Re: Beef/Veggie stew. A friend whose family is from the north of England, makes a stew that he calls "Lobscouse." He uses 2 infusions of a starchy potato ... I've done it with a Russet. He adds a little flour, AND several small cubes of the potato, in the first cook of the meat. The potatoes come close to dissolving, and work with the flour to help to thicken the mixture. When he adds the hearty veggies, he includes larger cubes of the potatoes, to be fully enjoyed as potato. It does add a depth of flavor, and the texture is glorious.
Really Great Recipes, Thanks. Glad you selected my baking dishes, great value. I need to start playing really somber music so that I start disliking sweets. Thanks Dan
I will have to try the beef stew. Minus the peas. I use a similar foil packet method for salmon filets and dill, and it comes out beautifully every time. I'll try adding veggies as they do in this recipe. (I wonder whether a box grater might give good enough results and save all the time and care that goes into those matchstick carrots.)
You can't find it for that price anywhere that's probably why they don't have a link. However I did find a 4-piece set, one 3 quart and one 2 quart with lids for $14.96 at Walmart.
I bought a three pack at Wal-mart about 2 years ago. All three EXPLODED within a week while being used. Glass everywhere and in my face and clothes. I WILL NEVER PURCHASE PYREX AGAIN. I only buy pyrex from thrift stores in nice 70's colors. If they haven't detonated by now they're probably safe.
how can one make a stew like described but without wine and still taste good? not really a replacement for the taste of wine, but just so that the dish is well done. (sometimes one doesn't eat, drink alcohol for taste reason or medical reason or religeous reasong - and as far as I know from the last testings a few years ago, the alcohol taste my reduce, but the alcohol content doesn't)
Just sub with the same amount of stock/broth and maybe a Tbls of vinegar. I'd say red wine vinegar but I think white vinegar would still get the job done.
I personally don't care for the flavors of red wine in my beef stew, so i just don't use it. Sub out more of the broth and you should be fine. If it needs brightening, Jackie Dee has the right idea, little bit of vinegar should do the trick.
I find if you braze parsnips with beef fat and let them caramelize it takes away the bland taste of the parsnip it takes on the flavour of the the beef.
The sound experiment explains why you love a dish when eating out, then you get the recipe and at home it's just not the same. Layers of the experience are missing.
Love these cooking video,s from the test kitchen, hair is always back, I have a issue watching long hair hanging down and women altru the video, putting there hair behind there ear then bring it forward, then touch the food, good job girls.
I thought cooking in aluminium foil or any aluminium is unhealthy, what I do is put baking paper on top and bottom of the foil so the aluminium doesn't touch the food. I must say for a program like your that talks about healthy cooking and healthy products , that you kook in aluminum
Yes, keep away from aluminum touching your food while it is cooking! Aluminum gets into your food, especially if there’s acidity i. e. tomato sauce in it. Baking paper is a healthier option!
Amazing magic trick: the mushroom gets chopped and put into the pot. Then the next shot shows it again in the glass bowl. Then a second later it is gone again. Must be a magic mushroom 🙁
When Bridget told Julia “I love you” it made me smile, one of those good smiles that gives me the feels.
Careful with your opinion with these two. They may be using a different meaning if you know what I mean.
That’s the best part of food 😍
Re: Beef/Veggie stew. A friend whose family is from the north of England, makes a stew that he calls "Lobscouse." He uses 2 infusions of a starchy potato ... I've done it with a Russet. He adds a little flour, AND several small cubes of the potato, in the first cook of the meat. The potatoes come close to dissolving, and work with the flour to help to thicken the mixture. When he adds the hearty veggies, he includes larger cubes of the potatoes, to be fully enjoyed as potato. It does add a depth of flavor, and the texture is glorious.
Cod's one of my favorite of fish I do enjoy. Love the recipe, sure to try it.
Thanks… good show for a stormy day.
Love the foil packs, please do more!
Love Cod fish ... will try that way thank you
Yaaaas! Julia & Bridget are my Queens! 👑👑
Excellent dishes, wonderful ladies, honest gentlemen --- y'all are my family! Please go on forever !👍🌻🌵🌈
Cooking it in the oven to prevent scorching. So simple, yet utterly brilliant.
I wrote down the stew ingredients for tomorrow. I'll do the Cod, Friday.
ATK,Hello, the beef stew,,I’ll try, looks good THANKS ,,🇺🇸🇺🇸🇺🇸🇺🇸
Yum on both recipes! Thanks ladies...you’re the best duo! ❤️👍
Hearty beef recipe is awesome. Thank you for sharing it with curious audience
Really Great Recipes, Thanks. Glad you selected my baking dishes, great value. I need to start playing really somber music so that I start disliking sweets. Thanks Dan
Foil packs remind me of girl scouts and camping
I will have to try the beef stew. Minus the peas.
