Alton's Good Eats Beef Stew | Food Network
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Searing and slow-roasting beef brings out maximum flavor for Alton’s stew. Subscribe to our channel to fill up on the latest …
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You are so adorable Alton.😇🥰
this like watching a chemistry teacher excel at making cooking tedious and complicated
Why Kosher salt…does it have anything different in it?
Anyone ever try a sugar onion? available only in Summer (here in PA)….FANTASTIC TASTE! I do not love onions but sugar onions are divine! Next is Vidalia then white, then yellow…
Can you use chuck roast instead?
That's Thomas Dolby
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This makes less than zero sense for the home cook…maybe in a restaurant setting. Stew is supposed to be the ultimate one-pot meal.
Just use a cast iron Dutch oven…it doesn't even have to be a pricey enameled coccote or Instant Pot. Just a plain old black pot.
You can brown off the meat on the stove top, add your aromatics and braise in a low oven for hours. Add your potatoes in the last half hour or so.
KISS
No. It is not falling apart because like most "celebrity chefs" on Food Network you are an amateure that has no clue what you are doing. If your stew meat is not falling apart the first time you serve it, than you are an amateure. Plain and simple. Using dried herbs, also the hallmark of an amateure.
Here is an AB clip that kind of makes me wonder about food safety issues. Let the meat cool on the counter for one hour?
Would I use short ribs instead of beef chuck? Probably not. Wouldn't I prefer a big one-pot meal to serve 8-10 people? Uh, yeah.
Otherwise, it's all the right ingredients except a couple… Where are the carrots and celery?
good way to frig up the cabinetry hanging stuff on doors, tells me something perhaps like which end of the hammer do i use
Some excellent braising technique here. I assume it would also be great for beef bourguignon?
Stews, soups, fricasses, etc. are not always better the next day. In fact, they usually degrade in quality a lot depending on what dish they are and what protein is used. Warmed over flavor produced by oxidation of saturated fats is not good eats. This is most noticeable to me in dishes made out of chicken. Generally heavily spiced or flavored dishes like curries or stews loaded with red-wine and tomatoes help to cover over the flavor, but lighter dishes can be near-inedible on reheating from warmed over flavor in some cases. Try making a basic chicken soup from chicken thighs, a mirepoix, herbs, salt, pepper, and water. Tastes great when fresh, but reheat it the next day and it tastes awful.
I I’m not here to converse for Lisa but to testify what I’m sure about I I'm my husband earn $13000 this week
What ever happened to buying a Chuck roast and cutting it up, trimming as much gristle as possible?
have to give this a thumbs down for stew. more like short ribs. no thanks
love this recipe! i add diced carrots and celery to it though.
I know this guy has forgotten more about cooking than I'll ever know, but I find his methods to be overly complicated. Personally I would use cheaper chuck roast for stew and have braised short ribs for a more "upscale" dinning experience.
Four hours? Who the heck has fours hours to cook after work, I am trying to find something I can make after work for my kids in under an hour it looks good and delicious…