What, no Marmite? 😊 This looks wonderful and it will be added to my fall/ winter rotation. And yes, I would be adding peas and some creamer potatoes to this. Yum!! Happy Thanksgiving to you both!
Love tarragon! I'm also a marjoram person. I'd make this in the pressure cooker (reducing the initial liquid by 1/3 to account for no evaporation during cooking).
Love it! Butternut Squash is underrated in my opinion, just made a lentil soup with butternut and turned out delicious. The big debate with a stew a) the fork or b) the spoon 🤣Definitely a biscuit😋 Will be trying out this recipe next time we find beef on sale.
❤ I love stews and soups from all over the world and from every culture. I have not met a soup or stew that I did not like. One can make a big pot of soup and then can or freeze the leftovers. When friends or family are filling under the weather, I make my "get better" chicken and vegetable soup. I use as many fresh from my garden vegetables as possible. I will take it to them accompanied with fresh bread from my favorite bakery. 😊
Awesome fall recipe. It's that time of year when the aroma of a food fills the house and we sit together and enjoy comfort food that not only fills the belly but the soul.
Made this tonight.... white wine, no tarragon... and amazing is an accurate description. And to think the leftovers will probably be better. Beautiful recipe.
Looks delicious! I became tarragoned out many years ago but have started back using it again. Wonderful herb with almost everything. Thanks for another must do dinner.
I'm definitely going to try this. I like to use my garden butternut squash in different recipes. I will change out the beef for venison. Thank you for the recipe.
Two things I have found that are affordable recently here in Ottawa is a blade roast, and beef heart. My kids love beef heart in a stew, and I find that blade roast has a lot of flavor. For vegetables, I have tried green radish, or daikon. The green radish has more flavor, but the daikon was really cheap. Edit: I should add that I have never put squash of any variety in stew, and I can't imagine why I haven't. That will change immediately thanks to your delicious looking recipe video.
Have now made this twice, second time with frozen peas. Made some mash potatoes too and made a flat mound on my plate and put the stew on top. Not only did it look great but really enjoyed having them with it. Us maritimers love potatos
Another option for thickening is cooking dumplings on top of the stew just before the veggies are done. Remove the dumplings when they are done and give the stew a stir and a quick simmer. Perfect!
Loved your flour and beurre manie comments! Made me smile. My mother also added tomato paste to her beef stew - and sometimes kielbasa. I tend to go for a Carbonnade with some type of mushrooms, beer and thyme. I guess that’s the joy of a stew - you make it with what you want and have on hand. Thanks for a great video, as always!
Your 2 community posts today gave us a sample of beef cooked with white wine and red wine respectively with lengthy explanations about both. Excellent result. Glad you can sit down and enjoy it now. Thank you, Glen. (Oh, by the way, I had mentioned in another comment that I laugh every time I see you lick the beaters with raw egg, raw flour, etc. without any concern about "raw" taste or salmonella.) I'm with you! Ha Ha. - Marilyn
I'm inspired! Fascinating how about the white wine... It would make it sweeter? Maybe I'll try half and half lol. And I might add a tiny bit of fish sauce because - tho I hate fish - I find that the umami richness of fish sauce is phenomenal in almost everything!
I just made chicken broth yesterday, and I don't have any meat at the moment, but exactly all the rest of your ingredients seem perfect for making either a veg stew or a big pot of soup with that broth.
B-nut squash is one of my mainstays! I'll make this stew but using prairie raised bison. Thanks for the delightful recipe. Lucky woman walks in at the perfect moment! Cheers
Ooh now, that does look good. I've already ordered tarragon and savory (online). The other ingredients I can find in a supermarket near me. Thumbs up for this one.
Hallelujah and Amen on the browning of the beef!!!! And thank you for the hint as to when to add the vinegar when not using wine. All the information concerning using white wine instead of red because I am more likely to have white in the house then red!
