Really Good Beef Stew | Kenji's Cooking Show

Here's a pressure cooker/Instant Pot version:

Here's some stew science!

[BungD]

"what i found as I get older is that 'future me' becomes 'present me' much quicker than it used to"

as if your cooking videos weren't relatable enough, this one came with a slight existential crisis, thanks kenji!

[bladerunner]

Regarding that section where you talk about learning to work with efficiency, to me that has been the true educational gold of this channel. This channel showed me the difference between just the act of cooking, which I don't think is all that hard, and working efficiently in a kitchen which is what I've always struggled with. This channel shows so many little things like the big prep cutting board for veggies vs the smaller cutting boards for meats, pour spouts on your oils, always having an excess of bowls and towels within arms reach, even stuff like having that little bin for disposing peels and stems or having that cushioned standing mat at your prep area. This channel really shows how to set things up so your kitchen and equipment gets out of your way, and I've never seen another cooking show share that kind of knowledge.

[camcharlton]

"Current me doesn't feel like doing it, and future me is a jerk anyway". What an incredible line.

[EmeraldRubyTea]

His kitchen looks so normal! Thank goodness! No pristine kitchen! No new pots that have not been used…just normal everyday living.

[pariahMD]

i like how the dog is in the kitchen as if kenji was speaking to him and teaching him how to cook a good stew.

[klaasvdm]

Here in Belgium, famous for its Beef Stew (yes we are), we cook this a little different, I thought it might be nice to share. We use dark beer, preferably from one of our monasteries, but anything yeasty, slightly sweet and high in alcohol will do. We also add the flour before browning the meat, as to cook the flour, but Kenji's technique makes more sense. But. For thickening, we also add a slice of bread covered in mustard, traditionally it's placed on top just before you put the lid on and let the stew stew stew stew. Most people add some kind of berry jam, cloves, black pepper and yeast extract. Which serves the same purpose as the miso and anchovies, I guess. Future You is very welcome to come over and compare. Free (gastronomical) tour of the beautiful city of Ghent included.

[DawsJosh]

After making this exact recipe from serious eats multiple times I can tell you it is the best beef stew ever. The biggest game changer is cooking the veggies you eat later than the beef itself. It makes the dish filling and warming but also gives it a certain freshness. I thought I hated carrots in stews, it turns out I just hate overcooked carrots.

[YaroShien]

"Future me is a Jerk anyways"

Future Kenji: Well well well, if it isn't the consequences of my own actions.

[nosh]

There's a Hawaiian-Japanese dish my father would make whenever my mom was away on a buying trip. Its called Hekka. Usually made from chicken but sometimes beef. Its sort of an island cross between a beef stew and sukiyaki. The beauty of Kenji's recipe is it easily transposes: retain the separation of vegetables, browning of the ingredients and use of gelatin but substitute shiitake for button mushrooms, taro for potatoes, bamboo shoots for celery, green onions for onions, mirin or sake for wine, add some water chestnuts and ginger, build umami with shoyu, miso and It'll be much better than the beef hekka my Dad would feed us.
Kenji, thanks for making me think of my father.

[cermrer]

finally something to cook! kenji i've been starving all this time that you didn't upload

[JerryAsher]

I just love how calm Kenji is as he does all his prep work while meat is searing, how calm he is at all times.

[johnmarkmccoy]

“Future me is a jerk anyway”

I felt that one, Kenji.

[maryannrecht]

I have been cooking for almost seventy years (also two weeks at LaVarenne, coming from a Mom and aunts of excellent skills, follower of Julia and Jacques and unbelievably still cooking and learning. Just discovered your fascinating cooking show and am addicted. Thanks so much, you've made it exciting again. Wow.

[sidinator]

Dang I did not know about corn starch losing it's thickening ability, that explains everything

[jazztalker]

Searing the meat as steaks is an awesome tip, thank you! I struggle with the cubes all the time and the temp dropping and cooking in almost a foam.

[thatdudebro]

kenjis videos are far and above the rest on here with very little editing. he's so knowledgeable that solely watching his videos will make you a decent cook. he can explain what he does and why with every single detail being thoughtful and calculated while also not making it a chore to listen to. one of my all time favorite chefs in general (not just youtube). congrats on hitting a million subs kenji. your vids have taught me so much and are so so inspiring.

[Coolmanbob]

"Future me becomes present me much faster than it used to."

I knew I watched your vids for reasons beyond food.

You are a positive life force 🧡

[Dingeraye]

I did this exactly as shown. It was cosmic. I've been feeding it to my grown-up children and neighbours and they all raved about it. It is a lot of flavour. Needs crusty bread for sopping. Thanks!

[zengardengnome]

I appreciate something being called "really good" and that being an intense enough word choice. still one of my fave channels. Cooking and sharing food is one of the most human, bond-forming things we can do. Thanks for being a real one.

[ihatekpeng]

When the world needed him most, he returned.