put it on sourdough bread with Japanese mayonnaise and it was delicious. I wish some of the burger joints offered a portobello “burger.”
@@Mark_Mars IT IS ABOUT THAT TIME AGAIN WITH THE SECOND WAVE
Haven’t made it yet but I was skeptical about the vegetables. After watching video I changed my mind. I’ll make it as presented. Red wine and mushrooms check and check.
P.S. Before 2012, the biggest buyers of kale were caterers who used the cruciferous greenery to line food displays. Kale has been around for a long time, but never before has it been consumed so ravenously, or served as a symbol of pop culture.
And Kale is rough on the digestive tract. And Kale is on the way out.
I suggest Turnip Greens which are yummy, or Spinach, or Collard Greens. All three have been enjoyed for decades, if not longer.
I grew up on Southern - Soul Food. We ate all kind of greens including kale. People complain about how long we cook greens, but I believe it helps to avoid complications of excessive oxalates and the harshness on the digestive system. So, I've been eating kale, collards, turnip, rabe, mustard....greens, all of my life- long time. 😀
Kale taste like green-pot-scrubbies.
@@sunrae7680 I'm Southern too! It's a long tale, but my love of turnip greens started as a baby who wasn't yet allowed food! According to my grandmother, Froggie, "the baby asked for 'em."
The reason I cook them so long is for flavor. No matter what you season them with, the true turnip green taste only comes out with time. I love STRONG GREENS! Being a true southerner, I season with pork. The best greens and pork comes from the farmer's markets! Just last weekend I bought 6 lbs. of turnip greens!
@@sunrae7680 PS... Soul Food is the best!
Those would be good instead of kale. You might try Swiss chard - its flavor is very mild.
Scratch the kale, I say. Substitute chard or beet greens.
Also, check the parsnips you use; some may have a woody core that should be trimmed out before cooking.
I made it for company, and it got raves! Thank you.
Love you guys!!!!!!!!
Thanks! Made this tonight here is Minnesota (made it all the way to -1ºF today) and this stew really hit the spot! It's in my go-to soup/stew list. I think I'll skip the peas next time--I don't like peas all that much, unless it's split pea and smoked ham hock soup :^) I find the pea flavor doesn't go well with the stew flavor. The kale works perfect, to me.
I was gonna write another beef pun for this one...
But that would be *Stew*-pid of me!
GROAN!
😂🤣😂
Hehe
It's OK he has a day job.
Don't pork it up!
Love, love, love this. Want to make it.☺☺☺
Looks so good! Question: WHAT if one cannot have red wine? Would pomegranate juice substitute well for the red wine? Thanks so much! Looks amazing!
Sherry can be used. It's made from white grapes.
I would substitute the kale for mustard greens. (Love these ladies)
It takes around 4 hours to make this Stew. Really impressed with how delicious and tender the meat is. I only had regular sliced mushrooms and not Portabella. Next time I would use Portabella
I did not have red wine and so used the recommended broths and tomato paste. It was o.k. But was missing that punch..I
The addition of the other vegetables was good.
The gravy could be a bit thicker and easy to make this happen.
Overall I give his recipe 7 out of 10.
You needed the red wine
Now that looks like how a delicious stew should look.
What can you substitute for the wine?
No kale in my stew please!! Thanks.
We just made it and doubled the kale 😆 Added at the same time with the rest of the veggies though so it was nice and cooked down... And a good stir halfway through! 🙌
You are missing out in more ways than one.
I agree! A hard pass on the kale!
@@TampabruhSame! I'm not a fan of kale.
I like kale in certain recipes, but not in beef stew.
That's an all day job in the kitchen to make this stew. Hard to make this recipe when you get home at 6 and everyone is hungry.
Gonna make it in my Instant-Pot.
Tricycle
How did it taste from the instant pot?
It looks delicious 😋
Could you tell me what Chalk beef is known as in UK? Thank you.
Ask for beef blade shoulder roasts.
It's chuck not chalk if that helps.
Chuck, shoulder blade 👍
Doesn't matter what you use.
They cook with a kiln in the UK and ruin everything.
I thought I was the only person in the world who mixed beef and chicken broth together. Now I no I am not alone on this planet.