Since you are cooking your way through what I have grown, I anxiously await your tomatillo recipe! I grow them every year, but I am looking for more ways to use them, besides salsa.
You said not to worry about the summer savoury, you don’t need it. Did you hear the collective gasp from Nova Scotians watching? Lol. Thanks for a great recipe. Will definitely try it - with the savoury.
Just found your channel & I love your presentation. This would be great with ale instead of the wine, though I'd like what you've cooked in this video. Saved & shared
I love stew and soup season. Last weekend it was so hot I ran my AC. 32°+ C. This weekend it's about 7 or 8°C. What a difference!. Perfect for bread baking.
I have a favorite lentil stew recipe that calls for summer savory, and it used to be fairly easy to find here in the States, but has pretty much completely disappeared lately. Don't know why, other than maybe just not enough recipes used it.
That looks so good! I cooked with tarragon a lot in my twenties and loved it until one day I didn't. So weird. I am not sure why but I often substitute oregano when a recipe calls for tarragon. That said, this still looks delicious!
I first heard about beurre marney (spelling? I’m not sure how to spell it) from Glen and it is now one of my favourite thickening methods. This looks great and might be added to my list soon, though I may need to use ground beef based on my local grocery prices.
Paul Prudhome, on his tv show, made large quantities of roux, and put it in mason jars he kept in the fridge until needed. He made: White roux, melt the butter, add the flour, and remove from the heat; Blonde roux, which was lightly browned; a Brown or Brunette Roux, which was quite dark; and, a Chocolate roux, which was a very dark, chocolate color. He used the different colors for different recipes, depending on the flavor profile he was building.
Yeah, i spent a lot of money on stew beef a while back, but it made a lot of meals for me, so per meal it wasn't as expensive as eating processed foods. Thanks for sharing your cooking wisdom with us. ❤
I tried this recipe, using a wok (for frying) and a large slow cooker. A few points: 1) Frying the onion with carrots had me concerned. I was worried that the onion wouldn’t cook properly, because the carrot pieces would be in the way, and I should be cooking these two separately. It turned out okay, though. 2) Perhaps the slow cooker makes a difference, but there was a vast amount of liquid by end of cooking. Half the amount of stock would be plenty. Fortunately, my wok is large enough to be useful in making a reduction. 3) I should have added the squash and let it cook through, before stirring in the beurre manie. That would have been better, I think. 4) It looks magnificent! Haven’t tasted it yet.
No celery-hmm Most of the time I have a "white roux" lurking about..almost beurre meunière, but I use really warm melted butter..not cooked but not just mashed either. I melt the butter in a small pot or pan...turn it off and stir in the flour. Maybe there's a different name for that and I don't know it. Sometimes there's coconut oil in the mix..depends on how much butter I have in the house when I make it. Tarragon goes with carrots..it just does. For me, it's like cabbage and caraway.
HA! I'm in the GTA too and was just going to comment the same thing. It went from summer to autumn overnight, and that stew looks like the perfect antidote.
I make a small batch of blond roux: one stick butter, eight tablespoons flour. This sits in a little container on my stove and is ready to use when I'm wanting to thicken something. A large batch of roux was always at hand when I worked in restaurant kitchens. It keeps for quite awhile. Just another option, good if you make a lot of sauces, soups, and stews.
I like a bit of crushed Dalmatian Sage with both beef and Butternut squash. I would use white wine, as your traditional French cookbooks suggest. Many reds are too tannic and reducing them does not help things.
When I was a young sous chef ( 45 years ago) I did some experiments with thyme, in the interest of culinary science, and these were my findings: When turned perpendicular to the cutting board, thyme was on my side. When I threw thyme, I watched thyme fly. When I was selfish with thyme, there was no thyme for you. When i planted acres of thyme, thyme went on forever. When I held thyme, there was too much thyme on my hands. When I rotated thyme, I turned back thyme. When I dropped some thyme on the floor, I had wasted thyme. When I held thyme firmly, thyme stood still. I tried to claim the thyme, but it wasn't my thyme. When I placed thyme in a bag, it was thyme to go.
