How to Make the Best Hearty Beef and Vegetable Stew

these women did not mince words. truly top 3 stew i've ever tasted. i just polished off my third bowl and came here to say thank you julia, bridget and the fine people at america's test kitchen. well done

I TRULY "LOVE" WATCHING YOU TWO LADIES EVERY SATURDAY ON PBS ALONG WITH THE REST OF THE GREAT KITCHEN CREW, BUT WISH YOU WERE ON MORE THAN ONCE A WEEK. ANY HOW......THANKS FOR MAKING COOKING LOOK SO EASY AND FUN.

I omitted the kale & used leeks, parsnips, carrots, onions, shallots, celery, peas, mushrooms, & potatoes, in addition to garlic, tomato paste, Sherry wine, salt & pepper to taste, etc. I served it with garlic bread. When I serve it over mashed potatoes, I leave the potatoes out from the stew. Everything is done on the stove top. Delicious! A comfort food!

7:39 I use cabbage instead of the kale or Chard in my cooking. Thanks for sharing this with me 😊. Hello from Indiana USA and this 62 year old lady

This Canadian loves America's Test Kitchen! Excellent recipes by terrific instructors. Oh, and kale is a good, hearty, power-packed ingredient for these colder months to add to one's stew. Kale, Swiss chard, Chinese broccoli, collard greens, or rapini. Your stew; your choice. More vegetables; the better, I say to get through Autumn and Winter. Serve with a nice, fresh, crusty loaf of bread to soak up every drop of that beautiful broth and there is no better dinner. C'est très bien. Délicieux!

Have wondered about other recipes which put the veg in at the beginning, resulting in mushy texture. Have modified my technique as per the ATK recipe which results in a one-pot meal with fresh-tasting veg! Thanks.

You are both adorable Chefs, I truly enjoy watching your shows... I watched you 10 years ago... very inspirational!

Making this for a picky family? Just blend the mushrooms and sauce towards the end of the cooking process. This is one of those meals, where every bite makes you pause, as your eyes roll back in your head and you groan from delight and disbelief. This is in my top 5 comfort foods, unbelievably good!

Making this now, 1 1/2 hours to go until chow is ready! All steps followed , should come out good! Thanks for this simple no nonsense cooking show

I wish these 2 ladies would open a take out order restaurant in my neighborhood.

I made this tonight. I really liked the flavor, but next time I’m leaving out the kale. Oh, and I didn’t have a whole cup of red wine- next time I’ll make sure I have the full cup and a half.

I’m cooking your stew recipe right now. Thank you so much 😊

Loved the new twist on making stew. I always followed my moms hearty stew on the farm

oh so good, I just made it and I could not believe how kale goes so well in this soup, love love love it, thank you.

Love these recipes. Thanks

Always enjoy learning from ATK. You two wonderfully personable ladies, Cook's Kitchen, Gearheads, the Taste Test episodes, & especially your Test Kitchen segments. All of the on-camera ATK Crew is top notch. My Dad taught me his Beef Stew 40 years ago, but I'll try yours, as ATK has yet to let me down. Cheers & God Bless.

soo good. left out the kale, instead of added greens...Love your Soups & Stew book. Must have......

A humble beef stew can be the most magnificent meal if done properly. You did it properly and more! I play around with beef stew in order to get the most beefy flavour. I begin by sautéing two grapefruit sized diced onions for about ten minutes then adding beef chunks, mushrooms and grated garlic and thoroughly browning it all. This gets me the unique intense flavour of beef that I like. I then go on to add liquids, veggies and thickener. I love that you added kale so am going to add it to my next stew. Thanks for this incredible recipe. Cheers, Colin.

One of my favs of all time, thank you ATK!

You ladies rock. That stew looks amazing.