Make The Most Popular NYT Recipe Even Better | Beef Stew | NYT Cooking


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Get the recipe: https://nyti.ms/3hJ0hWc “There’s more than one way to stew a beef.” Vaughn is back! He’s cooking Molly O’Neill’s …

45 replies
  1. Vaughn Vreeland
    Vaughn Vreeland says:

    Hi y'all! Thank you for watching 🙂

    Here is the second recipe, per your suggestions:

    2 pounds boneless beef short ribs, cut into 4-inch cubes
    Salt and pepper to taste
    2 tablespoons vegetable oil
    1 onion, chopped
    3 shallots, chopped
    1 tablespoon tomato paste
    1 teaspoon red-pepper flakes
    1 tablespoon herbes de Provence
    1 cup dry red wine
    2 tablespoons red wine vinegar
    4 cups low-sodium beef broth
    3 bay leaves
    1 sprig fresh thyme
    3 carrots, cut into 1/4-inch rounds
    1 pound fingerling or new potatoes, halved
    1 tablespoon corn starch
    1/4 cup chives, minced, for serving

    Season the short ribs with salt and pepper on all sides. In a dutch oven or heavy-bottomed pot over medium-high heat, add oil and sear the short ribs on all sides, taking care to not crowd the pan. (Sear in batches if you must!) Remove the meat from the pan and add the onion, shallots, more salt and pepper. Cook until they turn translucent and begin to brown, about 5 minutes. Add the tomato paste, red-pepper flakes and herbes de Provence, stir and cook for an additional 2 minutes.

    Add the red wine and vinegar, making sure to scrape up any browned bits on the bottom of the pot (the "fond"), before adding the beef broth, bay leaves and thyme. Nestle the short ribs back in the pot and bring to a boil. Reduce to a slow simmer, cover and cook, occasionally skimming the fat off the top, until the beef is fork-tender, about 2 hours. Add the carrots and potatoes. Cover and cook for an additional 30 to 45 minutes until cooked through.

    Mix corn starch with 1 tablespoon of water to create a "slurry" and stir into the pot. Bring to a boil and then lower the heat to simmer until the stew is thickened. Season with salt and pepper to taste. Serve among bowls with lots of fresh chives.

    Happy stewing! Grateful for you all!

    Reply
  2. Bill Strong
    Bill Strong says:

    Grama's recipe – from Michigan – is the easiest. Cut beef, toss in rice flour (or cream or rice); mix in 1 T Kitchen Bouquet; chop and add onions, carrots, celery, potatoes; mince and add 2 garlic cloves; add 1 C red wine; add 1 tsp pepper, 1 tsp paprika, 1/2 tsp thyme, 1/2 tsp marjoram, 6 oz tomato paste, 1 14 oz can diced tomatoes. Put in 325 oven for 2 – 2 1/2 hours. Comes out very tender w/ amazing flavor and broth. If you wish you can brown the beef first. Check at 2 hours to adjust liquid – either add wine/broth/water, or uncover for last half hour.

    Reply
  3. Madelyn Thompson
    Madelyn Thompson says:

    Sometimes videos can be annoying – but Vaughn is the real deal. I will try some of the things that were suggested in his second version. He's succinct, funny, love his dog, and Vaughn knows cooking. Thanks.

    Reply
  4. Michelle Parlett
    Michelle Parlett says:

    I love reading the comments on NYT recipes! For everyone who grumbles in the comments about not following the recipes as written, there is at least one stellar suggestion. For example, in my comment on the original beef stew recipe, I wrote that I used ume plum vinegar as this was what I had to hand rather than red wine vinegar. I also added a quarter cup of pearl barley, because what is a stew without barley?

    I've not been disappointed with any of the many recipes I've cooked, whether I've amended the recipe as per the comments or followed it to the letter. I'm definitely going to try Vaughn's update to this beef stew!

    Reply
  5. Carina Yannacacos
    Carina Yannacacos says:

    Yes! The comments can be so helpful and have really improved my cooking experience with many dishes. My favourite comments section on NYT cooking is in the Chocolate Lava Cake for Two by Yossy Arefi. The ramekin discussion is hilarious.

    Reply
  6. vinceypoo
    vinceypoo says:

    Reminds me of Filipino beef kaldareta, a similar potato and carrot beef stew. My mom instructs me to use sweet pickle juice and Worcestershire sauce in the mix, so comforting and warm!!

    Reply
  7. готовим с Жасмин
    готовим с Жасмин says:

    Good evening, unfortunately I don't know your name.

    Today I dared to write to several bloggers, and also let me turn to you, I will be brief. As you probably know, in connection with the outbreak of war in our country, in Ukraine, I live in Kherson, we were left without work. I'm not going to ask anyone for financial help, including you, please, my request, if you want to help, then please, you can call on your audience to support the development of my channel, and thanks to advertising, we will have the necessary funds to existence, of course, if we survive here ..

    I certainly don't claim to be very high quality content, but I sincerely tried to do my best in my circumstances. Although, to be honest, I am addressing you with great shyness, since you have a large audience))

    My appeal to you, you can ignore, delete, respond! I will be deeply grateful to you!

    Anyway, thanks for taking the time to read my request!

    I sincerely wish you success and a peaceful sky above your head!!

    Reply
  8. robadr1
    robadr1 says:

    I recently discovered Kenji's beef stew recipe. 
    There seem to be two major differences from the more standard approach. 
    The first is that he uses a thick slice of inexpensive 'steak' (or buys an inexpensive roast and slices it himself) as his stewing beef, browns it on two sides (like a steak) and then cuts it up into pieces after browning. His sense is that there's enough 'browning flavour' created doing it this way but that it's less likely the meat will overcook and toughen if you're not fixated on browning multiple small pieces on all four sides.
    The second differences is that he finishes the stew in the oven (as opposed to the stovetop). This he feels cooks the stew at a more even and consistent temperature, again making it less likely the meat will overlook and toughen.
    I've had great success with it. It's become my favourite stew recipe.

    Reply
  9. 1bwash
    1bwash says:

    This is really nice for an occasion. But if you're cooking for yourself or your family, I think there are so many ways to get more vegetables in there and bulk up the meal in a healthy way. You can add diced canned tomatoes, rough chop mushrooms, lentils, roasted and peeled red peppers, turnips. I think a little beef can go a long way flavor wise and doesn't necessarily need to be the primary ingredient.

    Reply
  10. ▲MXWL▲
    ▲MXWL▲ says:

    Being unafraid to reference or not reference “bus, club, another club, another club, no sleep,” Vaughn is the representation we need (and crave) on NYT Cooking. Also his dog at the end!!

    Reply
  11. Jonathan Curtis
    Jonathan Curtis says:

    Love Vaughn! Love beef stew! Definitely need to make my own spin on this before the weather warms up for good. Will definitely keep boneless short ribs in mind, maybe toss in some parsnip and swap the red wine for a dry Riesling (just trust me) for mine.

    Reply
  12. Leticia Martim Maia
    Leticia Martim Maia says:

    This is a very common recipe in Brazil, we call it “carne de panela” and it is usually made in a pressure cooker what reduces the preparing time a lot. In my recipe I use dark beer instead of wine and it tastes delicious!!
    I will try your way!

    Reply
  13. Lindsay Daly
    Lindsay Daly says:

    Does Vaughn edit these? Because I love the editing lol "herbes de provence" in a godly echo. And the chewing is very deliberately cut out during the 'tasting' parts. I like it! I can tell there was a lot of thought put into it.

    Reply

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