3 Iconic Stews Every Home Cook Should Master

Learn to make the 3 iconic stews that I think every home cook should know. Get a free Sample Pack of LMNT’s most popular drink mix flavors with any purchase at https://www.drinkLMNT.com/brianlagerstrom ▶️WATCH NEXT: Grilled Cheese & Tomato Soup: https://youtu.be/Ss5gLToS9o0 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: LAGERSTROM 8” CHEFS KNIFE: https://shop.brianlagerstrom.com/ FINE MESH STRAINER: https://amzn.to/4nzm4PJ SQUEEZE BOTTLES: https://amzn.to/3Lfw7fA HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT DUTCH OVEN: https://amzn.to/3SB4DAV FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** HUNGARIAN GOULASH ▪ 3 lb (1.5 kg) chuck roast, 1–2 in cubes ▪ salt & pepper ▪ 40 g (3 Tbsp) olive oil ▪ 600 g (4 lg) yellow onion, small dice ▪ 20 g (6 cloves) garlic, minced ▪ 30 g (2 Tbsp) tomato paste ▪ 50 g (¼ c) sweet paprika ▪ 2 packs (14 g) gelatin ▪ 1000 g (4 c) stock (chicken or beef) ▪ 3 bay leaves ▪ 5 g (1 heaping tsp) BTB beef base ▪ 150 g (2) red bell peppers, lg dice ▪ 300 g (3 med) carrots, chunky dice ▪ 450 g (3 med) potatoes, 1 in dice ▪ sour cream & chives (for garnish) 1 Toss beef w/ oil, salt & pepper; broil 15 min ’til browned. 2 Sweat onions in oil 15 min; add garlic 1 min. 3 Add tomato paste 1 min; off heat add paprika 30 sec. 4 Mix gelatin in stock; add to pot w/ BTB & bay; add beef + tray juices; bake 300 °F/150 °C 90 min. 5 Add carrots, peppers, potatoes; bake 45–60 min ’til tender. 6 taste and season with salt. Cool 30 min, chill overnight, skim fat, reheat & season. Serve w/ sour cream & chives. IRISH BEEF & STOUT STEW ▪ 3½ lb (1½ kg) beef chuck, 1–2 in cubes ▪ 15 g (1 Tbsp) salt ▪ 40 g (3 Tbsp) olive oil ▪ 175 g (10 oz) cremini mushrooms, quartered ▪ 250 g (3 med) carrots, lg dice ▪ 300 g (1 lb ≈ 3 med) gold potatoes, halved ▪ 120 g (1½ c) pearl onions, peeled ▪ 75 g (5 Tbsp) unsalted butter ▪ 75 g (½ c) AP flour ▪ 600 g (2½ c) stout beer (Guinness) ▪ 750 g (3 c) beef stock ▪ 3 packs (21 g) gelatin ▪ 20 g (1 Tbsp) BTB beef base ▪ 20 g (1 Tbsp + 1 tsp) tomato paste ▪ 20 g (1 Tbsp + 2 tsp) Worcestershire sauce ▪ 2–3 bay leaves ▪ 2–3 sprigs thyme ▪ 90 g (1 heaping c) frozen peas ▪ black pepper Broil beef ≈ 15 min ’til browned. Sauté mushrooms, carrots & onions 5 min; set aside. Melt butter, whisk in flour ’til smooth. Whisk stock + beer + gelatin; add to pot w/ BTB, tomato paste, Worc. Bring to simmer. Add beef + tray juices; add bay & thyme; cover & bake 300 °F 90 min. Stir in veg; bake 45–60 min more, stir halfway. Season to taste w salt(!!) & add peas. Cool 30 min then chill 2 h or overnight; skim fat, reheat. Serve w/ bread. BEEF BOURGUIGNON ▪ 3½ lb (1½ kg) beef chuck, lg chunks ▪ salt ▪ 30 g (2 Tbsp) olive oil ▪ 750 ml (3 c) dry red wine ▪ 300 g (2 med) onions, rough chop ▪ 300 g (2) carrots, rough chop ▪ 150 g (2 stalks) celery, rough chop ▪ 1 head garlic, halved ▪ 4–5 sprigs thyme ▪ 2 bay leaves ▪ 900 g (3¾ c) beef stock ▪ 4 packs gelatin ▪ 15 g (1 Tbsp) tomato paste ▪ 20 g (1 Tbsp) BTB beef base ▪ 25 g (2 Tbsp) olive oil (for mushrooms) ▪ 275 g (10 oz) cremini mushrooms, quartered ▪ 300 g (2 med) carrots, sliced (for finish) ▪ mashed potatoes for serving Broil beef 15 min ’til browned. In Dutch oven add wine + onion, carrot, celery, garlic, thyme, bay; boil then simmer 15 min ’til reduced ¾. Stir gelatin into stock; add to pot w/ tomato paste, BTB, beef + fond. Tuck cheesecloth around beef. Bake 300 °F 2½–3 h ’til tender. Cool & chill overnight. Next day skim fat, strain liquid, reduce 30–45 min ’til glossy. Sauté mushrooms 7–8 min in oil + salt. Add fresh carrots to sauce 15 min, then mushrooms & beef; reduce 10 min more ’til glazey. Serve beef + sauce over mashed potatoes.