Beef Stew Recipe – Laura Vitale – Laura in the Kitchen Episode 318


Hi guys, I’m Laura Vitale On this episode of Laura in the kitchen, I’m gonna show you how to make beef stew. Now I don’t know if you can kinda tell by my voice, but I’m feeling a little under the weather today I haven’t been feeling too good the past few days so I needed to make myself something that was just comforting that I could just eat it for pretty much the next two to three days keep it in the fridge and just keep reheating it It’s gonna, like, you know, nurse me back to health. So, before we get started, let’s go over the ingredients. You’re gonna need some stewing meat and I’m just choosing to use a chopped roast for this I think it works best, but you can use whatever you like. What I’ve got here is an array of vegetables I’ve got some onions, carrots, potatoes, celery And a little bit of fresh garlic. And I just peeled them, washed them, cut them into large chunks I like my veggies to be the same size as my meat, but that’s up to you I’ve got some beef broth, some frozen peas that I have defrosting a little bit of red wine, some tomato paste, fresh thyme, fresh rosemary some dried bay leaves, a little bit of all-purpose flour, You’re gonna need olive oil, salt and pepper- those are your ingredients. Now, a stew is very different from, say, baking A stew, you can do whatever you want. You can put whatever you want in it So if you don’t like to use the wine, don’t use the wine, put a little bit of extra stock Um, if you don’t like as many veggies as I do put a little bit less. You know, it’s a stew. Do what you want, you’re the boss. Now what I’ve got here is a few tablespoons of olive oil And I’ve got this going over high heat And this is so important because a big big part of what is gonna give us a lot of flavour is that we are actually going to caramelize the meat. We’re gonna brown it really well on all side, and we’re gonna do that by making sure we have got the olive oil really nice and hot. I’m just gonna wait a couple of seconds because I don’t think it’s hot enough I want it to smoke a little bit. Now, really important, we’re gonna season it with salt and pepper And then I’m just gonna let this cook for about five to seven minutes I want all sides to be really dark, caramelized. So, you do that. Cook it for however long it takes until it’s all browned. My meat is nicely browned, and I’m just taking it out of the pan here And I’m gonna leave in all those remaining meaty juices Now if you want you can drain them and then just add some fresh olive oil But I don’t want, I don’t like to do that because there’s so much- He didn’t wanna be a part of this party! So he flew away. Oh well. See I don’t think that draining that makes sense because there’s so much flavour in there and I wanna use that so I am, so to this I’m gonna add in all of my veggies. Carefully, so they don’t go overboard. Woah Just like that. And then I’m gonna season these with salt and a little pepper By seasoning every element of the dish it comes out really well-rounded Give that a nice bit of black pepper And I’m gonna let these cook for about five minutes or so Or until they start to develop some colour. And that’s what you’re looking for when it comes to your veggies. Now to this you’re going to add in some flour Because you need to develop a thickening agent So that your beef stew is stew and not soup. So, I’m gonnna sprinkle in some flour And then what I’m going to do is I’m going to stir constantly for about two minutes Or until I’ve cooked out that raw flour taste. Now to that I’m gonna add in some red wine And I’m gonna just give this a good stir Scrape off the bottom of any brown bits because that’s all good flavour And then you’re just gonna let it reduce for a minute. Add a new tomato paste. Just give that a stir, and at this point we’re gonna put in oops! Gonna put in you’re beef stock And make sure when you buy beef stock at the store you buy one that’s reduced sodium, or low sodium Because you don’t want, you know, a lot of salt that’s gonna overpower your dish and you’re gonna end up throwing the whole thing away. And you’re gonna put in your herbs, and for the bay leaves you can use fresh or dried whatever you’ve got, I always have dried on hand so I choose to use the dry. And now you’re just gonna bring this up to the boil, and then we’re gonna put in the meat. You just wanna slide the browned meat back in give it a stir and put your lid on turn it down to low, and let it cook for two and a half hours. And then just, you know, come check on it give it a little tlc And for two and a half hour you’re a free woman! My beef stew cooked for about two and a half hours, covered, on low Now, I took the lid off turn the heat up to about medium-high And now I’m gonna add in my peas that I’ve been defrosting So they’re nice and tender. And they’re only gonna need about three minutes Just to warm all the way through, and this is the perfect time for you to taste it. And adjust the seasoning, and to get rid of the bay leaves because they never get soft. So just let it cook for a couple of minutes and then we’ll serve it up. It’s looking good, I’m just gonna turn it off. And that smells, like you would not believe how good that smells. It’s amazing, it’s really thick It’s got good colour It’s what beef stew should be. Now you can just ladle it up It’s perfect! I don’t like when beef stew has got a lot of liquid Because then it’s beef soup, not beef stew I’ll give this a taste.. I’ll get a piece of the meat and some of the sauce Mmm, that’s good! If that’s not gonna nurse me back to health then nothing else can And like I said, you can put this- What I do, I mean it’s my husband and I And this is a big part of it So what I do is I take it, And I put it into a freezer safe zip lock bag And i portion it out for two people, put it in the freezer That way, if it’s like the middle of the week or you don’t have time to make dinner or you’re craving something that takes a long time to cook and you just don’t have the time you have it in portions and you can defrost it in, like, minutes! That’s it! I hope you’ve enjoyed spending time with me go to www.laurainthekitchen.com to get the recipe, and I’ll see you in the next one! Bye bye!

100 comments on “Beef Stew Recipe – Laura Vitale – Laura in the Kitchen Episode 318”

  1. King Cyrus says:

    3:20am here in alberta now I'm hungry..craving stew

  2. Colleen M. says:

    made this this weekend. even the pickiest eater LOVED it!! thanks!!!

  3. Nick Zendano says:

    She is a very pretty women….and a great cook

  4. V. K. Levigne says:

    You've got yourself a new subscriber my friend

  5. MrBradymoss says:

    Great recipe Laura. I tried it and was very happy with the results.And of course, I got to watch your beautiful eyes for 6 and a half minutes….

  6. John Smith says:

    Laura, do you have an Italian Beef Stew?
    using tomatoes…?
    See I am Italian.

  7. Annizumi says:

    I cooked this tonight it was really delicious. Thank you Laura.

  8. Jorge Mario Merida says:

    Yeah TLC!

  9. Guilherme Lopes says:

    Love this pressure cooker!>>>ur2.pl/1035 I made Thai curry with chicken in 30 min and steamed rice in 6! I was a bit apprehensive as this is my first time using anything like this but getting started was pretty simple. It is important to follow instructions and "season" the seal. This would be a great gift for busy moms or really anyone who needs great food, super fast. I got this during prime day but will look for another deal around the holidays.

  10. The Mayas Were Right says:

    DO NOT put salt into a stew dish made with beef at the very beginning. it will make the meat tastes like chewing woods. try to put it before serving it.

  11. Eliza Elly says:

    Was actually looking for this recipe.Thank you Laura for sharing.I made this tonight for dinner and baked jacket potatoe it came out really delicious😍🤤💃

  12. Jandira Green says:

    I made this, It was delicious. Great recipe 😍

  13. SarthorS says:

    The worst thing about making beef stew is having the smell permeate the house for 2 hours, and not being able to eat it until it's finished.

  14. Black Buick says:

    Love her video's, but 90 minutes of cooking was all that was needed for us. Maybe our stove runs hotter? After 90 minutes the potato's were just shy of being mushy.

  15. Juan T says:

    Instructions unclear. I became a free woman.

  16. Cleanex Society says:

    Free women In their natrual habitat. The kitchen

  17. Angela Hite says:

    I looked at 4 beef stew recipes before deciding on this one. It was delicious! I really like how you made sure each ingredient was incorporated properly before you started adding the next. I love recipes like that

  18. Kat F says:

    5his is,how I make my stew and I highly reccommend using the wine!

  19. Delekham 1 says:

    That meat looks steamed not caramelized

  20. Red Rose says:

    I love beef stew. When I was growing up whenever my mom made roast beef and had enough left over she would almost always make beef stew for my dad and me.

  21. JAGDEESH jagdeesh says:

    Superb 👌 👌 👌 cooking

  22. TheCAKEGirl says:

    Thank you so much for this recipe, Laura. I cooked this dish earlier today, it was DA BOMB! Everyone loved it. Love from Malaysia!

