Slow cooked beef stew with porter | How to make the best beef stew
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- čas přidán 4. 03. 2018
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Slow cooked beef stew is ubiquitous in British culture. It is - in this cooks opinion - one of the best dishes to eat in this country, providing it's done properly of course. Now over the years i've made and tasted so many different versions of beef stew, but one thing that a good stew needs is good beef, good stock and good kitchen techniques.
By this I mean, the beef should be fatty (cuts like shin, chuck or in this case brisket all work well) and I always advise to buy a whole joint of beef rather than those silly little cubes you get in packs. There's 2 reasons for this, the first is you can cut the chunks much bigger, meaning they are less likely to dry out, and also it's nicer to have bigger pieces of beef in a stew. The second reason is it's much cheaper to buy a joint of meat, as pound for pound, pre-cut pieces are way more expensive than a joint. Good stock is also important, I mean you could make your own but I find the knorr jelly stocks are brilliant if you don't have the time (no this isn't sponsored).
Along with good produce it's also important to follow good techniques to maximise flavour in your beef stew. Things like making sure the beef is properly browned, the vegetables are softened to extract their natural sweetness, making sure you cook the stew low and slow, long enough for it to be just tender.
I am also of the opinion that a good beef stew, made properly shouldn't have - or need - any tomato based products, like tomato puree or tinned tomatoes. The beef should be able to stand it's ground, and any form of sweetness should come from the vegetables cooked slowly. You could add some sauteed mushrooms if you like them, for some extra umami flavour.
The beer is also a factor in how your finished stew will turn out. I used a porter because it's gives depth, richness and colour to the beef stew. However you could use a lighter ale, red wine or perhaps even guiness. Just know, that different beers will change the flavour somewhat.
#beefstew #beef #recipes
To make my slow cooked beef stew with porter you will need:
►About 1kg beef brisket joint
►400g of chantenay carrots
►2 medium sized onions
►1 large celery stick
►4 garlic cloves
►4 bay leaves
►About 4 medium parsnips
►Around 350ml of porter
►Salt & pepper
►About 500-600ml of good beef stock
►About 1 tbsp of Worcestershire sauce
►2 heaped dessert spoons of plain flour
►Oil for cooking
→ Oven temp gas mark 3/165°C/325°F
𝑭𝒐𝒍𝒍𝒐𝒘 𝒎𝒆 𝒐𝒏 𝒕𝒉𝒆𝒔𝒆 𝒑𝒓𝒐𝒇𝒊𝒍𝒆𝒔
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Just noticed I put 125°C for the oven temperature, when in fact it's 165°C...Sorry about that chums!
Needs an hour more 😊
is 329 F is that ok for 4hrs
Would that be about 325 Degrees,? Fo my oven Temp,? Be ok,?
Do it at 120 for 6 hours - wonderful.
Kat Cymru 4
Your channel is criminally underrated. Very useful. Thank you.
Ahh thank you pal for the kind words!
totally agree all that needs is chunky mash under a good heaped spoonful of stew and a chunk of buttered crusty bread followed by a nice cup of tea and food coma in a recliner with your feet up.😋👍
Brenda Rigdon that sounds perfect Brenda! I'll swap the tea for a beer though 😂
Thank you, Adam, this is the Best Beef Stew recipe on CZcams, absolutely delicious in every way. My family loved it and it will be repeated often🤗❤️
Great news! 😊❤️
looks absolutely scrumptious Adam
Mmmmmm, yummmyyy !! Sitting in the house on lockdown I’ve been watching cooking videos all day long and I’m definitely craving some beef stew! Looks absolutely yummy and well seasoned
Awww thank you! Stay safe
Looks unreal mate.
Keep the vids coming 👍🏼
Love your CZcams demonstrations. So helpful and delicious recipes. Thank you for sharing🙏
You're welcome Irene. Thank you for watching
Now That's what you call beef stew, Thank you for sharing Adam!
Cheers Joe!
Cooker says "What is your problem?" 😂
Thank you for the great techniques! I look forward to making this!
