Kenji's Braised Beef Stew draws on the tradition of American home‑cooking where hearty, slow‑cooked stews have been a staple since the 19th century, providing nourishment for families during cold months. Kenji blends that heritage with French techniques like searing and braising, creating a bridge between classic American comfort and European culinary science.

While both use seared beef and red wine, Kenji adds miso, anchovies, and gelatin‑enriched chicken stock to boost umami, giving the stew a deeper savory punch. He also uses a cracked‑lid oven braise for a steadier temperature, whereas bourguignon traditionally simmers on the stovetop.

In the U.S., New England stews often feature barley, the Midwest favors root vegetables, and the South incorporates tomatoes and okra. Kenji's version focuses on a rich, gelatinous broth with mushrooms and peas, aligning more with Mid‑Atlantic comfort stews but with a scientific twist.

Beef stew is a classic dish for family gatherings, winter holidays like Thanksgiving leftovers, and casual weekend meals. Its one‑pot nature makes it ideal for feeding a crowd during pot‑luck events or after outdoor activities.

Traditional American beef stew calls for chuck roast, carrots, potatoes, onions, and beef broth. Kenji swaps beef broth for chicken stock with gelatin for body, adds miso and anchovies for umami, and uses red wine for depth. He suggests using any high‑smoke‑point oil and waxy potatoes as easy substitutes.

Serve the stew alongside crusty sourdough bread, a simple green salad with vinaigrette, or buttery corn muffins. For a full meal, pair it with roasted Brussels sprouts or a side of creamy polenta.

Common errors include overcrowding the pan during searing (which steams the meat), not cracking the oven lid (leading to a hard boil), and over‑cooking the vegetables early, which turns them to mush. Also, skipping the gelatin step can result in a thin, watery broth.

Kenji explains that store‑bought beef broth often contains flavor enhancers and little actual beef, while chicken stock provides more natural gelatin and a cleaner base. The added powdered gelatin restores body lost from the lean stock, yielding a glossy, unctuous sauce.

Yes. Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently over low heat, adding a splash of stock if the sauce has thickened too much.

The YouTube channel J. Kenji López-Alt specializes in science‑based cooking, breaking down classic recipes with detailed explanations of the why behind each technique, and offering practical, reproducible methods for home cooks.