I use a similar foil packet method for salmon filets and dill, and it comes out beautifully every time. I'll try adding veggies as they do in this recipe. (I wonder whether a box grater might give good enough results and save all the time and care that goes into those matchstick carrots.)
there;s a julienne veggie peeler that is made by oxo but those might cook faster since the julienne is skinnier than a matchstick
I always get so inspired
The old, best standard; Pyrex! That's what my grandmother always bought.
7:55 That stray kale leaf on the interior oven glass is really messing with my OCD.
What can.be substituted for the red wine?
Bridget said “I love you” when Julia served her the stew 😂
Im NOT fond of kale BUT i am fond of the one with the you-know-what !
Hey ATK can the fish packets be made the day before so I can pop them in the oven after work?
I am definitely going to do the fish!:)
I have one of those baking dishes and its really good. The downside with it is that it doesn't fit in the sink!
Always play Ozzy very loud when serving Bat!
3:45 the mushroom reappears :D
I wonder how the kale goes as leftovers once it's in the stew? Feels like it would not reheat very well? Would love to hear if anyone has tried it. :)
Where does one buy those Pyrex dishes for $7.29? So many reviews that they explode and twin packs are glued together.
You can't find it for that price anywhere that's probably why they don't have a link. However I did find a 4-piece set, one 3 quart and one 2 quart with lids for $14.96 at Walmart.
Doing a venison version tomorrow. Yum.
Can this be made in a pressure cooker like the instant pot?
I bought a three pack at Wal-mart about 2 years ago. All three EXPLODED within a week while being used. Glass everywhere and in my face and clothes. I WILL NEVER PURCHASE PYREX AGAIN. I only buy pyrex from thrift stores in nice 70's colors. If they haven't detonated by now they're probably safe.
Anyone know how I can share just the chocolate tasting segment?
Probably why soldiers don't like their grub in the field. The don't just eat fast because bullets are flying!
If you are cooking with the lid on then does the alcohol still evaporate from the wine?
yes
No
I will be honest, before she said red potatoes I thought those were apple chunks 😅😅
how can one make a stew like described but without wine and still taste good? not really a replacement for the taste of wine, but just so that the dish is well done. (sometimes one doesn't eat, drink alcohol for taste reason or medical reason or religeous reasong - and as far as I know from the last testings a few years ago, the alcohol taste my reduce, but the alcohol content doesn't)
Just sub with the same amount of stock/broth and maybe a Tbls of vinegar. I'd say red wine vinegar but I think white vinegar would still get the job done.
And yes the alcohol does evaporate. It evaporates faster than water.
I personally don't care for the flavors of red wine in my beef stew, so i just don't use it. Sub out more of the broth and you should be fine. If it needs brightening, Jackie Dee has the right idea, little bit of vinegar should do the trick.
I find if you braze parsnips with beef fat and let them caramelize it takes away the bland taste of the parsnip it takes on the flavour of the the beef.
Adam Ried, Casserole Fiend
The sound experiment explains why you love a dish when eating out, then you get the recipe and at home it's just not the same. Layers of the experience are missing.
I wonder if they really get along
Maybe they're like Bette Davis and Joan Crawford?
They've been working together for some many years. It would suck if they didn't get along.
Don’t ruin food with kale! 🤪
Stew looks yummy but no mushrooms for me.
a match stick of a giant person 😆
Love these cooking video,s from the test kitchen, hair is always back, I have a issue watching long hair hanging down and women altru the video, putting there hair behind there ear then bring it forward, then touch the food, good job girls.
You can not get the recipe unless you sign up on your site and then pay to get them .
When I brown my beef in my Dutch oven on the stove it doesn't look like that. And the mushrooms. I get a lot of water. Wisk in the pot. NO.
Me: scrape down that fond
Hello.
I thought cooking in aluminium foil or any aluminium is unhealthy, what I do is put baking paper on top and bottom of the foil so the aluminium doesn't touch the food. I must say for a program like your that talks about healthy cooking and healthy products , that you kook in aluminum
No that's a myth. Cooking in aluminum is harmless.
Yes, keep away from aluminum touching your food while it is cooking! Aluminum gets into your food, especially if there’s acidity i. e. tomato sauce in it. Baking paper is a healthier option!
Amazing magic trick: the mushroom gets chopped and put into the pot. Then the next shot shows it again in the glass bowl. Then a second later it is gone again. Must be a magic mushroom 🙁
Ugh - kale.
Looks more like a beef and vegetable soup rather than a stew!
OK .. DROOLING
I still miss Chris
Lost interest when you added the peas.
I DO NOT EAT KALE
Sheila B then dont add the kale sheila? They arent making this for you lol
No one cares you child
I love beef stew, but that is taking a very long time to make and too long for me. I could eat two meals while waiting for it to finish cooking.
I am so sorry but this stew looks gross.