Best one I've seen so far, simple, hearty and tasty. Cheers
You're welcome and thank you
Perfect.
Big beef Chunk s very important.
Salt row beef before putting in pan.
Best wishes from Germany
Love your vids
Reinhard
til this day i use this recipe. i've come back just to show some more support as i'm cooking it again today! thanks again for this video Adam!
I’m following this recipe tonight. Thanks for the great video!
Enjoy! 😊
Really enjoying your recipes from tropical far north Australia :)
Ooh my sister has just moved to Perth. She loves it. Glad you enjoy the recipes Julie
Adam I made this dish as a family meal again the other day, by popular dad's cooking night request, always comes out well each time, your so right about having bigger chunks of beef, that were we went wrong in the past, a great family dish thank you for sharing Adam.
Mike Jones and family, Abergele, North Wales
That's good to hear Mike! I've got another beef stew up on the channel just last week. All the best to you and family.
Once again Adam brilliant video,your so crystal clear when explaining the method,your tips are superb and so helpful.I made a stew my first one last week and bought the meat you said dont out of the supermarket,i overcrowded the pan also, which you've just advised not to, and to be candid i ballsed it up Adam as it was tasteless.Being a beginner in the kitchen i will follow you from now on as find you informative,no razzmatazz and fancy ingredients that majority of people either can't get or afford.Watched many U Tube videos on cooking as i am a novice,and you are number one for me, i love good old fashioned cooking,stews,casseroles etc which you cover in your rather large spectrum of cooking recipes.Thank You for sharing!!!!
Thank you so much mate that's a lovely compliment! I make stews and casseroles quite a lot in the winter so I'll have more coming up 😊😉👍
Looks delicious. Love the preparation and style of the video.
Thank you bud!
Definitely worth the wait! Love a good stew!
Thank you Rich!
Just made your recipe today and it was decisions. Thank you. I didn’t have the ale you suggested but I did have beer. Still wonderful. I will be using this method from now on.
Oh nice one! Glad you like it. I've got another beef stew recipe and one for ox tail if you're interested they'll be on the channel
The wax paper was interesting, never heard of that before. This goes on my "to cook" list as well. It looked great!
Great stew Adam. Cheers brother!
Cheers CJ
Absolutely the best stew ever! Thank you!
You're welcome Debbie. Thank you for watching 🙂👍
Man!! Recipe looks amazing! editing was so good on this! Killing it man
Sauce Stache Ahhh thank you bud! I'll be in touch soon about our project!
Hi Adam i have made this stew twice now. Oh my life it was so delicious. Thank you for your channel im so glad i stumbled across it. Keep up the wonderful meals. Im going to try your chilli recipe next xx
You're welcome Jane. I'm glad you like it. I'm working on some more stews/casseroles for the winter. 😊 X
I tried this over Winter and me and my housemates (all Uni students) absolutely LOVED it, Adam.
Thank you so much :)
That's great to hear! Happy to help 🙂
Learned a couple new techniques from this one.worked as a line cook for years but never heard of that bacon paper one. Going to try that out today! Thanks.
It really works 😉
I didn't think you could get that kind of result from such few ingredients 👌 Great video
Thank You! Let me know if you try it ☺
Just came back to this vid, had to remind myself how good it was! Bloody great
Tried this recipe to the letter, all but the garlic. It was delicious. So thankyou.
It’s in the oven now and smelling divine ! Thanks for the recipe
You're welcome mate. Enjoy!
Thank you!! It came out amazing. Appreciate that you integrate general cooking tips into your recipes - never thought to use parchment paper in this way! Subscribed :)
That looks amazing. I have steak pieces in freezer as well as carrots and onions, so goin out to buy tin of beer, Worcester sauce, parsnips and flour. This will be my new stew 😁. Thanks Adam and greetings from northern Ireland 🇬🇧
Send me a bottle of that porter beer please, never heard of it over here (only joking). What can I use to replace it Adam?
