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
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books - on sale now! mihmedia.com
FOLLOW ME!!!!!!
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
TikTok: @MrMakeItHappenCooks
Website: mihmedia.com
Blog: mrmakeithappen.blog
Purchase Merch here -
Music By: Website: MarcDBeats.com
Soundcloud: soundcloud.com/urkeljuice
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.
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
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
PLEASE WRITE ME OR SEND ME LETTERS
I RESPOND TO ALL LETTERS AND CARDS
MY MAILING ADDRESS IS :
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB# 142
KATY,TEXAS 77494
DONATIONS: CASH APP($wacjeff)
DONATIONS: PAYPAL.ME/oldschoolsoulfood
CONTACT INFORMATION(chefjeff@oldschoolsoulfood.com)
#oldschoolsoulfood
#oldschoolbeefstew
#helpsomebodyoldschoolsoulfood
#oldschoolhomemadebeefstew
#HELPSOMEBODYOLDSCHOOLSOULFOOD
HOMEMADE VEGETABLE BEEF SOUP ❤️ Step by Step
VEGETABLE BEEF SOUP is an example of the best of American home cooking, it is comforting, nutritious and hearty, and it’s sure to please the whole family. I always think of soups when chilly weather blows in, and this is one of many that I absolutely love. My Ron and I love spending weekends at home relaxed, and this soup is one I love to prepare, I usually serve it with pieces of crusty bread, cornbread or saltine crackers. This delicious chunky vegetable beef soup is perfect for entertaining family or friends and it freezes perfectly for another day, I hope you give it a try. ❤️
INGREDIENTS _____________
1 1/2 lbs. Chuck Roast (bite size pieces)
1 lbs. Red potatoes (1/2 inch pieces)
1 1/2 C. Fresh green beans or frozen (tips removed & cut into 3)
1 3/4 C. Fresh corn (you can use frozen)
1 Medium Chopped onion
1 1/4 C. Chopped celery
1 1/4 C. Chopped carrots (i used 3 skinny long ones)
1 C. Frozen peas
4 Large garlic cloves (minced)
2 14.5 oz petite diced tomatoes
2 1/2 Tbsp Olive Olive Oil (divided)
2 tsp dried BASIL
1 1/2 tsp dried THYME
1 1/4 tsp OREGANO
1 tsp Crushed ROSEMARY
3 tsp sugar (not 2)
2 Bay leaves
1/2 Can Tomato paste (3oz)
Pepper as needed
Salt as needed
1 Tbsp BEEF BOUILLON (I used KNORR)
3 tsp Lemon juice (start with 1 or 2 if you like)
7 C. Beef broth
Chopped parsley (for garnish)
All Purpose Flour (as needed for meat)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#vegetablesoup
#beefsoup
#rachelcookswithlove
Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
3. Take the beef out and set it to the side.
4. If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. You can also reheat in the microwave until hot.
Washing the barley is optional, I prefer not to.
If the beef stock is not available you can use chicken stock or even water.
You do not have to use fresh herbs at the end, however, if using dry herbs, add them in when you add in the beef stock.
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!
----------*******Click Below*******--------
*Print This Recipe:
* Gonna Want Seconds Home Page-
* FaceBook-
* Pinterest-
How to Make the Best Hearty Beef and Vegetable Stew
Julia and Bridget uncover the secrets to the perfect Hearty Beef and Vegetable Stew.
Get the recipe for Hearty Beef and Vegetable Stew:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: