Healthy Slow Cooker Beef Stew | Easy Slow Cooker Recipe | A Sweet Pea Chef
Video taken from the channel: A Sweet Pea Chef
Jamie’s Easy Slow-cooked Beef Stew
Video taken from the channel: Jamie Oliver
Perfect Slow-Cooked Beef Gordon Ramsay
Video taken from the channel: Gordon Ramsay
Healthy and SUPER EASY Moroccan Beef Stew Recipe
Video taken from the channel: Andrea Taylor WellMe
Jamie’s Moroccan Beef Tagine
Video taken from the channel: Jamie Oliver
Moroccan Beef Tagine | One Pot Chef
Video taken from the channel: OnePotChefShow
Slow Cooker Moroccan Beef Stew
Video taken from the channel: Louise Kang
Ingredients 3 pounds beef chuck roasts 4 teaspoons olive oil (garlic-infused, divided) 1 cup water (divided) 2 medium carrots (peeled, cut into ½-inch chunks) 1 medium.1 teaspoon of gravox powder (beef for a beef stew) and 1 tablespoon of water and mix into stew. Use one or the other or both.
You do need to mix these in a.Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the.
STEW: Combine flour, salt and pepper on a plate and dredge beef pieces. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef.
Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef Stew Meat, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes.
Cubes of beef marinated in Worcestershire sauce are placed in a slow cooker raw and covered with vegetables, tomato juice and a chopped jalapeno in this stew which requires 8 hours of cooking time.Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skille.
Slow Cooker Beef Vegetable Stew. Come home to warm comfort food! This vegetable beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella Wes.Once the onions are softened, add the mixture to the slow cooker.
Stir in the carrots, chickpeas, half of the figs and tapioca. Season the stew meat with salt and pepper, and then add it to the slow cooker, along with the broth. Stir to combine, cover, and cook until the beef is tender, 9 to 10 hours on LOW, 6-7 hours on HIGH.Healthy Crock Pot Meatloaf.
The slow cooker option (or slow cooker function on the Instant Pot) is great because it can cook while you work, go for a walk, or cross things off your to-do list. I like that I can get it done early in the day and not have to worry about anything later on.Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper.
Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and.
If your slow-cooker isn’t already your favorite thing ever, something’s about to get booted. Here’s how you can easily make the best breakfast, lunch, dinner, and dessert meals in a crock pot.Place the onions, carrots, celery, red potatoes, turnips, parsnips, tomato paste, beef broth, dried thyme, dried parsley, oregano, and dried bay leaves into a large slow cooker. Add the stew meat to a large bowl, and season liberally with salt and pepper.
Toss the meat until it is fully coated, and set aside.This list includes slow-cooker beef stew recipes that are as simple as putting ingredients in the slow cooker and pressing “on”. Slow-cooker recipes like these are ideal to make ahead for busy weeknights, and these beef stew recipes are hearty and filling dinners.
If you don’t have a slow cooker, many of these recipes.
List of related literature:
|
|
| from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes |
|
|
|
| from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. |
|
|
|
| from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans |
|
|
|
| from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight |
|
|
|
| from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet |
|
|
|
| from Not Your Mother’s Slow Cooker Cookbook |
|
|
|
| from Authentic Iran: Modern Presentation of Ancient Recipes |
|
|
|
| from The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes |
|
|
|
| from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes |
|
|
|
| from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today |
162 comments
Perhaps next time the cameraman can get in a bit tighter? I need to see atoms!!!
Absolutely I made this as a mild version, but a little chilli would certainly heat this up 😉
I have made this. It really is delicious. I do wish the camera would not zoom up so close though. Show G. Ramsay cooking, not just bits of pieces inside the pot.
Scrummy!!! tomorrow morning’s breakfast. Love the inclusion of the cloves.
Love your channel mate! However, Tagines are traditionally made out of clay not steel, and this recipe is anything BUT Moroccan:) Great try though. Love from Rabat, Morocco.
yeah, why don’t you zoom in a little more in there. oh? can’t? atomic level you say?
Jamie discovered for me the love of cooking, I started cooking, I found it very exciting! Thank you!
Looks great. You had me until the prunes (just not a fan). Any suggestions for a replacement?
what happened to the first part of this video where you bought the food in a market and put it into a clay jar then cooked it into coil ashes for some hours… could i get that recipe, please? it was awesome
you are a great cook, it is also a nice recipe with pattatoes and carrots.
with a salad with commcumber and tommatoes.
greats of poland
Nice.
All you need is an original Moroccan Tagine dish made of heavy clay.
The taste will be much better than it already is:)
With gratitude from Morocco.
why the heck didnt you buy fresh tomatoes
you are in morocco for god’s sake
I just like the phrase where you say….FULL WHACK….Its the start of cooking….
When Jamie explained the spices, is he using the spices he listed to make the ras el hanout, or is he using those spices in addition to the ras el hanout?
Beef stew is supposed to be dark and thick and heavy. Gordon uses light flavors such as white(?) wine, orange juice? and chicken stock? The motherfuckers doing this backwards. Maybe hes trying to create a contrast since the beef darkens up the stew in the end any way, but I always wouldve gone with red wine, canned tomatoes and dark beer to thicken it up
Now Dr tell him off I’m telling you off because you MUST NOT use the pasta water for anything other than pouring down the sink while hot or boiling to shift the scum thatsdown therealready
My mam said 1959
I’m gonna taste it 3:47 frame…… Mind blown, how bloody good am I
Jamie your a ledgend love you and your awesome cooking I was a cook myself for 15 years you inspired me mate ������I’m now hungery after seeing that beef stew recipe lol
Hey sir, do you pay GST on food in Australia? I plan on coming for tertiary education and if that’s the case then I will make one of ur recipes every day!
great recipe! Here in Brazil, I’ve tasted prunes in meatloaf and loved it. Great idea to try it in a stew.
great video, as always.
thank you.
Interesting fact…
Most Oxtail is made from bull’s tails… ��
looks delish! would i be able to put some sliced chili for a bit more heat to it?
Hopefully we’re using premium Walmart cuts of meat here, Gord.
Chef I really enjoy your videos, but the zoom makes it very difficult to see what is going on and hurts my eyes.
wow, that looks so delicious.. I wonder if you can use dates instead of prunes, I’ll try and make this soon!:)
ur amazing,witty, cute, dashing,daring and down to earth too!! i LOVE ur videos i wish you the very best in life and in your career and future endeavors as well, can’t wait till the next video comes out…love from ohio…alana
I guarantee plenty of people have followed this to a T, simmered for one hour twenty, and been confused why their shank is still tough as boot leather. That’s too short. Makes for an appealing proposition for the “I”m too busy to cook!” crowd though.
You are in a Land where tomatos
Are the best
And you dont buy fresh tomatos?
🙂 why???:D
I shouldn’t watch this during midnight.
It makes me hungry and reach for the fridge…or drive to the convenience store.
David, you have got one beautiful tagine!
If you have a Moroccan restaurant in the neighborhood you’ve got to try a meal that is prepared in a clay pot tagine. Just delicious!
Loved the orange zest.I also like Michelle´s point.Adding a few dates would be delicious too.How is the aussie barbecue??Lots of pork?
I’m a 17 year old who can’t cook for shit. Was trying to cook pot roast for breakfast and it said “simmer for 35 mins”. I didn’t know what simmer meant so I just shoved it in the oven.
I used leek instead of celery and the result was very good. I love this dish it’s so delicious! What side do you use with it?
perhaps its just im being weird but i just won’t appreciate my food if it is cooked by a greasy hair chief
Mr. Ramsay, you are a brilliant man. I tried it out. soo tender and savory ����
На вид конечно полный пиздец)), но я не пробовал по этому не в курсе как оно))
Hi I’m Moroccan and I will try this! Thanks for sharing. I’ll try to reduce the sauce since my kids and hubby aren’t into saucy dishes. Awesome recipe. Thanks for sharing:) by the way I lived in Sydney for a few months and I loved it! I have a question: do you use Vegemite in recipes or do Australian eat it on toast for snack only? Thanks:))
My Husband is Moroccan. I love cooking Tagine… I had a Tagine from Morocco, but the clay bottom wore out and cracked from loads of use. Now I just make it in a pan until I can get another one. Nothing like Tagine…Yum Yum Yum!!! Best eaten with your hands with bread as your utensil…
Mine was a gift from my sister, but I’ve seen them in kitchen shops. This one was made by Baccarat 😉
my husband is moroccan and we make tajines on a reagular basis and this recipe looks really good. i will definitely try it. good job.
Request Gordon Ramsay video making garlic bread like pizza hut
Jamie, I love this recipe. It’s best eaten with mash and greens though.
That was an absolute hit at dinner time! My husband always asks: “is this One Pot Chef’s?” whenever I cook something delicious. Keep up the good work, your recipes are awesome!:-)
2 Moroccans commented n both hated on the tagine. Does really matter wether it’s cooked in metal or ceramic? It’s what cooks do! You take a recipe and add your own twist to it! Maybe Moroccans are angry people…
Jamie love the videos, but to tell the truth I sure miss the ones you use to do from your Flat, we got to see more how to make things, you went into more details.
Don’t you need to peel squash? I thought the skin would be too tough.
cant wait to try this…… but…..
what was the fab cooker you where using… that looks fun and the pot…?????
hmmmm they would be so cool in the garden in summer.
as always learning from your clips is just awesome
thank you
greeting from morocco u got fans here in morocco love from casablanca city
i’m Moroccan and I have never seen a metal tajine, it is traditionally made of clay or ceramic
Thanks so much for inspiring us with this mouthwatering, easy impressive recipe. Love you as a chef and really nice person and your entire cute family. Stay humble. God bless you and all your loved ones.
The fists time I watch this I thought Gordon said “ Beef shit”
one of ur fan from casablanca morocco best youtube chef funny ever:) xo
horrible fucking videos, this looks like something I would make but how the fuck am i suppose to know how much of each to put in you fuckign gordon bitch
The intro sounds really like 1901 by phoenix. Can you hear it?
I’m trying to make do with what ingredients I have, red wine, lemons and mandarins, tomatoes, (mysterious?) chunk of beef, thyme, basil, rosemary. No stock, our family never uses stock. So I substituted the stock for soy sauce.
Made this today with a diffrent cut of beef, it was still amazing! the beef just melts in ur mouth. ur the best Jamie! keep rocking.
Hi i m moroccan i really like the idea. You may add raisin for better sweetness. PS: just soak them in cold water for a bit before cooking.
We do have a vegetarian version of this just replace the meat with peas, carrots and potatoes and instead of the beef-stock you can use vegetable-stock or just water.
I can’t watch this guy’s videos any more. I’m suffering from claustrophobia. Having my face shoved into everything on the table, as if I want to see every pore in a carrot or every droplet of water coming out of a jug, it’s just making me want to fight my way out of the kitchen, shouting “Gimme some air, some light, some space…”
At this rate we’ll be able to see the atoms in the next few videos
This looks soooooo good! Dave you really make cooking seem easy and fun!:D
Basically, this whole channel is “how rich people eat”. I don’t know about you but I’m too poor to buy meat and with US egg prices going up those will be too expensive as well. Economically forced vegansism yay…
Me too as many replies here I was wondering why did not you used fresh tomatoes instead of canned tomatoes? Here in morocco the best and cheaper tomato you can find it ever
these are so fucking pointless. No amounts sizes or anything besides the juice of a whole orange.
Is there anything I can replace the beef with? I’m vegetarian but I cook the occasional meat dish for my family and would love to try this except we don’t eat beef! Thank you for all your videos.. even though I can’t eat most of them, I still watch to see your ingredients, techniques and above all your big bigggg personality! Much love! Xx
Jamie why not som preserved lemon and a bit of semmen. That would have been the real thing.
Omg! I haven’t seen a tagine since forever XD My dad is Veitnamese and he used to have all sorts of strange and obscure dishes, pots, and cooking equipment. Seeing a tagine used with this recipe really jogged my memory big time lol.
c quoi ca stp? tu sais faire des burger mais deconne pas sur les plat marocain
This is like going to Tenessey for BBQ ribs and messing with the sauce by adding Teriyaki sauce. Dude, don’t put squash in a Tajine like that, this isn’t done in Morocco….usually the squash is put in couscous or pureed with fish dishes. i suppose this is your twist..
It was a gift from my sister, but they can be found in most Kitchen shops and Department Stores 😉
Nice recipe but this is no Moroccan Tagine. Rice is hardly eaten in Morocco.
what if you don’t have a tagine and can’t afford one? Can you put it in the slow cooker??
That’s more of a beef porridge on mash then beef stew………………… Just calling it what it is…………….
Everything Oliver serves up looks like dog’s vomit. This is just one reason you know he was never a chef.
Beautiful. But why the fuck do we have the music mixed like this?
I love this recipe, I’ve cooked it many times and it’s always great. I tried the method with lamb stew and it just didn’t work. Still great stew, but it didn’t fall apart the same way.
He says teaspoons for the spice but the online recipe says tablespoons?? big difference!
Where did you buy your tagine? I’d love a traditional ceramic one but with a toddler and a tiny kitchen one with a metal base is more sensible…
That looks pretty delicious! You do make it look so easy! I’m just starting to get into cooking. So far, all I can do is make good spaghetti. But I want to expand more. I’m glad we have channels like this on Youtube.
Can I use a cast iron braise casserole instead of the tagine?…and thanks for all the amazing videos and recipes, you rock!:)
Don’t forget to keep bone inside and make sure one of Your guest get it opposed to chunk of meat delicious!
I was on holiday in Essaouira, Morocco. I wanted to get away from the town, so went for a walk along the beach which was quite deserted. After some time I saw a man with a dog, and he was coming in my direction. He greeted me and invited me to come to his home for lunch. I don’t normally accept such offers, but the man seemed genuine enough.
He lived in the nearby village of Djabet, which, back in the day, had been the favourite haunt of Jimi Hendrix, and his followers.
In the middle of the small courtyard was a tajine sitting on top of a fire. He removed the lid, showing me the meal that we were to later share. Lamb, couscous, and assorted vegetables.
He invited me into his house, and there I discovered another male, who turned to be an Australian who, like me, had encountered the Moroccan on the beach, and had accepted an invitation to lunch over a week previously. He had stayed with him ever since.
The tajine took several hours to cook, but it was well worth the wait. Simply sublime. The three of us spent a very enjoyable time together, chatting and eating.
When it came time for me to return to my hotel, my host insisted on accompanying me. It was a considerable distance away, and I was grateful for his kindness, and thoughtfulness.
He asked nothing of me, other than that I share his tajine.
The joy of travelling in a foreign country is highlighted in this little story. I was immensely honoured to have been invited to the home of a complete stranger. I have never forgotten the experience.
If you don’t have celery put in a handful of dirt, a ball of string and some water. Same thing.
I wanna see the vid where it takes 20 mins to clean that pot.;)
I’m sorry I couldn’t hear anything over the loudness of those sideburns 😉
My mum is not a celebrity chef but the sight of him dumping all those woody herbs in there like bay with no way of retrieving them from the mess after would have give her multiple heart attacks.
didnt know this lieing loser was still around..BRAKES HAHAHA
Hello Jamie
we cook this meal several times now and it’s very very delicious thank you very much Be safe keep well
i hv a wonderful bowl like yours but its blue and another oe yellow
hey I love ur recipes but am moroccan plz dont use orange nad garlic with meat we never use them
we first put onion with olive oil then we add meat we let it just like 3 min to 5 till the meat changes the color, then in a cup of water we add salt plus black peper, red peper, cuman, ginger, safran, and we mix all this we that cup of water and we add to the tajine
mix all after 10 min add another cup or 2 of water and leave it I love to add potatoes to it but only after the meat done
good luck
because its Slow-Cooked Beef I thought this wouldn’t as fast paced as usual
Hey Dave! I’m moroccan and i have to say that you’re tajine is not bad at all 😉 We usually use lemon zest instead of orange zest, and the prunes part is a little different in the original recipe:) try to add some crushed almonds on top when served. I bet you’ll like it 😉 i have to say that i’m a big fan of yours, and that i tried a lot of your recipes. keep up the good work:):)
I made this today, but more as a beef soup, it is fantastic!!
