Hey, guys. What is going on? Welcome to food, drinks and rock and roll. I am Chef Nathan Lippy and today it is a little cold. This is kind of cold time of the year I want to do something hardy, something nice and warm and something easy. So we are going to do a wicked beef stew we need some fresh vegetables, some rosemary and thymes, some garlic, onions and potatoes and stuff like that but the cool part is the broth. It’s going to be almost entirely made it and check that out. So I mean delicious, hardy and bulk.

All right the first I want to do is I want to caramelized or stew it. So we have a nice big pot, touch with olive oil, really like a medium high heat, we are going to add our beef. You got a little sound, nice little sound. So I want this outside caramelized, just a little bit. We are going to add a touch of salt and pepper to do, spread over the top and let just caramelized just a little bit on the outside. All right, let us go and get to our vegetables. So our meat is caramelizing a little bit of thyme to go with this. Probably what we will do is leave the skin on. I really like the flavor and just get a lot of nutrients, just give them a good wash. Right now we are doing an oblique cuts while you’re filling out that there, it is actually a three-sided cut, to its perfection, we got one, two and three, I am talking about. Here we go with our carrots, then go over with celery. I was little bit of wheezy. People get rid in this so much flavor, so very heat, nice rough chop.

Then also we have some white onion, same thing, nice rough chop. And last but not the least, we got potato. I was just getting back over to our beef barbeque, so you here in our close, feel that beautiful brown fond at the bottom. We are going to deglaze with one of my favorites you know I am grabbing the Jack Daniels, just want to go right with the top, now it is such a boil right away. That was a good thing, if you want that Jack thing to reduce. You see I was sort to pick up all of those brown glazes at the bottom, the liquid that leases that protein from the bottom and adds more flavors of the meat. All right let us go with our vegetables. Take all of our onions or carrots and our celery here right over the top and before we add our liquid we are going to go ahead and had our herbs as well. We have bunch of rosemary, a bunch of fresh thyme, really great. We got smell the aroma so bold, so that was into and do not be afraid we want to have a good herby flavored that is kind to go with the Guinness, so with this caramelized stewed that in, let us caramelized just a little bit with that beef. All right some of our vegetables are sort of caramelized. We are going to have a little bit of garlic, chopped garlic. You do not want to add this too soon because sometimes it will burn for the other vegetables to finish.

Then we go at the— let’s see how many table spoons, maybe tablespoon and a half. Get that a good stir and we’ll just caramelize that just for another couple of minutes. What you smell, there is herbs that are starting— the aroma so you can get really bright. So let us see the caramelization at the bottom from the vegetables and now the vegetables getting nice and brown, really good. All right it is now time for broth and vegetables for better change to caramelize and meat does have a chance to caramelize as herbs are getting really nice and aromatic. We are going to go with our dinner. Check it out from me, what you have seen is a draft cans. Listen as soon you hear the crab, you hear that? That is the CO2 breaking so it becomes like a draft, super cool. Now right over the top, excellent, two should be good. Right now we are going to add half the amount of those two beers with pizza, here we go. Let us probably see up to two or three cups of beef stock, excellent. So once you got all your liquid, you are going to add your potatoes, just sort of cooking the liquid and a starch from the potato is actually going to taking this to stew, to this nice hardy stew. It is a nice stir, get all that flavor of the bottom and we let this stew for about 35 to 45 minutes and let us go for a while. Keep it on medium low heat. We’re turning this down a little bit. A medium low heat and at the center, you know even if you want to go like an hour, that will be cool to you, and all those flavors that start to find together.

Stir a little drink in the middle. What do you think? Let’s go with some Doctor pepper and put ice. It really makes one of my favorite drinks. We make a Doctor feel good in this cup, get some ice, little Doctor pepper, let us tap that out with a little bit with Jack Daniels, that is what I am talking about. Then you go, just like make the Doctor feel good. All right, so get simmer it for about 45 minutes and potatoes of nice and soft, that starting to produce just a little bit, you can see on the edges of pan with the liquid started and how it reduces down just a little bit, you get that nice thick. Then we got a stew, you know I am saying. Okay, I am going to go with it a little bit later, right into our bowl, that meat is nice and tender, you can see those herbs fell off the stems and beautiful right on the inside just see like that, some beautiful potatoes and carrots. When you finished this off, you can have some nice ciabatta. I've got some really nice French bread, it is nice little bread, bring aside, and you have you nice hardy delicious beef stew with your Doctor feel good. I am Chef Nathan Lippy. Thank you guys for hangout here at the food, drinks and rock and roll kitchen, until next time.