Looks lovely, I'm going to try that
The Mrs. made a beef stew for supper tonight. Fantastic. But we've been doing the same recipe for years. It is really one of the great dishes, but a change is coming, and this stew is it. Two things pulled me in- Porter and parsnips. And that enameled vessel was the crowning touch. Don't see those used much in YT videos.
Great video and recipe 👌
This looks amazing, thank you!
Thank You!
Nice one as always, Adam!! Beamish stout makes a lovely stew, if ever you see it
Nice one! I'll give that a go mate
Just made this and it was superb. Good call with the larger chunks of meat. I’m eating it in my cosy living room with a glass of red. The rain is pattering against the window and the log burner is crackling. I’m a happy man.
Omg that sounds so lovely and tranquil! Enjoy it, my friend
Looks great!
I'm looking forward to making this
I just noticed that I have a few videos of yours to watch! For some reason they didn’t show up in my subs! I’m mad about it but happy I get to binge watch some of your videos! Also stew looks amazing.
Oh wait it’s beef😡
Pretend it's chicken, cow! 😂
Hi Adam, thanks for this video, am making this for mum and dad tonight...a good, hearty meal.
Thank you Suzy, I hope they like it. Stay safe
@@Adam_Garratt Adam lad, I've made it and while working from home my spoon has been in that stew more times than is decent, ruddy lovely. Started it at 7am, just enough left for mum and dad lol x
Nice one Adam - another real winner!!
Thank You!
My only "complaint" was that I could have used this recipe a week ago to fight off the effect of the Beast from the East :)
nice stew! Nice technique w/ the parchment too.
Thanks Carl!
There's nothing like a good hearty stew. The Porter is a game changer, and 2/3 of bottle for stew and a 1/3 for the chef, can't go wrong 🙂
Finally a proper resipe without the messing around. Thank you
You're welcome 😊
Looks delish!
I followed your recipe to a T and everyone in the house raved out it. Thank you thank you thank you.
Oh amazing! This is what I love to hear Stephen. You're more than welcome. Stay safe
I love that Sunday's Chores 😅😊🤗👍👌
Hi from Brisbane Adam , stay warm mate it's a very nice 23 and raining. We love raining.😂 will this unctuous looking stew at the weekend . Cheers
Make the stew
Thank you Peter, hope you're well bud!
REEEEEEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!!!
I’m a an Adam fan from Toowoomba. We made his mince beef with cheese dumplings tonight. The family yelled “YES” as lifted the lid on the Dutch oven. This colder bit of summer, is an opportunity for it.
Great video Adam! Food looks great.
Thank you Alex!
@@Adam_Garratt I am making it right now! I forgot the bloody beer though... too late to turn back now! still tastes amazing - great recipe
@@alexw.e.1390 Ah that's OK. You just might need a little extra stock. Will still be good 😋
@@Adam_Garratt used two stock cubes, but the beef itself has so much flavour! I also think we shop at the same store 😉
So strange I made this again today as my lads were both goings away on holidays with their girlfriends and made a big family warming warming dish to share, and you pop-up with your first post of the year, great to hear from you again 👍
Cheers Mike. Glad to be back!
Great video
I’m making this with dumplings! Here I thought that a cartouche was a persons name in ancient Egypt, lol! Thanks for this recipe. Chuck roast is on sale, cheaper than brisket is over here. I have parchment & will cartouche before dumplings. 👍🏼
Enjoy Laura. Let me know how it came out 😊
I was skeptical about such huge chunks of beef but looking at that finished stew I'm a believer
Thank you Zunalter! It works 😉
This looks easy enough for me to make during lock down
Enjoy. Keep safe and well 🙂
Loved the recipe looks delicious ! Quick question what would your advice be to someone trying to start a cooking channel on CZcams? What have you learned that you value the most starting out?
Nice recommendation with the larger chunks of beef!!
Thank you bud!