A nice thick stew does sound lovely around this time of year. Looks great, Glen! The way that "beurre manié" stuff works is interesting to me. Good point about the raw flour taste, too, because I just knee-jerk thought, "aw man, is that taste right?" when you added it to the stew.
Nearly any other root vegetable would work fine instead. Especially swede, potatoes, parsnip, beets, or if root vegetables as a whole are the problem, you could do celery, or mushrooms, or sprouts.
Cook down onions and peppers for LONG and slow till they get sweet if you need to replace the "sweet" from carrots. Or substitute parsnips or whatever you can handle if you just want root vegetable.
I find it amusing that one of your reasons for using beurre manié is that it gives you more control over how much you thicken, because you don't know at the beginning how much thickening you need. And yet you fairly consistently use the entire amount that you made, because you have the experience to know how much flour your stew is going to need.
For some reason I was expecting a bouquet garni to go in; would that give a stronger or more subtle flavor from the herbs than using the dried herbs at the end? Would herbs de Provence work well in this?
What, no Marmite? 😊 This looks wonderful and it will be added to my fall/ winter rotation. And yes, I would be adding peas and some creamer potatoes to this. Yum!! Happy Thanksgiving to you both!
Marmite, W Sauce and
Soya Sauce!
Can you say Umami Flavour?
@LolaChacona - 😅 No "Marmite"?
Love tarragon! I'm also a marjoram person. I'd make this in the pressure cooker (reducing the initial liquid by 1/3 to account for no evaporation during cooking).
Love it! Butternut Squash is underrated in my opinion, just made a lentil soup with butternut and turned out delicious. The big debate with a stew a) the fork or b) the spoon 🤣Definitely a biscuit😋 Will be trying out this recipe next time we find beef on sale.
What can I say, except that is a truly beautiful Autumnal stew. Well done Glen.
Man that looks good! Thank you! 😋
❤ I love stews and soups from all over the world and from every culture. I have not met a soup or stew that I did not like. One can make a big pot of soup and then can or freeze the leftovers. When friends or family are filling under the weather, I make my "get better" chicken and vegetable soup. I use as many fresh from my garden vegetables as possible. I will take it to them accompanied with fresh bread from my favorite bakery. 😊
Awesome fall recipe. It's that time of year when the aroma of a food fills the house and we sit together and enjoy comfort food that not only fills the belly but the soul.
For extra flavor I use Butternut Squash or Sweet yams. ❤
Made this with white wine and added celery and mushrooms. It went wonderfully with the molasses cornbread. Thanks for another winner!
Made this tonight.... white wine, no tarragon... and amazing is an accurate description. And to think the leftovers will probably be better. Beautiful recipe.
Looks delicious! I became tarragoned out many years ago but have started back using it again. Wonderful herb with almost everything. Thanks for another must do dinner.
I'm definitely going to try this. I like to use my garden butternut squash in different recipes. I will change out the beef for venison. Thank you for the recipe.
I love a good beef stew. And that looks good. Thanks.
Your tip about not bothering with "beef in batches" is highly appreciated.
I am getting all the ingredients for this in my co-op box next month. I think im going to have to make this.
This is the coziest meal I've made in a long time. Thanks, Glen!
Two things I have found that are affordable recently here in Ottawa is a blade roast, and beef heart. My kids love beef heart in a stew, and I find that blade roast has a lot of flavor. For vegetables, I have tried green radish, or daikon. The green radish has more flavor, but the daikon was really cheap.
Edit: I should add that I have never put squash of any variety in stew, and I can't imagine why I haven't. That will change immediately thanks to your delicious looking recipe video.
Fall cooking is the best cooking!
Have now made this twice, second time with frozen peas. Made some mash potatoes too and made a flat mound on my plate and put the stew on top. Not only did it look great but really enjoyed having them with it. Us maritimers love potatos
Love your talk about raw flour. I couldn't agree more.