You’re a legend. I’m going to make most of your stuff for my missus and take all the wrap for it. Cheers mate.
That is the worst sear i have ever seen on a piece of meat, c’mon Gordon smh.
It’s oxtail ya twat. Technically beef as it is a beefs tail, but whole different flavour.
But it’s NOT a beef stew.
I like your take on Moroccan tagines! modern twist. Moroccan food (all our tagines) are easy to make and very healthy. it’s basically protein + veggies (or dried fruit) + water / olive oil / spices. thank you for spreading the word!
Is he saying brown onions? Does anyone know what other names brown onions are referred to as?
Does the meat needs to be seasoned? Oh nother? If don’t mind can one add veggies to this?
I hate how far he puts his fingers into his mouth and then wraps his lips round his fingers to taste such a tiny amount of food
nice recipe jamie. i got a story. you had a guy on your apprentiship course i saw in him in the cover of one of your cookbooks about 8 years ago and i knew him in school and he was an idiot and i was like OMFG when i saw him in it. and i heard he fucked it up on your course. if i ever got the chance i would work my socks off. gisa job jamie;) lol and that guy needs to give his head a wobble for missin an opportunity like that cos im 27 now and i regret not fully doing my catering qualifications.
The slower the cook, the better the taste. The slower the cook, the better the taste.The slower the cook, the better the taste.The slower the cook, the better the taste.
This looks so good! Definitely going on my list of recipes to try! Thanks for sharing.
what camera and lens were used in this video? the colour is very nice
remember to let the pasta drip off properly so it wont thin the stew:) just a good trick dude
I saw the original episode when you were in Morocco and made one fresh from market and had it buried in ash. Made me want to be there! What if you don’t have a tangine? Will a good pot with a lid do?
This is my absolute favorite slow cook beef. Job well done man. Christmas time fav.
The brand of the tagine you used was Baccarat Gourmet, Am I right?
Only if I were British. I sometimes do feel like I am born in the wrong place.
the ox tail stew is unreal! so delicious and rich. mmmm can’t wait to have it again
rani 3titek “j’aime” hhh walakin hada machi tagine hadi taha t9alia f tagine yak ola la?
This look delicious! Although, I make a version and use apricots rather than prunes. It Yum.
Just watched this series last week and did this exact recipe on Friday!
This looks delicious! Its almost exactly like the stew my mother makes, except she doesnt brown the meat first and no celery.
It “s amazing, I think that you are the best chef in the world!:)
What the f*** is shin????????????????????????????????!?!?!?!
Ive never tried Oxtail before but omg it looked to die for. ANAZING ����❤����
prunes never a fan dates always were tastier and more Chilli
I love how excited you were when you took the top off:) David you’re such a joy to watch so cute!
This looks absolutely delicious. I don’t have a slow cooker unfortunately, but it looks so good! Good job, Lacey:)
Kilos not pounds, mils not half/quarter pints?
How about talking to us English?
I realy love that twist on Moroccan tagine! And omg jamie filmed this recipe in Marrakech, so happy that more celebrity cooks are visiting this great country and spreading it’s cuisine to the world��❤️
This video switches between shots wayyy too often. It makes me dizzy just to watch
do you have a new kitchen now???:D it all looks so new and shiny and beautiful! <3
I love this crock pot.>>> t.co/x7srA2PzKV Excellent for the holidays and when you want to prepare for a large crowd.
Omg We have made this twice now and now it will be the staple way I make beef stew from now on. Delicious, simple, flavorful. Thank you!!!
00:34 why did you use the sound effect of a beer being poured to illustrate white wine?:D
I just cooked the best meal of my life, thanks Gordon, thanks dry white wine.