Yummo Adam I love stew but you forgot the dumplings lol. My kids always beg me to make a stew and dumplings when I visit them. Now I’ve told them to try it themselves cos it’s so darn easy. It hasn’t worked though they still edit got me to go round and do it. You’ve made me so hungry looking at that, guess I’ll be making one soon. TFS Adam, I love your recipes.
Looks great, might try this in the crockpot.
Cheers Jon
Nice... comfort food at it's best.
Cheers Neil! ☺
My mum always puts oxtail soup in her beef stew it's always been lovely I don't I usualy slow cook my beef in Oxo water and cooks my veg separate in a saucepan I'm taking it up a notch this time and adding a little bit of marmite.
@nigel cuthbertson ewww I love marmite on toast but with marmalade can't spoil a childhood face by doing that.
Totally agree with reference to the tomato paste etc, no need.
Very nice. Good idea with the porter. Will use German Altbier from Düsseldorf or socalled cellerbeer.
Similar german recipe :
Gulasch
Regards from cloudy germany
Reinhard
Making me feel hungry mate, defo on the mash. Could do it in the slow cooker all day as well? Keep it up fella. Stay warm.
Cheers Jimmy! Yup, Slow cooker would work great pal 🙂
Looks wonderful mate! Would this work in a slow cooker (/would I need the parchment)? Cheers!
I'd put in the slow cooker for at least 6 hours. I'd also still use the parchment paper as well
Awe that looked amazing porter have make that one night that was great pan you used as well where can you but them
Thank you! Oh man, i've had that pan years I can't remember where i got it though haha
Looks good Adam.A few dumplings on top would be good also
Oooh good call good Call! ☺
Great recipe Adam! Looks very delicious. If I do this in the slow cooker, do I leave it for 4 hours as well?
Thank you Muthoni! If you are doing it in a slow cooker, i would leave it for at least 6 hours on high, maybe longer. 🙂
Lovely... Thanks
No problem bud
Finally, someone who pronounces Worcheshire sauce correctly. I’m interested in converting this recipe to my crock pot today. No tomato added. 😏
Delicious
I searched "thick beef stew" and looked for the best looking thumbnail, so here I am! I could tell right off it didn't have that unnecessary tomato crap in it because it looked nice a brown. Loved how you used the dark beer as well instead of wine. This recipe right here brings it back to the 18th century! Needless to say, I don't need to see any more video recipes. Thanks a lot, Adam!
Thank you buddy!
Wine is for beef bourguignon not stew.
@@GrandNational66 People use wine all the time in beef stew... 90% of recipes on CZcams use wine.
Hi adam, this looks fabuloussssssssss. I want to use a slow cooker so whats the best way with this
If you lightly flour the meat, and brown in a pan, then add all the ingredients to the slow cooker and cook on low for about 6-8 hours.
Superb sir,
I should probably know this but i don't really drink what is porter looking forward to trying this
Thanks from belize
You're welcome! 😊
I've never seen it done in the oven like that before, now I just have to decide which of the 400 beef stew recipes I've watched that I'm going to pick....
I've got another beef stew version on the channel as well 😊
This was funny cos I can't cook! Will follow every step.
Hi Adam. Just wondering why you didn't brown the parsnips as you did the other veggies? Would really appreciate your explanation. Thanks so much. All the best!
You could brown them if you wanted. I just like the softness of them in a stew like this. Entirely just personal preference 🙂👍
Well done Adam you nailed it Was it Aldi ingredients. Did something a bit similar using mince all from Aldi it was amazing take good care my son
Cheers Aggy! I did my shop at Lidl, got some great stuff in there
Followed your recipe and directions precisely except for porter - didn't have any so used red wine - very tasty stew. Chunky meat and vegetables are the way to go.
glad to hear it pal. Glad you liked it:)
I was drooling whilst that! Which porter, if any, do you prefer? Great channel, keep it up.