Just curious, why do you use vegetable oil and not olive oil?
Love you ladies!!!
Don't they, especially in the new outfits, and the HD! Yummy...
ATK is the best cooking show ever to be on TV. They show you correct techniques and teach you about the science of cooking without making home cooks feel inferior. Food Network is a joke and has been for the past 15 years, nothing but competition/reality shows and reruns from the year 2003.
I might add spinach to mine, as some have said, and maybe the parsnips, but not Kale. I'm not a huge fan of mushrooms, but I can tolerate them. And you have to add Worcestershire sauce, don't you? I add lots of other herbs and spices as well. I think for stew you just have to enhance the overall flavor as much as you can. For a roast it's more about the roast and less the overall flavor, but I like my stew to smack me in the face with flavor. For me stew is a stove top thing. I like to stay on top of it and taste it often, plus I give it plenty of time to deepen the flavors. Nice big chunks of the veggies are important too so that they hold some heat as you eat it -- perfect for warming you up. 😉
"Lots of water" for big flavor? Nooooo.....lots of stock for big favor
@@oneitalia2312Exactly! Water should just be used to cook pasta. Stock or broth, yes. Water, no.
Excellent stew
Gave your video a like even though there was kale 😝
Too funny.
If you want to have sex when you're pushing 100, EAT YOUR KALE...
Great dish. What's the difference between a stock and a broth. ?
Three letters, S, C, K...
Stock is made from the bones and broth is made from the meat of the animal. In my opinion stock tastes better, it has a cleaner less muddled flavor.
@@linkinsam1796 Not according to Campbell’s. Both stock and broth are made from simmering bones with vegetables. The real difference is that stock is simmered for a much longer time.
www.campbells.com/swanson/broth-vs-stock-vs-bone-broth/
Thank you.
I'm suing for a sample of this stew.
Made this today. Since it’s St. Patrick’s Day I added Guinness instead of the wine.
How all do you cook in stove for
Any recommendations for the red wine?
My gf (caterer) always tells me, "If you can't stand to drink it, don't stand to cook with it."
Cabernet. Pretty much any harvest will do, so don't use your pricey bottle. The flavor it adds is unreal.
How to adjust for the slow cooker?
No salt or pepper? Looks good!
She added salt and pepper to the meat before she browned it. I would taste to see if it needs more.
Great stew despite not having portabella or parsnips. Kale was good. Took about an hour extra to cook potatoes. All in all, very good.
There are 2 stews I want to learn how to make. I hope Americas Test Kitchen will undertake and show how to make it the best. The first is a pork ribs with lotus root. The second is Bouillabaisse, I really want to know how to make this soup.
They made a Chicken Bouillabaise: ruclips.net/video/vgYL1fCl6ZU/видео.html
It's all over RUclips
Yummy
Here in Norway we call this stew "LAPSKAUS " and it's very common here :-)
Looks very yummy, I love stew. No kale for me though too much vitamin k in it.
This looks DELICIOUS!!
Can your show add graphics saying what you're doing. Ex: spelling out what ingredients, temps, etc.
Could I use spinach instead of kale
That bay leaf comment was diced at you, Mr. Kimball ; 0
Did she add bay leaf? I'd leave out the bay leaf and the kale but add instead red chard. I would do exactly what she did for the rest of the stew. It looks fantastic. I love that she added parsnips. They add such flavor. I think I'll make this this weekend.
And now am hungry
They lost me at kale.
You'll be okay. Just leave it out.
Use chard which will cook in 10 minutes. You could also use spinach, just add it with the parsley after taking the pot out of the oven.
@@sav7568 Spinach is fabulous in a stew.
@@sunflowerbaby1853 I’ll try that- no one liked the kale! That seams healthier than the barley I was thinking about!
@@sunflowerbaby1853 agree and great for our immune system:)
Yummy.
Great recipe and beef stew is not one of my favs, though I do like chicken stew!
It is posible to use broccoly flowers insted kail leaves.🥦🥦🥦🥦
ik im not americas test kitchen but i think you definitely can, just beware that parts of the broccoli flowers might fall off into the stew which you might not want (just a personal preference thing, up to you) and broccoli can (but not always) have a stronger flavour, but i think u definitely could 😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎😎