COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
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I mean it when I say that this is my favorite recipe that I've developed in 2022. It kinda came out of nowhere, but it's a super fun and comforting flavor bomb that I hope you like as much as I do. Report back if you make it to let me know how it turned out.
I've never been sadder that it's nearly summer here in Australia and turning the oven on for three hours would be murder. I'm going to bookmark this for future stew weather
That looks fuckin' sublime, Bri Guy.
Yum-O!!
Definitely gonna try this one! Really interesting to see hoe this recipe does almost everything in a different way or order than what I usually do when braising a stew, but the end result looks legit!
"It's much easier to add thickness than it is to take it away"
Adam Ragusea and Brian Lagerstrom DEATH BATTLE
I just got hypertension from watching all the salt used during the cooking!! hahah
Let's eat this thingggπΊπ½!
having lost my mom if youre promising this is like a hug from her count me in. i need it right now
I have never in my life been this excited about stew. Definitely gonna try this one out Bri
Oh! Oh! what a feast. This ticks all the boxes for me BUT: My son is a diabetic so this type of dish is off the menu for him (and me) . Replacement ingredients do not work and make the effort to make it safer for him is wasted. I have also never heard of gelatin being used as a thickener. I am storing some of your recipes and have promised myself to have this and the Chicken and Dumplings at least once a month. This should help me get by. Sooo good.
I'm heading to the supermarket after watching this lol, I don't have a ceramic pot though but I'll make it work somehow
I love this video at largeβ€β€, you remind me of what a wise man once said, " Average people work for money. Wealthy people make money to work for them". I once attend seminar and ever since then i been waxing strong financially, and i most tell you the truth..
Wow Brian. That stew looks amazing!
I live alone. How can I keep some of it to eat in the week or in the month ? How do you recommend defrozting ?
Two many steps
You should try deglazing with a red wine
I dont like the shortcuts of using store bought stock and gelatin…..
S tier dinner right here π€€β¨β¨
very well done. thank you so much!
Y corta la carne con cuchillo ππ no veas los guiris
unctuous
Love this recipe! I may have missed it, but did you add any rosemary or thyme? And I have an honest question; why the latex gloves? Why not just wash your hands? While you butcher the cut, you're wearing gloves, but in the next shot, you're handling the same cuts bare handed.. it's certainly not a criticism and I know a lot of people do it, I'm just wondering why? I've heard people say that this avoids cross-contamination.. but that makes no sense, because the second your gloves touch something, they are contaminated with said thing and can therefore xfer it to anything else… educate me, please!
You need a different camera angle when cleaning and cutting carrots, my man.
Let's ignore the fact it's been 70+ for TWO WEEKS in Wisconsin. I've been craving cold salads, not beef stew. But this'll be SLAMMIN in February π
I will definitely be making this, and pretty soon. Just to be clear, though, your headline is a lie! This is NOT a one pot recipe. It is a one pot, one frying pan, one sheet pan, one blender container, and one large bowl recipe. That is FIVE pot-like items. Still going to be making a lot of your stuff, though! π¨π¦π
Looks delish, Bri! Do you ever add star anise to your beef stew? I put it in mine – not much, but a little goes a long way and itβs π€
Looks so delicious, similar to our beef caldareta. With that last dash of salt, instead we put cheddar cheese. And a little bit of chili pepper. But then again, we eat it with rice. What you've cooked looks such a comforting food. More power to your channel.
Oooooooo YUMMM!!!
I just moved to Japan, and have extremely limited access to cooking equipment in my new apartment (rice cooker, toaster oven, single induction burner, no oven), and I've been craving some good American comfort food. I'm planning to adjust this recipe to use a pan sear on the beef, and swap out the pearl onions for yellow since they're hard to get β this looks like a great solution! I really appreciate this recipe, since I'm a sucker for long-stewed beef recipes. Just awesome β have been really enjoying your content.
I love ALL of your recipes! I must make my next stew just as thisπ
Do you have any recommendations either for a specific stout to use, or general guidelines? Will using a big imperial stout elevate this dish, or should I stick with something basic like a Guinness?
brian do use sharpen those knives with a pull through sharpener?
Brian is the best <3
That looks great to me. Though I like to coat my beef in flour to help with searing on the pan, and I have mine with dumplings made with suet
Can I substitute cup-for-cup gluten free flour for the flour here? Will it work in the roux?
Question for you β with the flour usage (roux + thickening agent) β how gluten-free-friendly is this dish? (Also wondering for Lorn π)
Any suggested mods?