Any good porter is good. I can't remember which one used at the time. Something smooth and not too bitter. Ale can be a bit bitter sometimes which is why I prefer porter. It has a richer, fuller flavour for meat stews. Thank you for the support! 🙂
We live in Corfu, Greece and cook with gas from a bottle rather than the mains, indeed there is no 'mains' here. You maybe pleased to know that my wife has the same trouble as you with the front left burner. Any fish recipes, fish pie perhaps? Good luck
@@carolinethompson7173 as it happens I have a great fish pie recipe in the works. So keep an eye out 🙂
I use tablespoon tomatoe paste to enhance the colour of the stew. Or its a bit cloudy looking .
Have you tried using tomatoe paste?
I also baste the meat with the flour before browning the meat.
But you have shown me another way.
Thank you.
Adam, great suggestion re meat choice. Proper meat, not the cubes! I'm cooking this for tonight for family visit.
That looks fabulous and I never knew about the grease proof paper thingy! All the stews I ve made in my life haha......what a great tip! Is Porter an ale? So the alcohol obviously evaporated. Thanks Adam x
Yep, you can use any good ale. But try to stay away from bitter ones. X
@@Adam_Garratt right..am more of a gin and wine drinker...not both together ha! Although.....x
great video, would this be suitable to cook in a slow cooker ?
Absolutely. I would brown the beef first before adding it to the slow cooker for extra flavour.
What is Porta is it beer I’m from Leicester but been here in Perth Australia for 30 yr 🤔👍
Ha ha sorry adam I called you porter don't know why I was just explaining to my granddaughter what you where doing great video must try x
Excellent 👍🏻what pan is it for the stew,I was going to buy Le Creuset because I would do a lot with it,do you tho it would be worth the money?Omg I agree why do people add tomatoes !yack noooo ..Yours was perfection & yes I will subscribe 👍🏻
If you have the money for anything Le creuset go for it. I've got a griddle pan from years ago and it's still amazing. They are worth the money. However this pan is just a ceramic lined oval roaster. It does the job :). Thanks for the sub and welcome to the family
Hi Adam, I’m back again….just to say I’ve invested in a slow cooker and will begin by doing this recipe …..
Nice one. Mines all packed away, but I've got a combi slow cooker/pressure cooker my dad bought me for my birthday. So I'll do some cold weather dishes in that for the channel.
@@Adam_Garratt that would be great Adam. Gas is going to become so expensive, this is why I’ve invested in a slow cooker. The aroma around the house is fantastic, hope it tastes as good as it smells. Wednesday I’ll try a Sausage casserole…..👍👏
@@myles7522 I hope you enjoy it mate. A little tip with sausage casseroles whether done in the oven or slow cooker. I brown the sausages off first, and add them towards the end of cooking, not with everything else at the beginning as it stops them from going mushy after long slow cooking.
@@Adam_Garratt thanks for that….👍
Adam is that Porter A Port Wine, That your refuring to in your Recipe.? Thanks
Porter, but any good dark ale is great too. :)
Adam, if you could cook this awesome recipe for any superhero, who would it be and why?
Can you tell me how to make mushy peas using marrowfat peas thanks ?
Adam Can I add in some Diced Potatoes into the Roaster Pan,? Before I put it in to the oven, As I do like Potatoes in my Stews also, Great Recipr Thanks for sharing etc.
Absolutely you can. You might need a bit more stock though as potatoes will thicken it more :)
In 4 hours those potatoes will dissolve!
Hi just made this but on on 125c should of read the comments!! I like the way you come across on your channel hopefully the food will turn out ok.
Thanks Stephen. Hope you enjoy it fella
@@Adam_Garratt all went well beef nice and tender and plenty of flavor thanks for the recipe 👍
You're welcome dude
Any recommendations on non alcoholic substitutes for the porter? Or just leave it out?
You can omit it from the recipe and add some extra stock. The flavour will be different obviously but still good
So glad the snow is gone 😂
Me too! 😂
do you keep all the top and tails of vegitables for making stock??
I do some times yes :)
Some people coat the beef in flour before browning what's the difference to adding the flour later?
For me, most recipes don't brown the meat enough. So I add the flour later to prevent it from burning on the meat as I like the have a really good sear on the meat. That's why I do it this way