Got No Beef Stew - How to Make Beef Stew without Beef
video description
Date: 2022-09-14
Related videos
Comments and reviews: 13
Shannon
Brilliant move John. Knowing that there are going to be upcoming issues with supply chain and God knows what s gonna happen to the wine scene now that France has been on fire and all the rivers in Europe have been drying up, we re going to see all kinds of issues with supply, and I m sure you already know that and are seeing it now. My wife is in the alcohol industry and it s been real nightmare. She sells to restaurants and hotels.
But I like the way you re thinking! It would be great to see more recipes like this, intended to make good food out of hard time. I salute you, sir!
reply
Brilliant move John. Knowing that there are going to be upcoming issues with supply chain and God knows what s gonna happen to the wine scene now that France has been on fire and all the rivers in Europe have been drying up, we re going to see all kinds of issues with supply, and I m sure you already know that and are seeing it now. My wife is in the alcohol industry and it s been real nightmare. She sells to restaurants and hotels.
But I like the way you re thinking! It would be great to see more recipes like this, intended to make good food out of hard time. I salute you, sir!
reply
Annie
I make this all the time for my oldest, she is not a fan of meat but loves beef stew! I never had a name for it but now I do! For anyone who wants to try, I add a can of whole Roma tomatoes, garlic and use the better then bullion beef together with beef bone broth. It's phenomenal, has a rich beefy flavor and is SO hearty!
I usually will make a double batch and freeze half for a night I don't feel like cooking as well!
Thanks Chef!
reply
I make this all the time for my oldest, she is not a fan of meat but loves beef stew! I never had a name for it but now I do! For anyone who wants to try, I add a can of whole Roma tomatoes, garlic and use the better then bullion beef together with beef bone broth. It's phenomenal, has a rich beefy flavor and is SO hearty!
I usually will make a double batch and freeze half for a night I don't feel like cooking as well!
Thanks Chef!
reply
moogie1954
Frugal cooking tip: Save leftover mashed potatoes. I spoon the leftover mashed potatoes into an ice cub tray and freeze. I then put the frozen cubes into a plastic bag and tuck them into my freezer. I use 2 or 3 cubes (or more) whenever I make soups or stews to add body, flavor, and thickening! I especially like it in Mulligatawny soup instead of chunks of potato (just a personal preference.
reply
Frugal cooking tip: Save leftover mashed potatoes. I spoon the leftover mashed potatoes into an ice cub tray and freeze. I then put the frozen cubes into a plastic bag and tuck them into my freezer. I use 2 or 3 cubes (or more) whenever I make soups or stews to add body, flavor, and thickening! I especially like it in Mulligatawny soup instead of chunks of potato (just a personal preference.
reply
Big
You think prices are high now, wait until that pedophile potato that occupies the White House is finished. By this time next year, if hes still kicking, old milky eyed Joe will have fully destroyed our food supply and our economy. But this is what happens when a potus is installed like a dirty filthy used toilet, and not actually elected by the people.
reply
You think prices are high now, wait until that pedophile potato that occupies the White House is finished. By this time next year, if hes still kicking, old milky eyed Joe will have fully destroyed our food supply and our economy. But this is what happens when a potus is installed like a dirty filthy used toilet, and not actually elected by the people.
reply
yo
I make a no-beef stew that has almost all your ingredients, ends up looking exactly like yours, and is super popular with family and guests. But instead of the miso I put in about 2 tbs of Mexican mole paste. So even though you couldn't tell yours and mine apart just by looking, the smell and taste are going to be very different, and both very good.
reply
I make a no-beef stew that has almost all your ingredients, ends up looking exactly like yours, and is super popular with family and guests. But instead of the miso I put in about 2 tbs of Mexican mole paste. So even though you couldn't tell yours and mine apart just by looking, the smell and taste are going to be very different, and both very good.
reply
Rowan
This is perfect, my mum has taken up a traditional feasting belief so she has no meat days, will be sure to make this to enjoy throughout winter!
