The Stew That Put Me in a Coma скачать в хорошем качестве

The Stew That Put Me in a Coma

There’s something about winter that makes me crave this beef stew every single year. Rich, slow-simmered beef, deeply caramelized onions, and a savory gravy poured over creamy mashed potatoes — this is the kind of comfort food that never gets old. In this video, I’ll show you exactly how I make my favorite winter stew from start to finish. Simple ingredients, big flavor, and that slow-cooked depth that makes it taste like it simmered all day. If you love cozy meals, hearty dinners, and classic comfort food, this one’s for you. Let me know in the comments — what’s your go-to winter dish? Beef stew (I recommend serving with mashed potatoes or roasting vegetables on the side) Background music 🎶 ​⁠ ​⁠ ​⁠ ​⁠ (coffee time) ​⁠ ​⁠ ‪@shushubobo_official‬ [no copyright music] ​⁠ @amareparty on everything Linktree: linktr.ee/Amaremoments Ingredients • 1.5 lbs chuck roast or stewing beef, cut into chunks • Salt and black pepper, to taste • 1 tablespoon flour • Olive oil (for caramelizing + searing) • 3 onions, thinly sliced • 3 bay leaves • A few sprigs fresh thyme • 1 cup dark beer or porter (I used Guinness; any dark ale works, preferably Belgian) • 2 cups beef broth • ½ tablespoon Dijon mustard • 1 spoon white vinegar Directions 1. Caramelize the Onions Heat olive oil in a Dutch oven or heavy pot over medium-low heat. Add the onions and cook slowly until deeply golden and sweet. 2. Sear the Beef Season beef with salt and pepper. Sear in olive oil until well browned on all sides. Sprinkle in 1 tablespoon flour and cook for 1 minute. 3. Build the Stew Add the caramelized onions back in. Pour in the beer and broth (2:1 ratio), scraping up any browned bits. Add bay leaves, thyme, Dijon mustard, and white vinegar. Cooking Methods 🔥 Oven (What I Did) Cover and cook at 300°F for about 4 hours, until fork-tender. Some traditional versions go up to 6 hours for extra tenderness and depth. 🔥 Stovetop Bring to a gentle simmer, then cover and cook on low for 2.5–3.5 hours, stirring occasionally. Keep it at a very gentle bubble — not a rolling boil. 🕒 Slow Cooker (Crockpot) After searing and building the base: • Cook on LOW for 7–8 hours • Or HIGH for 4–5 hours ⚡ Pressure Cooker / Instant Pot After searing and adding liquid: • Cook on High Pressure for 35–40 minutes • Natural release for 10–15 minutes If needed, simmer uncovered afterward to thicken. Cook until the beef is fork-tender and the sauce is rich, glossy, and coats a spoon.