check it out a super-duper hearty and
delicious beef stew very easy to make a
chef buck classic dish let's go back in
time shall we
but anyway check the recipe out I got up
in a stew mood this morning you know I
haven't made it in a long time and it's
super easy to do you know we're just
gonna get one large bell pepper a green
pepper and we're gonna die set up into
little chunky chunks you know about the
size of Chiclets and then we're gonna go
ahead and cut up one large onion with a
slice that so we already got some dice
in the slice and you want different
sizes in your stew makes your stew more
interesting celery you know if you want
to I'm just cleaning out of the fridge
but carrot I always put in there some
nice big chunks of carrot tada see and
then some garlic you know go ahead and
get your aggression out you know pound
you some garlic you don't get the skin
off there and then we're gonna slice it
up you know do 2 or 3 or 4 cloves of
garlic and that's gonna add some nice
flavor and then potatoes look at this
magic that's see how easy that is
that's easy peasy lemon squeezy mmm and
now we're going to use one-and-a-half
pounds I'm lean stewed beef seasoned it
up with a little salt and black pepper
you know get that seasoning mixed up
there and then we're gonna add a little
bit of all-purpose flour I'm throwing
1/4 cup in here but you know we're gonna
use whatever sticks to the meat that's
all so give it a good toss get your ass
to me coated up with flour and then
that's all that's gonna go in the stew
is whatever sticks to the meat so he
just stewpot up 3 tablespoons of oil on
medium high heat and then when you put
your meat in there it should start to
sear and sizzle right away you know
because you want your pot to be that hot
go ahead and make sure to spread it out
on the bottom then we'll leave it alone
and let let it sear and then you know
after a few minutes we'll go ahead and
turn it over and sear the other sides of
this meat you know kind of get it cooked
up around the edges and then we'll go
ahead and pour it out of the pot and let
your your meat kind of be xpect ater
there for a few minutes and while your
pot still hot we're gonna go ahead and
throw our onions in here follow it with
the table
spoon of butter you know stir that
around get that butter starting to melt
you know and while your meat sits off to
the side here
you know just relaxing we're gonna go
ahead and take about ten minutes to cook
up our onions and our garlic and our
bell peppers you know we're just gonna
let them sweat start to cook down a
little bit get a little bit of color on
you know soften up get it ready for the
spices and I don't go too crazy with the
spices you know I like my my stew to be
just kind of thick gravy mild hearty
kind of stupid but I am gonna put a
little bit of coriander in here a little
bit of cumin you know if you want it to
you put some chili powder you can go
it's heavy on the spices as you want but
you know I like the meaty greatness of
this dish to come through so we're gonna
throw the meat back into the mix you
know stir it up without all that hung
any spicy goodness and then we're gonna
add one can of diced tomatoes stir that
around and then we're gonna let these
ingredients bubble away for about five
minutes before we introduce our broth
and I'm gonna put one can of broth in
here 14 ounce can but you can put in two
cups if you want you know we're gonna
add a little more liquid later on throw
you a bay leaf in there your carrots
your celery if you're so inclined and
then we're gonna raise the temperature
you know we're gonna throw a lid on here
bring this pot up to a boil and then
we're gonna reduce the temperature down
to a simmer and cover it up again and
let this stew cook away simmer away for
about a half-hour and now when you take
your lid off your stew should be
starting to look awful Stewie you know
starting to get that kind of gravy look
to it smelling pretty damn good
you know and it's tater time time to
throw your big hunks and chunks of
potato in there and you know make sure
you got them cut up into some good sizes
because you don't want them to cook down
to nothing you know how do you some
water as needed I'm putting a half a can
in here not a lot just enough to cover
your ingredients up then we're gonna
throw the lid back on there and let this
pot simmer away for another 45 or 50
minutes
and then when the next time you pull
your lid off boom you should be good to
go you know look how awesome that looks
you know rich gravy delicious man that
there will stick to your ribs boom put
your spoon in there give it a taste test
you know see if you need any more
seasonings or not you know and if it
meets your standards then go ahead and
get it off the heat let it cool down to
a non-lethal temperature you know you
don't want to cook a big old pot of
stewed and then fry your taste buds on
that first bite you know so let it cool
down exercise some patience gonna let
pick it up a little bit you know it's
gonna be rich thick gravy stew man this
is ice you know just watch out for the
random stew things you know a few videos
back that somebody was commenting you
know about you guys I've been cooking so
much with plantains and rutabagas and
not using enough potatoes not enough
meat potatoes well here's meat and
potatoes man these two definitely give
it a go great recipe I have a written
down below go to MyFoodChannel dot com
if you wanna check it out printing
out over there check out all our recipes
subscribe well that's all just subscribe
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