Classic Beef Stew step-by-step Recipe
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A classic beef stew recipe is an easy way to clean out the fridge, so add any odds or ends you have hanging around. Adjust the seasonings as you like. I tend go …
I’ve watched 5 videos… and it’s been 5 different kitchens! Haha what’s up with that..???
Love how u made it look good and it was very simple and easy.
Taste amazing, I tried this and it was just sooooooo delicious thank you amazing man! My man
THE very BEST! I've made this many times. This recipe is a five star recipe and on the menu today. Thanks Chef Buck. 🙂
“I woke up in a stew mood this morning …. gonna cut up this bell pepper into chunky chunks”
LOL not even 5 minutes into the video, and I’m cracking up. You’re the best, love your videos and great recipes !!
Beef it’s what’s for dinner! Dammit I really want to make this tonight but we are all going to my folks house for dinner…blah! But I NEED this now lol 🙂 I guess it’ll have to wait until tomorrow…it’s sad I’m actually disappointed we are having ribs tonight for dinner, who would have thunk it??!!!! But this looks that damn good!!
I love your voice and the way you speak, LOL; so funny! 🙂
Looks like a cross between beef stew and chili, with all of that cumin in it.
Loved it! The BBQ sauce top was gold 👍
love your vids guys, thanks
👍👍👍😃😃😃💜💜💜
Excellent recipe video. The cost was appreciable. I've always eaten brown gravy beef stew. But my leftover Barley-Tomato soup would work well.
gonna try this on payday, thanks
Awesome recipe 👌👌
New frnd sty cnectd
Stick to your ribs! LOL love it
Good job Buck, would go great with some fresh crusty bread for dunking.
Great looking stew Chef
eezzee peezzee lemon skweezzee HOOWAH! 😎
I like the recipes you do. A lot of TV chefs do everything with mountains of butter, cream, oil, cheese, salt and sugar! All for taste. ..It's not realistic to live on that stuff day to day. I also think it's a bit irresponsible of them because I've heard a few viewers mistake expert chefs for nutritional experts without really thinking about it ("Adding lots of salt & fat can't be wrong if Gordon Ramsay does it" I hear them say) …I think chefs who work in nice restaurants and cook 'occasional treats' for a living, shouldn't really be confused with the 'everyday chef'. I think that's even a tiny bit dangerous. ..But what I like about you, Chef Buck, is that you make some effort to teach people how to cook simple, tasty food whilst at least paying some attention to what is healthy. I've watched a crap load of your videos now ..and I generally conclude that most of them are 'practical and relatively healthy' ….lots of veg, garlic, ginger, spice, broth etc. whilst not using mountains of butter/cream/oil/salt/sugar etc. You've also helped me cut down on processed grains (bread, white rice, pasta), which is the reason I first found your vlog and is helping me manage some minor health issues. So thanks.
Looks delicious, never used flour before, will have to try it.
Thus looks delicious and easy but I'm allergic to tomatoes can I add a little sugar to this and if so when.
Yum yummm
Awesome!!!. Try adding red wine and oregano… put some brown sugar to compensate the acidity of the tomatoes and ad some raisings…
WOW! Looks really hearty! YUM! 😀
Looks great. I feel like it would benefit from some mushrooms but they tend to cook down to basically nothing if they cook too long. At what point do you think it'd be good to add mushrooms? With the potatoes? A bit after? Before?
Good recipe I like it thanks for the Video all the best
In the orthodox Jewish world most on the sabbath daytime festive lunch usually have what's known to my people as CHOLENT (pronounced CHO like in choke and LENT like you lent some money) and it's basically a "STEW" however, this cholent can be made with beef, chicken or any kosher meat and is cooked usually Friday day hours prior to the sundown of the start of sabbath since cooking is not allowed on the sabbath but, can be kept warm for the next day's sabbath festive lunch and since it's been kept warm overnight (usually) it gains a wonderful taste when were ready to sit down for the festive lunch (btw-this lunch has been going on since the sabbath first started). I've had all kinds of cholents and of course every household has their own touches to the recipe which is wonderful which means you'll get a variety of flavors. Some cholents i've had were hot spicy but, most have a smoky awesome flavor. Some people make it with bbq sauce and it's absolutely divine this way. If the cholent is made wonderfully, you usually have an empty crockpot (this is usually how they make cholent in a crockpot). Crockpots usually have built in timers in which you can set to have it turned off near the sabbath festive lunch.