  23. Water Melon says:

    Can we use pressure cooker to tender the beef?

  24. Carrie Ann says:

    Does anyone make stew without tomato paste!

  25. Christina Lugo says:

    Made a couple of your recipes already, now I'm a subscriber, thank you!!❤

  26. Rockin Rollin n Trollin says:

    Wrong earrings, find something that balances the colour of your eyes !!

  27. ThatCarguysmissus says:

    This is my go to stew recipe x

  28. Gregor Miller says:

    Just made this, reminds me of my nanas. Only had a few carrots and celery, so added half a yellow and orange bell, herb de province, some smoked pap and some cayenne with about 27+ garlic cloves:)…Thanks for the inspiration Dr (of the kitchen) Laura! Well and Tom, from Tom's Tinkering and Adventure:)

  29. Huggy Bear says:

    How is that possible, two and a half hours later you still have the same amount of liquid as it was before ?

  30. Noamias says:

    Mrs. Pearson

  31. DEC Housekeeping Lobby says:

    i just can't get enough of your cooking. You are the best

  32. Mark Devcic says:

    Overcrowded the pan with the beef unfortunately. Do in small batches so it actually gets some caramelization and doesn’t steam

  33. Junior Frederic says:

    Slide the brown meat in huh?

  34. AndrewTGreen says:

    Great recipe. Just made this. Used 2x as much oil and 1x as much veggies as Laura so added another shake of flour. 2.5 hours later….wow. Great recipe. Goes into memory. Thanks Laura and Best Wishes for 2019!

  35. Garfit Gar says:

    Thank you 😊

  36. Ci Beauty says:

    You’re adorable lol

  37. Zara Butt says:

    You are a beautiful lady

  38. Prophet SJ says:

    At 2:24 it's not nicely browned. IT's watery and soggy. You hv to cook more for the water to dry out and the meat to brown.

  39. stendhal48 says:

    45 seconds in and I'm hooked … and in love!

  40. Julie Bee says:

    I love this recipe and I’ve made it several times , but the cook time is just too long. The veggies are mush after that long. I’d say reduce it by maybe half and see how the veggies are by then.

  41. Maen Idris says:

    Nicely browned. More like nicely boiled.

  42. Rad Sr says:

    Can we substitute beef broth??

  43. Jonathan Exley says:

    I'm a man, but I turned it down for 2 and a half hours and you're right….. I am a FREE WOMAN! WOO!

  44. BigBollocks says:

    Great recipe. Thanks a bunch

  45. zvczvcvzxcv says:

    Over two and a half hours I would have dipped bread in there until nothing was left.

  46. Ginger Brown says:

    Omg i love your recipes 😍😘

  47. fearfullnature says:

    The lid goes on completely or partially?

  48. Mara Althea Dimaculangan says:

    Its like caldereta in the philippines.

  49. Judas Iscariot says:

    I like how she explains why it's so important to caramelise the meat for flavour and then proceeds to basically boil the meat with barely any colour by overloading the pot.

    Cook in batches, people!

  50. Ryan Cope says:

    Can you substitute the wine?

  51. Jimmy Grissam says:

    i added just a small hit of dark mushroom soy sauce to the beef just for a rich dark color. delicious.

  52. Ellen vd says:

    Thanks so much for sharing Laura! I never made it, but i am going to….

  53. K.T. Colbert says:

    Nice beef stew recipe Laura

  54. The Optical One says:

    God this is making me hungry. . . . . lol, looks so good

  55. henry lu says:

    What does the stew smell like?

  56. henry lu says:

    Is there a faster way?

  57. MountainRain says:

    “If that’s not gonna nurse you back to health, then nothing else can.”
    Polio vaccine: 😟

  58. Leslie Do says:

    Cook the veggies for 2,5 hours? the veggies gonna be too soft and mushy, isn’t it?!?

  59. NORMAN JIN says:

    Thank you mam~

  60. vickylovesdolly says:

    Isnt two and a half hours too long for the veg, ?

  61. William Eastland says:

    how lady like of me 😮

  62. mildred magwenzi says:

    looks nice Laura

  63. samueli nyanduga says:

    Won't the veggies over cook?

