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Learn how to make this delicious and classic dish, the beef stew
Tags:beef stew,cooking lessons,cooking recipes,cooking tutorials,dave can cook,jaybobed,southern food,stew
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Hey, how are you all doing? We’re going to cook some beef stew today. I had somebody asked me to cook some beef stew. I have made the beef stew video earlier. I’ve really like it but we are going to try the Dutch oven so you can just sour it. All we did was we took some garlic and some onions and add with some butter and then we added some peppers and then we added some stew beef. And we cook that stew beef to make it brown, cook it down, make it tender and then we add some chicken stock to it. We should add some meat and stock I have it to be just stocks. We use chicken stock and we cook that fairly until it is just wonderful. And then we’ll show you how we do that, I’ll put it all together.
All right, just washing off my beef, always watch off everything you cook. Wash off your vegetables. Wash off the meat that you buy. You don’t know where it’s been to. You don’t know what the grocery store has done to it. You don’t know who has picked it up and handled it. You don’t know what’s just going on with this nasty meat. The fact is that meat so always wash off everything you bought in the grocery store, wash off everything you take from your guard. Wash your food before you cook it.
I’m going to take the stew beef. I bet it’s a little bit big with my beef stew so I’m going to cut it down to little pieces, slice it off and my butter is sizzling. I’m going to go ahead and add onions. That’s one a whole big onion I’m putting in there. I’m putting it a whole ring pepper and the whole red pepper in there. Well, probably a whole lot or a lot of your waste has been, too lazy to cut up like you’re supposed to. I like to cook easily little roasted garlic and a cup of three teaspoon of batch all things, the more garlic the better off we are, is what I’m trying roasted garlic. We want to get some of that flavor in there. So pick that right there, put in there. You want to stir it, that makes turn down a little better about a little high, a little too high. I just want to sweat everything out, put everything to become one good flavor. This is going only the basis of our stew and the places of our stew is where all of our flavors going to come from.
So I want to make sure we have flavor up in there that you don’t believe with pepper on top of that and then we’re going to put a little salt, drop it that. All right as I turn it down I’m so going just wipe these things up and give it a sweat and what I’ll do, that’s right peel off my pieces of meat on this one. Throw them in there. I’m going to make the pieces of meat a little bit smaller there. You don’t want giant pieces of this stew. It’s all going to taste wonderful. I’m going taste like onion, garlic, peppers, all meat beef, this thing is going beef. It smacks the brains out.
Okay I got all my beef stewed in the pot and what I’m going to do is I’m going to turn up a little bit about medium high, so here and watch it, keep stirring it. I just want to get everything brown. Once I get all the beef to be brown then I will turn it down, put the lid on it and we’re going to let it cook. We’re going to let it cook I don’t know a while about 3 or 4 hours just until everything is brown and yummy fat.
Now once I get my stew beef in there, I’m going to go ahead and spice it up like I always do everything. A little Italian season in there and a little garlic pepper because we’re going to get garlic and onion in there. One of from little powder, one off of the garlic powder on it, all that salt and pepper on it. I guess so we need it because we have garlic onions, peppers, Italian season, salt and pepper. Oh man, things start to smell so good. I can’t stand it. I want to eat some of this rotten out and made me some to eat because I’m hungry.
Okay we’ve been cooking this about an hour now, just nice and slow so everything is kind of brown. Get a little bit tender. The stew beef is not done yet and this cooks throughout but it’s not tender. We don’t want to be tender yet. This is the part we’re going to put it our vegetables and we’re going to put stew in this or stew in it and cooking it slow until our stew beef and everything gets real tender and usually let’s just put about two cups of chicken broth in there. I might put a little more chicken broth. We’ll see what it looks like after we put some vegetable. Slice up carrots, I don’t know. It’s about I guess a little cup, maybe more cup. It will keep slice carrots just chopped up. Put them in there. Okay I have some corn, with some pimientos. I’m going to put it right in there.
I’m going to put a cup of Kansas stewed tomatoes in here, that’s just fancy stewed tomatoes, garlic and onion with the stewed tomatoes. And then we’re going to give this one a big stir. We all stirred up, see I want a lot more juice in that so I’m going to go ahead and add some more chicken broth and then my chicken broth come from better than volume chicken base. Just take about half spoon of that. Put in some water and we’ll give it a stir and then we have our better than volume chicken broth. Put it right in there those two cups. So all four cups chicken broth, two pounds of stewed beef, cup of carrots, cup of corn, two cans of tomatoes and we will stew it as that boil down.
We’re going to stew it down. I’m going to add another two cups of water and I’ll put a little salt and pepper in it. A little pepper and salt and more salt and then add little more salt. Now we’ll give it a stir and that will look better. Now we’re going to cook this down about 3 or 4 hours until it’s nice and stewed until that stewed beef is just tender and falling apart. We don’t want it to be tough. We want everything to be tender and juicy. So we’ll cook it up until tender and juicy and then we call it beef stew.
Okay I forgot to put the potatoes in. So I come back, cut me some potatoes are too big potatoes. There’s one and there’s another. It’s too big potatoes cut up, cubed up, put in there put on the spoon or even it. They’re very, very nice. Potatoes, carrots, corn, tomatoes, beef stew, onions, garlic, ring pepper, red peppers, what more can a man want? All right I’m going to let cool it down and be ready to go, about three hours I guess. Cook it all about three hours.
Okay so we cook the beef stew. I cooked them about three and a half, four hours just don’t simmer, just get a little bit of bubble. Not much of a bubble and I turned them in low about an hour ago, I started eating it, just letting it sit and there you have it, that’s what you call beef stew or you could call it a vegetable beef stew, I don’t know. We have potatoes, tomatoes, corn, carrots, onions, garlic, red bell peppers, green bell peppers and these vegetables up in this thing and two pounds of stew beef. And there we have wonderful beef stew. We’ll have that with some corn bread. You see that. It’s a corn bread in a black skillet, the corn bread can you see that. We’ll have that with the beef stew.
All right that’s how we cooked our beef stew. I hope you all enjoy it of cooking it, you’ll believe the flavors in this thing. It’s just all throughout. This is wonderful. Eat it with your corn bread. We dip the corn bread in the beef stew, man it’s a meal onto itself. I call this wonderful but I like to eat the beef stew all along in the summer time. After meal but it’s running too but it’s very, very good, I hope you all enjoy the beef stew. More about on Dave, the world’s greatest chef, it says so right here on my apron. All right, you all have a good day.