I cant believe I've been watching Chef John since I was a young girl and learned most of my cooking techniques through his videos it was probably 14-15 years ago that I watched the first video.
reply
This is perfect, my mum has taken up a traditional feasting belief so she has no meat days, will be sure to make this to enjoy throughout winter!
I cant believe I've been watching Chef John since I was a young girl and learned most of my cooking techniques through his videos it was probably 14-15 years ago that I watched the first video.
reply
septembersurprise
Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but afer all, the Scotchman would shake his head, and say, Where's your haggis? and the Fijan would sigh and say, Where's your missionary? -Mark Twain
reply
Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but afer all, the Scotchman would shake his head, and say, Where's your haggis? and the Fijan would sigh and say, Where's your missionary? -Mark Twain
reply
CCR
3: 30 BetterThanBullion is one of the best inventions for cooking in the world! I have 5 different kinds of it and use it all the time! Of course it's not quite as good as making home made broth but it saves hours of work so that huge time savings makes it worth it to me for a trade off of just a slight degredation of flavor.
reply
3: 30 BetterThanBullion is one of the best inventions for cooking in the world! I have 5 different kinds of it and use it all the time! Of course it's not quite as good as making home made broth but it saves hours of work so that huge time savings makes it worth it to me for a trade off of just a slight degredation of flavor.
reply
Wm
Oh this will up my vegan stew game! I've got either 'better than beef' of the no-beef version, or marmite, or more recently Johnny's 'Au Jus' powder (surprise vegan item of the year for me) on hand at all times, and I already use tomato paste--but the specifics of your browning/fond technique, and the miso are nice additions!
reply
Oh this will up my vegan stew game! I've got either 'better than beef' of the no-beef version, or marmite, or more recently Johnny's 'Au Jus' powder (surprise vegan item of the year for me) on hand at all times, and I already use tomato paste--but the specifics of your browning/fond technique, and the miso are nice additions!
reply
Jason
I'd absolutely also add a tablespoon or two of unsweetened cocoa powder a half hour from the end, great boost for earthy richness. I also like to add a tablespoon of dark molasses for a slight bitter sweetness that I think is excellent as well but it isn't as much of a 100% go to as the cocoa for me
reply
I'd absolutely also add a tablespoon or two of unsweetened cocoa powder a half hour from the end, great boost for earthy richness. I also like to add a tablespoon of dark molasses for a slight bitter sweetness that I think is excellent as well but it isn't as much of a 100% go to as the cocoa for me
reply
Italiana
I will def make this Got No Beef Stew, without the beef bouillon or bone broth. Better Than Bouillon makes a fantastic vegetable version, and high quality soy sauce from my local Asian market will sub for the Worchestershire sauce (or however you spell that lol. Looks really delicious!
reply
I will def make this Got No Beef Stew, without the beef bouillon or bone broth. Better Than Bouillon makes a fantastic vegetable version, and high quality soy sauce from my local Asian market will sub for the Worchestershire sauce (or however you spell that lol. Looks really delicious!
reply
Joy
Sometimes I like to use ground beef because I can't find the cut of beef I want for beef stew. there are times I will leave it as it is or freeze it into a square pan and cut beef chunks out of it and then fry it and add it to the stew later. It tastes the same.
reply
Sometimes I like to use ground beef because I can't find the cut of beef I want for beef stew. there are times I will leave it as it is or freeze it into a square pan and cut beef chunks out of it and then fry it and add it to the stew later. It tastes the same.
reply
Was
So close to being veggie. All my girlfriends have been vegetarian. Yes, the mushroom substitution is something I always did, but beef boullion? Really?
You'll have a problem getting in the US but Marmite is what you want for that non-meaty meat taste.
reply
So close to being veggie. All my girlfriends have been vegetarian. Yes, the mushroom substitution is something I always did, but beef boullion? Really?
You'll have a problem getting in the US but Marmite is what you want for that non-meaty meat taste.
reply
Add a review, comment
Other channel videos
