How to Make the Best Hearty Beef and Vegetable Stew

Julia and Bridget uncover the secrets to the perfect Hearty Beef and Vegetable Stew.

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[jeanettanorton]

7:39 I use cabbage instead of the kale or Chard in my cooking. Thanks for sharing this with me 😊. Hello from Indiana USA and this 62 year old lady.

[himguydude]

these women did not mince words. truly top 3 stew i've ever tasted. i just polished off my third bowl and came here to say thank you julia, bridget and the fine people at america's test kitchen. well done

[curiouslyme]

I omitted the kale & used leeks, parsnips, carrots, onions, shallots, celery, peas, mushrooms, & potatoes, in addition to garlic, tomato paste, Sherry wine, salt & pepper to taste, etc. I served it with garlic bread. When I serve it over mashed potatoes, I leave the potatoes out from the stew. Everything is done on the stove top. Delicious! A comfort food!

[maryellennorcross]

I TRULY "LOVE" WATCHING YOU TWO LADIES EVERY SATURDAY ON PBS ALONG WITH THE REST OF THE GREAT KITCHEN CREW, BUT WISH YOU WERE ON MORE THAN ONCE A WEEK. ANY FOR MAKING COOKING LOOK SO EASY AND FUN.

[bartlett]

This Canadian loves America's Test Kitchen! Excellent recipes by terrific instructors. Oh, and kale is a good, hearty, power-packed ingredient for these colder months to add to one's stew. Kale, Swiss chard, Chinese broccoli, collard greens, or rapini. Your stew; your choice. More vegetables; the better, I say to get through Autumn and Winter. Serve with a nice, fresh, crusty loaf of bread to soak up every drop of that beautiful broth and there is no better dinner. C'est très bien. Délicieux!

[lindas.]

This is, hands down, the best stew I have ever had. The meat is so tenderly delicious, and the wine adds a complex flavor. I have made this recipe twice and both times it has come out heavenly. The first time, I followed the recipe to a T. The second time, I had bison stew meat and I substituted radishes for the potatoes for a lower carb meal. I think that adding the wine plus the slow cooking in the oven may be the secret to this delicious recipe.

[elizabethdiblasio]

You are
both adorable Chefs, I truly enjoy watching your shows... I watched you 10 years ago... very inspirational!

[farhorizons]

Have wondered about other recipes which put the veg in at the beginning, resulting in mushy texture. Have modified my technique as per the ATK recipe which results in a one-pot meal with fresh-tasting veg! Thanks.

[getdean]

Making this now, 1 1/2 hours to go until chow is ready! All steps followed, should come out good! Thanks for this simple no nonsense cooking show

[tawpgk]

Looks delicious, I will try in the summertime.

[cathygas]

You are amazing, both girls! I lime you very much. Always smiling, laughing. Thanks.

[protocolofficer]

A humble beef stew can be the most magnificent meal if done properly. You did it properly and more! I play around with beef stew in order to get the most beefy flavour. I begin by sautéing two grapefruit sized diced onions for about ten minutes then adding beef chunks, mushrooms and grated garlic and thoroughly browning it all. This gets me the unique intense flavour of beef that I like. I then go on to add liquids, veggies and thickener. I love that you added kale so am going to add it to my next stew. Thanks for this incredible recipe. Cheers, Colin.

[rhodaprayer]

soo good. left out the kale, instead of added greens...Love your Soups & Stew book. Must

[blueriver]

oh so good, I just made it and I could not believe how kale goes so well in this soup, love love love it, thank you.

[joetaylor]

Sounds like the best of stews, and I am no slouch. Love the idea of adding greens in the last minutes! 😊

[josephrodrick]

Never had kale in my stew, but I am excited to put this recipe together . . . Thank you for all you at ATK do. I Love ATK

[brt]

I made this tonight. I really liked the flavor, but next time I’m leaving out the kale. Oh, and I didn’t have a whole cup of red wine- next time I’ll make sure I have the full cup and a half.

[rachray]

I made a combo of their recipe and Tyler Florence's recipe. Used Pinot Noir red wine. Veggies were onion, red potatoes, carrots green peas. I browned with salt, pepper and flower. I used button mushrooms, fresh tyme, shaved orange peels. I did on the stove top and in the oven. I am making again now and will add celery rhis time and use a portobello mushroom instead. I also did their chicken broth and beef combo. I did not use kale. I took to work and shared, everyone said it was awesome. It did not last long. After prep work I found this pretty easy to make. I will do the flour roue this time and tomato paste. Also my red wine wasn't and isn't a blend. Im using pearl onions this time. I cooked on the stove 1hr 45 mins with all veggies except peas and potatoes and added the potatoes then went into the oven for 1 hour. When it came out i added the peas and parsley and they bathed for about 15-20 mins. Also I did 750ml of wine, the whole bottole

[judygravelle]

Loved the new twist on making stew. I always followed my moms hearty stew on the farm

[Paelorian]

This video convinced me that making this stew would be worth a couple hours of my time. These ingredients will be going on my shopping list! Thanks, ATK! And I always smile at Julia's enduring love for kale every time it comes up, a recurring theme over the years. So charming.