For people that can't consume alcohol: For me using the combination of grape juice and a little bit of balsamic vinegar replicates the flavor of using red wine in cooking extremely well. Just do not use too much grape juice because of the sugar in it, otherwise the dish can become a bit too sweet. I usually use about half or a third of the amount of wine it says in a recipe. For example if a recipe wants me to use 300ml red wine, I use 100ml-150ml grape juice and balsamic vinegar to taste (usually 1-3 tbsp).
@Chef Jack Ovens I have come back to this recipe repeatedly and have tweaked the ingredients with great results. I’ve thrown sweet potatoes in the stew, I’ve switched the raisins for dates, and added frozen vegetables to the mix. This spice combo warms up the bland traditional stew making it delectable!
I made this tonight. I did indeed have everything in my pantry except for the currants which were easily found at my local grocery store. Turned out wonderful! I also served it with mash potatoes. Thank you so much for this as well as all of your other recipes which always really distill things down to their simplest forms and easiest methods for novices like me. Very much appreciated!
Totally worth making dont skip this ones guys even if youre missing some of the optional stuff but i did end up trying it with the other stuff and it does add a unique touch so good
Great recipe once again Chef Jack I’m not a cinnamon girl but I do always add sweet potato 🍠 and carrrots for natural sweetener trust me it’s delicious and they also naturally thicken my stews we love stews but I do cheat I use the pressure cooker 🤣🤣🤣except when I stew rib’s definitely slow cook those in my casserole dish in the oven gosh they’re good. Thanks Jack. 😊
That’s what I like about Jacks recipes, straight into the recipe, no mucking around. This looks lovely, especially with the mash. Who doesn’t like a stew ?
Hey Jack! You really got me into cooking with your uncredible and easy recipes. Could you try something with mushrooms maybe? Chanterelles specifically? Thanks! And could you maybe do an explanation of stocks? Preparation and usage? I really am lost at those
its so refreshing to have a cooking video for noobs. I get so annoyed with videos that say put a bit of this and a bit of that, with a touch of this, what does that mean?? how much is a touch? is a touch of vinegar different to a splash of vinegar? is cooking something for a little bit 5min? 3? 1? Most videos are done with too many assumptions and I've just discovered you now and Im already making my shopping list for tomorrow. Thanks for a well explained, well structured and easy to follow recipes videos, please keep doing what your dong
I made this today and the flavors are incredible. So much depth and nuances so this recipe is really really good compare to other ones. Although I needed to cook the beef about 5 hrs before it started to soften the way I like it. I got threbest greek food ever on an island Leflada GR and this stew is really close to the one which made me lick the plate. Thank you so much for this one and also your straight forwards approach.
G'day Chef. I made your dish last night and it was absolutely amazing!! I did add red capsicum and also rinsed my old Vegemite jar in also. So good!! Thankyou.
nice recipe. I'm not used to cooking so i did burn a bit of the beef and onions while letting it heat, shouldve put it on a lower flame lol. But yes despite that, lovely flavour. It was still a very tasty dish despite some of the burns i made. I was blown away by how nice the beef was.
This was a good basis for making it my own. Don't like cinnamon, didn't use it. Don't like bay leaves, didn't add them. Currants... can't get those anywhere here. Rather red wine vinegar we used 6 ounces of our favorite teriyaki marinade and added it at the step you added the vinegar. It gave the stew a nice tang without it being too powerful. Using whole shallots on top of onion in a stew isn't something I had ever considered but they gave the stew a really nice flavor.
Oh my dear … please send me the left overs !! Looks sooo delicious 🤤 !! Bon Appetit !! Thank you for sharing your insights and wisdoms filled videos !! Awesome stuff !! I wish you and folks good health, success and happiness !! Much Love ✌️😎💕
Thank you so very much for your video tutorial! My questions are as follows: Can I add carrots to this stew? If so, in what form and at what stage? Can I use beurre manie as an additional thickener? Thanks a million for your answers in advance! Greetings from Ukraine
A beautiful recipe but for me no good stew is complete without some carrots so I hope you don't mind if I add some when I eventually get to making this!
Might be buying currants for the first time just to try them in this. According to Google they're a different flavor than regular raisins, which is cool, because I like broadening my palate.
Currants are really nice. I could eat handfuls of them on their own. I like raisins too but definitely couldn’t eat handfuls. They have a beautiful flavour and go really well in this
Very intrigued by this recipe and would love to try it. Unfortunately, black currants aren't available here in the states though black currant jam can be ordered online. I wonder if a dollop of that would work.
If you deglaze and then reduce the wine the alcohol is gone. But you know how you know someone can't drink or is a vegan...they tell you every two minutes.
Hey Jack! Quick question is the serving size for these ingredients for 1 or for 2? I wasn't sure if I should double up on the ingredients if I'm making this for 2.
Jack can you please make some recommendations on what meat to buy? Tried everywhere for beef chuck (in uk) and no one seems to know what I’m asking for. Is it the same as braising steak?
Hello I'm sure this is perfect but man the amount of beef! That's not "cheap"! Can I divide everything into 2? And please what kind of "carrots did you use ? They have a colour I never saw ...is it a special kind of carrots? Thanks a lot!
For me, after the first hour of letting it simmer the beef was still very tough, I even waited 15 minutes longer than suggested...When searing the meat it had a nice color and was still juicy red inside and now it is a tough mess...What did I do wrong? Heat too low when simmering? Or is 1 hour just too little before removing the lid?
These aren’t the meal prep so don’t have the macros just yet until I run it through the calculator. The regular meals on my channel all eventually go onto the website and on there, every recipe has the nutrition information
