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Video Rating: 4 / 5
Beef Stew Recipe – Laura Vitale – Laura in the Kitchen Episode 318
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18 responses to “Beef Stew Recipe – Laura Vitale – Laura in the Kitchen Episode 318”
once boiled potato should be eaten immedietly.. no freezing or bullshit
like thatI just made this tonight and even though I’m a terrible cook, it came out
wonderful! Thanks for the recipe!Can you substitute corn starch for the flour?
Thank you Laura, this is my “go to” stew recipe. My husband loves it.
Comes out perfect every time. Delicious.gonna make a big batch of this and can it up
I’m so thankful I found her here! Every recipe of hers I’ve tried has come
out the best of its kind and this stew didn’t disappoint, it was a hit. I
made 5 lbs of meat with 6 potatoes and 4 carrots for the 6 peeps living
under my roof and it disappeared almost immediately!third time Im making this . and still love it . thanks
I can not ever find your recipe on your post.
May you cook a japanese food (sushi,onigiri,tamagoyak)
Yum Laura.
So good to hear someone pronounce the dish right…… STew, not SHHHHtew,
like I often hear. I don’t know….kinda irritating. Nothing like a beautiful woman, who knows how to make world class cuisine.
She steamed all that meat… If she would have done half the meat, removed
and did the remaining half, there would have been enough room to prevent
that steaming.when you said 2 1/2 hours I almost killed you :)) love you :))
stew in a nonstick pan is a sin.
‘Caramelize the beef on all sides…’ *proceeds to caramelize every fifth
piece of beef on ONE side, and screw the rest*Shes hot wow plus she cooks I think I would die overweight if I was living
with her i think its better to brown meat in smaller batches on larger pan and let
it to get a crust, then de-glaze brown bits off it with red wine and pour
it into the stew pan. gives much stronger meat flavour. otherwise its a
great recipe.Hey Laura, is there a reason why you don’t coat your meat with the flour
before you brown it. A lot of people do that. That’s why I ask. Another
question, you went ahead and put those veggies in the broth to cook, then
added your meat, don’t those veggies over cook when cooking it for 2 hours.
I mean I can see cooking the meat like that, but the veggies themselves
only take 25 to 30 minutes to cook. Last question, PLEASE tell me what kind
of wine did you use in that? I don’t know much about wine. My 18 year old
daughter picked out this nasty wine, HAHA! called Barefoot, (never again,
lol). I like a robust flavor. So, please tell me what you used?
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