The World's Best Beef Stew Recipe | Old Fashion Beef Stew | Mattie's Kitchen
#MattiesKitchen, in this video Mattie will be showing you how to make some Delicious Homemade Beef Stew. This is an old fashion meal that is great for any chilly day of the week. Made with chuck beef, rainbow carrots, white onions, golden potatoes and red wine makes everything come together in perfect harmony. This is great meal for feeding lots of people or just your family. So sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
✨ Ingredients: Chuck Beef, Beef Broth, Brown Gravy Packet, Red Wine, Garlic Powder, Soy Sauce, Golden Potatoes, Pearl Onions, Rainbow Carrots, Green Bell Peppers, White Onions, Fresh Garlic, Land of Lake Butter, Flour, Salt and Pepper.
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THE BEST OLD SCHOOL VEGETABLE SOUP JUST LIKE GRANDMA'S | EASY RECIPE TUTORIAL
A bowl of this is nothing but Nostalgia and Comforting hugs! It's delicious, easy to make, and soooo flavorful. While making this recipe, you'll be reminded of why love is the key ingredient for any and every recipe on this channel! Check it out! #souprecipe #vegetablesoup #soup
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FULL LIST OF INGREDIENTS:
Serves: 6-8 Prep Time: 10 Mins Cook Time: 20 - 30 Mins
- 1 Lb Ground Beef
- 1 Large Yellow Onion, Diced
- 1 Carrot, Peeled and Chopped
- 2 Stalks of Celery, Chopped
- 1 Large Russet Potato, Chopped
- 14.5oz Can Diced Tomatoes
- 15oz Can Tomato Sauce
- 32oz Beef Broth
- 28oz Bag of Frozen Mixed Vegetables
- 1 Tbsp Beef Base
- 1 Tsp Dried Thyme
- 2 Tbsp Seasoned Salt, Divided
- Black Pepper to Taste
- 1 Tsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tsp Brown Sugar (Optional)
- 1/4 Tsp Crushed Red Pepper
- 1 to 2 Bay Leaves
- 1/2 Tsp Italian Seasonings
Vegetable Beef Soup
This Hearty, Old Fashioned Vegetable Beef Soup has an incredibly rich broth and is loaded with tender chunks of beef and all the right veggies!
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OLD SCHOOL BEEF STEW
This is a hearty filling recipe to enjoy on a cold rainy fall or winter night
3 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
4 cups (1 quart) low-sodium beef broth
3 medium carrots
2 tsp chopped garlic
3 medium celery stalks(optional)
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn
Trim the roast of excess fat and grizzle and cut it into 1- to 1-1/2-inch cubes. Place the meat in pan and season well and set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. take about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.(do not over crowd the pot when searing the meat)
Add the onion and carrots and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and carrots and cook until the raw flavor has cooked off, about 1 to 2 minutes.
Pour in the beef stock, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot. Add pearl onions and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
potatoes into large dice and add them to the pot (peel and potatoes first, if desired). Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour and add green beans,peas and corn
and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.
Serve with white rice and cornbread
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Old Fashioned Beef Stew
This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices—it’s the best!
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✅Ingredients
• 2 pounds beef stew meat (cubed chuck roast)
• 4 tablespoons cornstarch, divided
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1½ pounds red potatoes cut into bite-sized chunks
• 10 ounces pearl onions
• 4 carrots peeled and sliced
• 4 celery ribs sliced
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 1/4 cup cold water
✅Instructions
00:00:15 - Preparing vegetables for old fashioned beef stew
00:00:49 - What are pearl onions?
1️⃣ 00:00:31 - Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
2️⃣ 00:01:33 - Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
3️⃣ 00:01:46 - Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
4️⃣ 00:02:17 - Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
5️⃣ 00:02:28 - In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
6️⃣ 00:03:16 - Season with more salt and pepper to taste. Serve hot.
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How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew
There isn't much more comforting than a nice bowl of hearty Beef Stew! This recipe is packed with flavor and makes for a well rounded meal! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
2 lbs Beef Stew Meat (Chuck Roast)
1 lb small red potatoes
3-4 carrots
1 Yellow Onion
3-4 stalks of Celery
1 tbsp Garlic Paste
3 cups Beef Broth or stock
2 tbsps Tomato Paste
1 tbsp Worcestershire Sauce
Fresh Rosemary and Thyme
1 tbsp Better than bouillon Beef Base
2 Bay Leaves
Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne
2-3 tbsps flour
1 cup frozen peas
Directions:
Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.
Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.