That looks amazing. Makes me want to make some real soon.
Love the use of butternut squash instead of potatoes. Would add a nice sweetness to the stew.
Almost there, Glen! 600k hard earned subs. This channel should have been over 1mil years ago, imo!
i made this. it was easy and tasted great.
thank you Glen
I always love Celery in my stews
Perfect for N.W. Ohio today as we are expecting our first very chilly weekend.
I made this recipe over the weekend; I didn't have enough red wine, so I used 1 cup of red wine and 1 cup of white wine. It was absolutely delicious!
Another option for thickening is cooking dumplings on top of the stew just before the veggies are done. Remove the dumplings when they are done and give the stew a stir and a quick simmer. Perfect!
Oooh…..or my great-grandmother’s spaetzle! Thanks for the suggestion ❤
Loved your flour and beurre manie comments! Made me smile. My mother also added tomato paste to her beef stew - and sometimes kielbasa. I tend to go for a Carbonnade with some type of mushrooms, beer and thyme. I guess that’s the joy of a stew - you make it with what you want and have on hand. Thanks for a great video, as always!
Your 2 community posts today gave us a sample of beef cooked with white wine and red wine respectively with lengthy explanations about both. Excellent result. Glad you can sit down and enjoy it now. Thank you, Glen. (Oh, by the way, I had mentioned in another comment that I laugh every time I see you lick the beaters with raw egg, raw flour, etc. without any concern about "raw" taste or salmonella.) I'm with you! Ha Ha. - Marilyn
Looks fantastic and incredibly simple, going to make it tomorrow!
"Turning it to 11" spinal tap ( movie) makes stew. Great vid, thanks for sharing!
I didn't have any tomato paste. So I used some Gochujang. Spicy up front but not overwhelming. Love the Channel!
That looks good. I never make stew anymore without making bread bowls. The smell and taste of fresh warm bread adds a lot to supper.
Looks great Glen! If I can come up with the squash and some time, thinking about doing this with cubing up a moose roast soon.
Looks good. I'll be trying it with venison soon.
I haven't made a beef stew in forever. I'll try this out tomorrow. Thank you
I'm inspired! Fascinating how about the white wine... It would make it sweeter? Maybe I'll try half and half lol. And I might add a tiny bit of fish sauce because - tho I hate fish - I find that the umami richness of fish sauce is phenomenal in almost everything!
I've never done my stew meat in batches. Who knew that was a thing?
I never thought of adding squash, that sounds good.
I just made chicken broth yesterday, and I don't have any meat at the moment, but exactly all the rest of your ingredients seem perfect for making either a veg stew or a big pot of soup with that broth.
Perfect timing. Gonna substitute the butternut for all the fall squash and pumpkin available right now.
B-nut squash is one of my mainstays! I'll make this stew but using prairie raised bison. Thanks for the delightful recipe.
Lucky woman walks in at the perfect moment! Cheers
Yum!
I have already cooked the boucuse recipe. Now I guess I'll have to try this one.
Thanks for adding actual captions for the Deaf
Ooh now, that does look good. I've already ordered tarragon and savory (online). The other ingredients I can find in a supermarket near me. Thumbs up for this one.
Looks so good thank you for sharing this recipe ❤
I'm so glad you always bring up alternatives to alcohol in your recipes. It's so appreciated!
Turning it to 11 🤣. Wonder how many people here got that? Great recipe Glen. Very similar to my own.
I love my instant pot pressure cooker for stews ect
Thank You. Congratulations on Vincenzo critiquing your dish! God Bless and stay safe.
Looks really, really good!!!
Definitely going to have to try this one!
Hallelujah and Amen on the browning of the beef!!!! And thank you for the hint as to when to add the vinegar when not using wine. All the information concerning using white wine instead of red because I am more likely to have white in the house then red!
