Easy Beef Stew – How to Make The Easiest Way

Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.

Want to make this? Here is the recipe! –
http://www.chow.com/recipes/30301-easy-beef-stew

The Easiest Way is CHOW’s weekly video recipe series. Every Wednesday we’ll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you’ll never lack for dinner ideas again!

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Comments

Rocker 74 says:

Beef stew is probably one of the best things I know how to make, and it’s easy, but technical when it comes to flavor. Better than my mothers was, by far.

I flour and then brown the beef in vegetable oil in a pan. Put the cooked beef into the crock pot (my moms)

Same pan, with the oil and brown bits stuck to the bottom, have a Spanish onion chopped up, low heat, and half a bulb of roasted garlic (that I roasted myself), cook them down to near paste (don’t burn the onions). Add a bit of flour to make it a paste, cook for a minute, and 2 cups of beef broth, a bunch of rosemary and thyme, bring to a boil, get all the brown stuff that was stuck to the pan from the beef, off, then pour that over the beef.

Add how ever many more cups of beef broth (I use bottle concentrate and water) you need to cover everything (including the potatoes and carrots you will add). Cut up some potatoes and carrots, put them in, turn on the crock pot, throw a Bay Leaf in, let her go for as many hrs as you can.

Good buns and butter, amazing. My brother/roommate buys the garbage in a can, which is like 6 levels below our mom’s.

Tim Gauthier says:

What is the yield with this recipe using 3 lbs of beef?

Kristian Brandt says:

If I may make a suggestion for future videos. There are quite a lot of people in the world, and quite a lot of these speak English, either from birth, or later acquired at school. However there are only two countries in the world that use the imperial measuring system, England and USA. Maybe use the metric system instead. So 1.5 kgs of beef, rather than 3 lbs. Just a suggestion :)

Cooking is Key says:

Looks delicious!! Great video

Marcos Carajol says:

I dont have any exam to do but I am definitely making this beef stew for dinner tonight. Thank you

kain Faf101 says:

It is are restricted

Doesn't Matter says:

Just made it, the Stew is Amazing! Thanks

Jayden Baldera says:

Beef stew is fucking gross

Niki Hannig says:

the best stew i have found so far in the first hour smells good so far family hanging out for next hour

Onedia Fields says:

GOOD AND EASY VEIDO. SURE LOOKS GOOD TOO! YUM, YUM THANKYOU FOR SHARING

Joeshmoe says:

I thought this was HowToBasic

Laura M says:

i don’t know why I’m watching this knowing i’ll probably never cook a beef stew although it looks delicious

Virtual Office Management says:

Made it and it turned out scrumptious! Thank you!

Michael says:

Don’t be afraid to really caramelize the beef, guys. Don’t burn it, but don’t do a light browning either. Somewhere in between can make all of the difference. In addition, don’t necessarily throw out the fat that was trimmed away. Save some, cut it into small pieces, and render it in the pan whenever you need additional fat/oil.

Dangerna says:

I am making this today, thank you for a well explained video,

Shams Iftikar says:

Yum…. I love beef

Mack Haddock says:

Can’t wait for Fall or Winter and take this to work.

Carlos Cal says:

how come this is age restricted?

siyabonga mngoma says:

Lol 2 hours of cooking is too much though but looks good in a pot

Clinton says:

*easy*

sosscs says:

I have 2 questions:
1 : what did you mean by the beef will steam instead of brown at 1:03?
2: does your pot’s lid contain an opening to let off the steam? or I should get a lid without an opening?

Thank you

Its Didi says:

I have a couple of chefs on Youtube that are my go to for pretty much everything I need to cook. But this recipe beats every other one I’ve ever tried for stew. Never fails, best stew ever :-)

Sir_Renn says:

R.I.B Beefstew1997 1997 – 2016 “If i click This Nigga’s name Can I like take Him off?”

Barbs Russell says:

Hi bitch

CA says:

“Sprinkle in 1 tbs of flour, and cook for 1 minute, just to get out the raw flavor taste.” You mean, just like starting the stew will get out the raw flour taste? I just find so many steps in cooking tutorials to be un-necessary effort. -_-

Aisha M says:

I’ve used this recipe 3 times now and always tastes amazing! Thank you.

Jason Gafar says:

Wonderful recipe. Job well done ChowHound!

Francois Deshue says:

i got to say, i watched many video from other “chef” but this one is the best. just look at the end result! its a classic irish stew to perfection.

cattus stroffic says:

I just cut the chuck like steaks and cook it that way then let it rest. before I add it back to the stew I cut it into chunks. There you go! to all my other fellow lazy cooks

Iove You says:

it’s nice try this one day

Soha Al Bajoury says:

What is the tomato paste substitute?

Liam Hodge says:

can you use corn meal or corn starch instead of flour?

The Emperor says:

Mala, svaka ti čast, moreš se udat ( po mogucnosti zame ) 😀

Peter Ros says:

wow, if this the easy way, cant imagine the hard way. :-)  But thanks!

Jayjay Castro says:

thank u for this recipe now I can add to my meanu with home made butter bread:-)

EJ Maria says:

Thank you gurl..cute top

Christa K says:

ITS BUT THEN THE COLOUR OF FOOD NAH…….

Lawrence Of Canadia says:

you can substitute the tomato paste for mild curry paste and it turns out excellent. also, add garlic to the onion. Why TF not.

boiled frog says:

yeah ,it takes about 2hours ….and my salary is 35$ per hour,damn,i should just go out and eat some decent foods,totally wasting time to cook by myself…

- - says:

Why is a cooking video about beef stew age restricted

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