  64. carlos roman says:

    Almost made it good.)

  65. Toni Siwela says:

    You're the best cook ever

  66. MrWhatever006 says:

    Can i cook this beef stew? because i want to stay as a man, not a free woman…

  67. KhornPark88 says:

    Amazing, thank you

  68. Simpaticaa Filipina says:

    Isn't that going to over cook the potatoes and carrots ?

  69. Reem G says:

    Am gonna try this it look yummy 😋 and for this weather is nice

  70. The After Dance Party says:

    add more potato if the stew becomes too salty. potatoes absorbs sodium

  71. Baghuul says:

    You have to add the potatoes during the end because they take the shortest time to cook. otherwise it will get mushy just cooking for 3 hours.

  72. Jessica Williams says:

    Today is a meat day, so I am making this stew!! Looks delicious Laura!! Thanks for sharing!

  73. Andrea Sanchez says:

    Can I use pink wine instead?

  74. Q Sentme says:

    That’s not brown meat

  75. Ahnaf Al Aziz says:

    How many grams of meat did you use?

  76. Lisa B says:

    We're the white rice 🍚 lol

  77. Evelyn B says:

    I made this over the weekend and let me tell you: perfection. My only change next time would be to omit the thyme…..just wasn’t feeling it. I didn’t use the bay leaf either, but everything else was amazing. Thank you! My dad is a picky eater and he ate 2 bowls of this!

  78. phillip jensen says:

    Use corn starch and water mix and you don't have to cook off that flour taste, just slowly add it at the end until it's the thickness you like

  79. Conefoeva says:

    You look pretty and than you started speaking now my ears are bleeding

  80. mmeatheaddd says:

    can this be done in crock pot?if so how long is the cooking time?

  81. Mamalou Parker says:

    hi laura, reason i like watching you bcoz your audio & video is super clear picture & very detailed instructions, nice kitchen background, in fact i recommended it to my friends n relatives. Thank u for creating your Youtube videos. keep up the Good work

  82. J Nimbus aka Don Julio says:

    Her meat barley brown looked more like it steamed because of all the excess liquid

  83. Dreamy Brave says:

    What is the replacement for the red wine???

  84. Motivation Man says:

    I guess im motivation woman now

  85. SalabandaEndoki says:

    No garlic??? No cayenne? I like mines a little spicy

  86. Keeley Faircloth says:

    Love u😭

  87. aaa says:

    Season with salt… but also buy reduced sodium broth?

  88. Deecon YT says:

    I think you should stay out of the kitchen sweetheart.

    You beef steamed cook. You had way too much in one pot.

  89. ragusajr100 says:

    Over big fat egg noodles….

  90. Richard Mabe says:

    Love your stew baby.

  91. Island Breeze says:

    Laura my friend you’re such a good cook I’m surprised you didn’t brown the meat in batches to lock🔒 in the juices??? Other than that great recipe!!

  92. far river says:

    What brand of red wine pls.

  93. itsonlymyopinion ok says:

    Making this again, even on a hot summer day lol

  94. Mary Gwaro says:

    I like it

  95. Accellix says:

    I’m pretty sure I’m not a woman. Men can cook too😪

  96. JulianRoyale says:

    Perfect woman doesn't exis……..

  97. Gash Hammer says:

    Where do I find the Laura in the bedroom episodes??

  98. aintgonnahappen says:

    Just made this yesterday; turned out very good. Only thing I did different was use 15oz of red wine; I first browned the beef (after meat is browned remove and set aside) and then browned the tomato paste (remove paste and set aside); use a med heat and don't burn the paste. I then allowed the wine to deglaze the pan then let reduce by about 2/3rds; really worked well; excellent flavor for the end result.

    One other tip – Make sure you brown the beef really well; small quantities; don't overcrowd the pan. To me it makes a great difference; the meat gets caramelized instead of steamed and grey.

    I have made better stews but this one is top shelf and easy as it gets… Just not the best of the best.

  99. Joey BoX0RoX says:

    Top with Parmesan cheese…mmmmm…

  100. dan lee says:

    No you'da boss

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