I made a acorn squash soup today. Go Fall flavors! I made it w a sage brown butter and finished it w half and half.
Looks so good!
It was 38F in the SW MO Ozarks this morning. Not cold yet but definitely cold enough for a jacket and a good stew
Since you are cooking your way through what I have grown, I anxiously await your tomatillo recipe! I grow them every year, but I am looking for more ways to use them, besides salsa.
Have you ever made or tried Posole? It's a traditional Mexican pork stew that uses tomatillos. It's delicious.
@virginiaf.5764 no, I made Chile Colorado today though
You said not to worry about the summer savoury, you don’t need it. Did you hear the collective gasp from Nova Scotians watching? Lol. Thanks for a great recipe. Will definitely try it - with the savoury.
Sounds wonderful.
Just found your channel & I love your presentation. This would be great with ale instead of the wine, though I'd like what you've cooked in this video. Saved & shared
Man how fortuitous, I am making a stew tonight as well as was going to search for G&F video for making stew the Paul Bocuse way. Thanks!
I love stew and soup season. Last weekend it was so hot I ran my AC. 32°+ C. This weekend it's about 7 or 8°C. What a difference!. Perfect for bread baking.
Yummmmmmm!!!!!
Here in Oregon, the high is supposed to be 82F today, so I'll have to save this recipe for later. I've got a butternut squash waiting.
I have a favorite lentil stew recipe that calls for summer savory, and it used to be fairly easy to find here in the States, but has pretty much completely disappeared lately. Don't know why, other than maybe just not enough recipes used it.
Thanks!
It's decorative gourd season! ;)
That looks so good! I cooked with tarragon a lot in my twenties and loved it until one day I didn't. So weird. I am not sure why but I often substitute oregano when a recipe calls for tarragon. That said, this still looks delicious!
Beef stew is one of those things I love but have just never made myself. I think it's time for that to change.
Looks delicious but I’m not big into tarragon. Would like to try it with sage and maybe a pork roast.
I first heard about beurre marney (spelling? I’m not sure how to spell it) from Glen and it is now one of my favourite thickening methods. This looks great and might be added to my list soon, though I may need to use ground beef based on my local grocery prices.
Meatball stew is great.
Paul Prudhome, on his tv show, made large quantities of roux, and put it in mason jars he kept in the fridge until needed. He made: White roux, melt the butter, add the flour, and remove from the heat; Blonde roux, which was lightly browned; a Brown or Brunette Roux, which was quite dark; and, a Chocolate roux, which was a very dark, chocolate color. He used the different colors for different recipes, depending on the flavor profile he was building.
Yeah, i spent a lot of money on stew beef a while back, but it made a lot of meals for me, so per meal it wasn't as expensive as eating processed foods.
Thanks for sharing your cooking wisdom with us. ❤
Finally someone showing that the supposed importance of small batch browning is a myth.
I tried this recipe, using a wok (for frying) and a large slow cooker. A few points:
1) Frying the onion with carrots had me concerned. I was worried that the onion wouldn’t cook properly, because the carrot pieces would be in the way, and I should be cooking these two separately. It turned out okay, though.
2) Perhaps the slow cooker makes a difference, but there was a vast amount of liquid by end of cooking. Half the amount of stock would be plenty. Fortunately, my wok is large enough to be useful in making a reduction.
3) I should have added the squash and let it cook through, before stirring in the beurre manie. That would have been better, I think.
4) It looks magnificent! Haven’t tasted it yet.
No celery-hmm
Most of the time I have a "white roux" lurking about..almost beurre meunière, but I use really warm melted butter..not cooked but not just mashed either. I melt the butter in a small pot or pan...turn it off and stir in the flour. Maybe there's a different name for that and I don't know it.
Sometimes there's coconut oil in the mix..depends on how much butter I have in the house when I make it.
Tarragon goes with carrots..it just does.
For me, it's like cabbage and caraway.
This morning in Toronto, it’s 11°C and it’s officially stew season.
