Really Good Beef Stew | Kenji's Cooking Show

Summary by Krater

J. Kenji López-Alt demonstrates how to make beef stew using a chuck roast, starting with searing large steak cuts and blending umami-rich ingredients like chicken stock, tomato paste, miso, and anchovy paste to build a flavorful braising liquid.

From the video

Answers: How do you make beef stew?

• Beef stew recipe
• Chuck roast braising techniques
• Building umami in braising liquids
• Vegetable browning and simmering

Ingredients

• Chuck roast
• 4 cups Chicken stock
• 2 tablespoons Powdered gelatin
• 2 tablespoons Tomato paste
• Miso
• Anchovy fillets
• Salt
• Black pepper
• Vegetable oil
• White mushrooms
• Carrots
• White onions
• Pearl onions
• Celery
• Garlic
• 1 glass Dry red wine
• Bay leaves
• Thyme
• Yukon Gold potatoes
• Frozen peas
• Flour

What it concludes

• Searing beef as steaks rather than cubes provides a better sear and avoids steaming the meat.
• Using store-bought chicken broth is generally better than store-bought beef broth for beef stew due to its higher actual meat content and fewer fake flavorings.
• Fermented seafood like anchovies and ingredients like miso add umami and glutamic acid to boost savory flavors in the stew liquid.
• Braising stew in the oven with the lid slightly cracked provides steady temperature and better browning compared to stovetop cooking.
• Adding potato starch or cornstarch is not recommended for stews meant to be stored and reheated because it loses thickening power.
• Cooking beef stew until the meat is tender but still holding its shape achieves the ideal balance of texture and juiciness.