Recipe – Chocolate Mustard Beef Stew – ChefSteps
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There’s something admittedly warm and fuzzy about spending an entire Sunday cooking up a good beef stew, but with the right recipe, stews are no longer …
Any reason you don't mention chilling the meat after cooking to help with the texture?
Techniques have evolved but the basic rules remain the same.
Can you do an Indian curry Chefsteps style please
I ate it, and its awesome!
Beef Bourguignon sell on Mon- Fri at Laila Bourguignon Shop in RuamSup Market Asoke,Sukhumwit 21,Bkk
THIS CHOCOLATE BEEF STEW NEEDS LITTLE CHILLI . . .
I felt bad for him, poor guy needs to grind that chip
If they got peanut butter stew than they got chocolate stew
I put 10 grams of Spanish parsley instead of 8 gram italolian and the whole thing exploded
Making this right now. The local butcher didn't have oxtail, so I went with short ribs instead. Have been wanting to make this for a long time. I miss these kind of videos from you guys.
Alternatively, for similar if not better results, cook the meats sous vide at 70- 75C for tender but firm texture or 75- 80C for fall apart braisey texture. Both cooked at 24- 48 hours. For the veg I'd say 90C for an hour or two. Hope this helps
Serve with Turkish Rice Pilav and hot pepper pickles
Interesting recipe. Tried it last night, but didn't turn out quite how i expected. It was super chocolatey and bitter. My partner loved it, thankfully, but I found it inedible. Might try again in future with about a tenth of the chocolate.
can this be made in a slow cooker?
This would be perfect if you added chilies and toasted some bay leaf with some coriander and garlic before you put it in IMO.
Is there f*¢king chocolate in this recipe?
I accidentlied almost this exact recipe a few years back. What my recipe lacks in leeks, it makes up for with myrtlewood leaves which add a distinct deep herby peppery flavor.
If the ChefSteps team wants to give this a try I will happily send some fresh myrtlewood leaves your way. We have plenty of it in Southern Oregon.
Is it possible to leave the mushrooms out? Also which specific cuts of stew meat are best to replace the tail?
dude, they freaking mixed raw and cooked oxtail meat together Lmao, I wonder if they got the runs the next day
Okay WHAT, CHOCOLATE WITH BEEF. Hex no
Oxtails yes, this is why I prefer using ethnically appropriate chinese meat cleavers.
get your badass on, go to chinatown and pickup a $10 dollar stainless cleaver and use a underside of a rice bowl to sharpen it.
speaking of which, an improvised knife sharpening class could be useful :3
Have you guys ever heard of using gelatin to thicken stews instead of flour? It tastes cleaner and makes the stew really lip-smacky and viscous! I'm definitely still going to try this recipe though, oxtails are my FAVE
Will it tastes sweet?
…So nobody is going to bring up the leeks?
As an Asian, I'm curious: How would you go about eating this? Do you eat this with bread or something, or just eat the stew by itself as a meal? The first thing that comes in my mind is having rice with that stew, lol.
Why are the seasoning (salt and pepper) and the bay leaves added at the end as apposed to as you go, or partway through?
If I don't have a pressure cooker, how and for how long should I cook the meat? I have a Dutch Oven.
What does the chocolate do?