COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)

🔪MY GEAR:

-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.

Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.

Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.

Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.

Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.

Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).

Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.

At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.

Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.

Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.

--
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin

Stir ingredients to combine and dissolve gelatin.

--
🎧MUSIC:

#beefstew #beef #stew

CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[BrianLagerstrom]

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.

[janflewelling]

My son (who loves to find new dishes to try) found your videos and was drawn immediately to this beef stew recipe. He made it all by himself - he's really very handy in the kitchen (and your video was a great guide). The results were amazingly good and my decades old beef stew recipe, previously coveted by other family members has now been retired in favor of yours. Happy/sad. 😂

[KnIfrTITAN]

A tip from a Japanese chef i worked in a kitchen with many years ago, when cutting veggies for something like a stew but them in to similar sized chunks with irregular angles to the cuts, the end result is more rustic and pleasing to the i have been doing it that way ever since i tried it for myself.

[iplaybadguys]

I’ve never eaten a beef stew that I’ve enjoyed, but you made it seem so good, I decided to try it. I made it tonight, and it’s possibly one of the best things I’ve ever eaten. Thanks!

[torreyholmes]

Small point, but -- I love how you noted that you started with 5 lbs of chuck and after trimming it was down to 3.5 lbs. I often wonder if some recipes give a weight that you should start with or the weight you should end up with after trimming and prepping the particular ingredient. Well done!

[ChiIeboy]

Bri, you know that feeling you get when you 'hit the jackpot' in some aspect of your life? (met your future wife, got a big bonus at work, found a great deal on a house, car, etc.) ...and your instant reaction was to simply laugh (because words just weren't enough)? Yeah, that was me last night when I took the first bite of your _Comforting 1 Pot Beef Stew_ that I made. I mean, holy smokes! I could write an essay on the experience, but OMG... Absolutely _everything_ about the finished product was stellar ...and now I know why you ranked it your Best Recipe of 2022! From the seared chunks of beef that were perfectly firm/tender and yielded such unctuous goodness, to the broth that was so utterly beefy that it could have come straight from the kitchen at the French Laundry -- it was lip-smacking insanity, bro!! Anyway, thanks for everything you do. Your tutorials have enabled me to step my game up into the stratosphere, which is hard to put a price on. Nevertheless, here's a token of my appreciation. You are the man!!!

[kartboy]

I made this Saturday, and it is absolutely phenomenal. This channel has rapidly become my favorite cooking channel - I have made the beef enchiladas, the chili, the beef stew, the al pastor tacos, the kao soi. All of them turned out brilliantly.

[keithbrauer]

I just made this. I thought I was gonna go crazy peeling all those onions but HOLY COW was the result worth it. Absolutely phenomenal!

[Albino_Scout]

Highly recommend roasting all veggies on a sheet tray and then adding to the stew. You get the roasted texture and flavor added to your stew which I find is a huge improvement.

[sarasokoloski]

SO GOOD, my hubby who was sick of stew growing up on it everyday finished 2 bowls and just said "wow, good job!"

[BeefinOut]

1 Pot Beef Stew! Step 1: Put the cubed beef in a sheet tray

[amandamatheson]

Made this yesterday put it in the fridge overnight and warmed it for dinner tonight. It was AMAZING. Best beef stew I’ve ever tasted no question. I started with caramelizing 1 large onion took it out before par cooking the other veggies and added it back in when the meat went in, I cooked my roux deeper, to a milk chocolate color and used homemade chicken stock with an extra 10grams better than bouillon and I had a little less stock making mine a little thicker but I wanted it that way. I also added one stalk of celery. Cooked the vegetables to still slightly firm in the middle. I have a son that’s disabled that we mash his food. This wasn’t Mashable had to be chopped up but in the perfect way. I don’t want mushy stew!!Topped with fresh parsley. Bravo to you, I loved it!!

[paulasimson]

This was a masterclass in stew making. So many great tips from oven searing, to gelatin to adding the flour to the veggies. Nom, nom, nom!

[robertn.]

Thank you for posting this recipe video, Brian, and you were not engaging in any hyperbole: it is absolutely fantastic! I followed your instructions (using frozen pearl onions as I hate peeling fresh ones), it was easy and the results worth the small effort to assemble the stew. I went to my local French bakery to buy a baguette, opened a bottle of Shiraz and was in gustatory heaven!

[ChiIeboy]

Woohoo! Perfect timing -- it's gonna dip below freezing this weekend!
Keep 'em coming, Brian. _You're the man!_

[williamcoolidge]

Visiting my parents for Christmas. I made this last week for them. They liked it so much they've asked me to make it again today. This recipe is golden.

[DamianSheesh]

I have made more of your recipes than any other foodtuber or maybe even OG cookbooker/tv chef of all time, and I'll def be trying this process too! I make stews all the time (I could live on hot bowls of food), but there's some hot tips in here that will pay dividends! Like, the 'flavorful liquid' hack and the browning steps. Stoked you're nearing 1M of us loyal watchers now.

[ChrisMezzolesta]

Tell ya what Bri, your videos have already turned our cooking around after decades of cooking particular old fashioned ways, woken us up to new n better ways of storage (we've adopted deli containers & forsaken Tupperware, makes so much more sense), and clarified the *best* way to make a particular dish. The Swedish meatballs, Italian dressing & weeknight pizza recipes blew away the whole family, the senior parents included. And with perfect timing, this video comes as I just picked up our CSA share, with a grassfed chuck roast, smallish Kennebec potatoes, and fresh carrots. I know what I'll be cooking this weekend. Thanks so much for reintroducing excitement & fun into our 35-year marriage/foodie/cooking partnership!! We appreciate what you do.

[lorenaw]

OMG Brian, the stew, your bread, apple galette! Going to the market to get any ingredients I need and making these this evening. And your trip to Korea! Thanks to you and L so much for sharing that. So very, very wonderful!!

[netlagd]

Have you tried the method of peeling the cocktail onions where you put them in a stainless bowl and cover with another bowl - so you have aroundish globe. Hold edges tightly and shake vigorously. The contact and movement “peel” the onions