HA! I'm in the GTA too and was just going to comment the same thing. It went from summer to autumn overnight, and that stew looks like the perfect antidote.
Central Kentucky 41°F or 5°C
Below freezing in SW Manitoba this morning, soup and stew season is well underway!
Same in Calgary.
It's 70° in Pennsylvania, but its supposed to go down to 50° later. The whole week has been warm and humid. 🙄
Ever since seeing that video of B-word, lol, I absolutely do not do in batches anymore!
like that spinal tap reference glen.
I make a small batch of blond roux: one stick butter, eight tablespoons flour. This sits in a little container on my stove and is ready to use when I'm wanting to thicken something. A large batch of roux was always at hand when I worked in restaurant kitchens. It keeps for quite awhile. Just another option, good if you make a lot of sauces, soups, and stews.
I like a bit of crushed Dalmatian Sage with both beef and Butternut squash. I would use white wine, as your traditional French cookbooks suggest. Many reds are too tannic and reducing them does not help things.
Thyme, thyme, and more thyme!
When I was a young sous chef ( 45 years ago) I did some experiments with thyme, in the interest of culinary science, and these were my findings:
When turned perpendicular to the cutting board, thyme was on my side.
When I threw thyme, I watched thyme fly.
When I was selfish with thyme, there was no thyme for you.
When i planted acres of thyme, thyme went on forever.
When I held thyme, there was too much thyme on my hands.
When I rotated thyme, I turned back thyme.
When I dropped some thyme on the floor, I had wasted thyme.
When I held thyme firmly, thyme stood still.
I tried to claim the thyme, but it wasn't my thyme.
When I placed thyme in a bag, it was thyme to go.
A nice thick stew does sound lovely around this time of year. Looks great, Glen! The way that "beurre manié" stuff works is interesting to me. Good point about the raw flour taste, too, because I just knee-jerk thought, "aw man, is that taste right?" when you added it to the stew.
Boy I wish I wasn’t allergic to carrots! That looks delicious!
Nearly any other root vegetable would work fine instead. Especially swede, potatoes, parsnip, beets, or if root vegetables as a whole are the problem, you could do celery, or mushrooms, or sprouts.
Cook down onions and peppers for LONG and slow till they get sweet if you need to replace the "sweet" from carrots. Or substitute parsnips or whatever you can handle if you just want root vegetable.
If you can't have carrots, substitute with another root vegetable. I would probably add parsnips, as I like them better than carrots.
You could skip the carrot and add some other root veg instead. That's the great thing about stews like this - they're very customizable.
True, but I do miss carrots!
@@twixxbar07
🍲
Glen, what type of wine would you recommend? Dry, sweet or certain bouquet?
I pretty much always use a dry wine - because that’s what I enjoy drinking.
Try using Corn starch rather than flower as a thickener some time.
Substitute a low added sugar grape juice for the wine.
I find it amusing that one of your reasons for using beurre manié is that it gives you more control over how much you thicken, because you don't know at the beginning how much thickening you need. And yet you fairly consistently use the entire amount that you made, because you have the experience to know how much flour your stew is going to need.
For some reason I was expecting a bouquet garni to go in; would that give a stronger or more subtle flavor from the herbs than using the dried herbs at the end? Would herbs de Provence work well in this?
In place of Flour you can use Cream of Tarter or Arrowroot. ❤
WAO
herbes de provence would be good here too.
Ha ha. I brown my beef that way. (When I bother to brown it.) I had no idea the method was legit.
Do you think a late summer / early fall giant zucchini would work in this?
!ALGORITHM!
Let’s hear it for all of us old farts who survived eating raw chocolate chip cookie dough as Mom was trying to get the cookies made! 🤓
I'm in!
Can u use sweet potatoes?
Mate DUMPLING'S. Your welcome
My eyes keep going to that cabinet behind you Glen, have you got a skull in there? 😆
I'll be right over. ❤