My tagine is standing by waiting for shopping delivery…it’s been ages since I used it So big ty for inspiring me to get something yummy cooking. My pet hate hate is when people say yes we’re cooking a tagine and then bring out a slow cooker Meh! It’s not the same. I know this is definitely different and an old video of how to cook but I’d love to see more. I saw Jamie Oliver pop up yesterday with a tagine recipe and ‘Boom’ I’m on it����
Where can we buy a tagine in Australia? I’ve never seen one. Great receipt!!
Beef stew shouldn’t look like something a DOG left on someones lawn……………………….
I made this. it was crap. 7 hours in the oven and still like a soup
The sauce from this is amazingly delicious. I used thyme and rosemary in my recipe. Next time will try the ginger and orange juice and top with the gremolata.
great video love the different type of ways to enjoy a plate of oxtail however i just have to correct one thing oxtail use to in the oldndays came from an ox, however its not so now it comes from a cows tail but still kept its original name
hahaha he did he’s best and it’s great to see an Australian doing a moroccan food:)
and who the hell do you think you are? it’s his video and he’s cooking it the way he wants!
Nice dish with a cheap cut of meat that adds lots of flavor. I got a few cuts of meat just for this dish.
That is NOT a cheap cut of meat where I live. The only thing more expensive is the same cut of veal.
i think they zoom in because its not actually gordon in the video, just his voice over
I would season the stew with a Knorr beef stock pot rather than salt.
i am moroccan and this dish is definetly not from here i come from
Zoom closer on those atoms and I might just see you collapsing the probability wave of the electrons
Great fast simple and 3 different versions. thanks Jamie from Perth Australia
Thank you for the video.
What can I replace the white wine with?
Never sure what people are complaining about when they talk about quantities. How much Carrot do you use? The quantitiy you seen in the video. How much tomato puree? The same amount as you see him put in in the video. After you have cooked once you realise that 25g of extra carrot is not going to make it taste like shit.
This is no tajine mate, I mean you can cook whatever you want but don’t call it Moroccan tajine, and in morocco we don’t eat rice, not this way
There really isn’t a vegetarian option for this recipe, as the meat is the primary ingredient. You could replace the meat with a variety of vegetables (Eggplant, Sweet Potato, Zucchini etc) I suppose. You wouldn’t need to cook it for as long though 😉
I must get a tagine for idiots video; where to buy one, how to properly season it before its maiden cooking, a couple dog’s and don’ts on proper heating and utensils used for a tagine. Any clues to see if Sorted or you, Jamie perhaps have done a video like that? That looked divine, by the way.
I had to improvise as I didnt have to correct pots etc but I followed the guidelines and it came out nice and sticky and tasty!
I made this but also added beef shank and short rib. Best stew I’ve ever made thanks to this video.
I’m Algerian and I’m pretty sure there is no pumpkin in tajin we usually use it in couscous correct me if I’m roung
It is said to be easy, he puts more ingredients in one bowl than I use in a month.
Who the hell do you think you are, speaking to me like that? It’s a cooking videos, calm down or at the very least find a good pharmacist.
FOR MORE MOROCCAN RECIPES SUBSCRIBE AT EASY MOROCCAN RECIPES
https://youtu.be/L3fKJ4rWir4
There isn’t a hole in the top of the cone, it’s enclosed so the steam condenses 😉
Can it go well enough without the shallots? I’m fine with them, but my Mom does not like anything resembling an onion.
Jamie used to be have blond hair, and now it is dark brown. Is he dying his hair, or it just darkened through the years?
You mean you just made osso buco and called it something different!!…mmmm…interesting!
I find you don’t need flour when making stew. It comes out perfectly thick without it.
I do use beef stock, maybe that somehow thickens it for me?
What a charming twist on what to do with Beef Shins… I have only ever used them to make stock for my Meatball Vegetable Soup… but this looks so inviting and easy… Thanks Chef:)
Not only does it look good, but the prunes will clear ya out!
I tried making that but after 6 hours, my pot was still full of liquid, not like he shows. Tastes good but very watery