Up next in 10
Sometimes you just need some rich and satisfying comfort food. Today Paula's cookin' foods that will satiate your every craving!
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#pauladeen #fullepisodefriday
Old Time Beef Stew - https://www.pauladeen.com/recipe/old-time-beef-stew/
Potato Casserole - https://www.pauladeen.com/recipe/potato-casserole/
Chocolate Bread Pudding - https://www.pauladeen.com/recipe/chocolate-bread-pudding/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and I'm so
0:04
glad you joined me today in our new
0:07
kitchen. You know, Michael and I thought
0:09
there's no better way of christening
0:11
this new kitchen than with some of our
0:13
family's favorite comfort foods. And
0:15
today I'm going to be starting off with
0:18
a hearty oldtimey beef stew. It's just a
0:21
bowl full of delicious flavors. It's
0:23
going to warm you inside and out. And
0:25
then I'm going to be making a rich and
0:28
creamy potato casserole that's
0:30
guaranteed to make you stop and smile
0:32
and go back for seconds. And for all you
0:35
chocolate lovers out there, wait till
0:37
you see my chocolate bread pudding. I
0:39
guarantee y'all, it's going to become
0:42
one of your favorites. So grab a blanket
0:45
and get ready to eat cuz I'm about to
0:47
show you the most comforting foods
0:50
imaginable.
0:52
Morning everybody. Today is a very, very
0:55
special time for me. Today is the first
0:58
Paula's home cooking to be shot in mine
1:01
and Michael's new kitchen and I can't
1:04
wait to share it with y'all. In fact, I
1:07
could do a 30 minute show just showing
1:09
you around. Michael and I decided to put
1:14
a lot of our space and a lot of our
1:16
money into the kitchen. Naturally, this
1:19
is the biggest room in the house because
1:22
this room is the heart of the house. So,
1:25
I look forward to spending many years
1:27
with y'all in this room. I hope that
1:29
you're going to love it as much as I do.
1:31
This room makes me feel so good and so
1:35
at home. And that's what today's recipes
1:38
are all about. Comfort food. Things that
1:41
you make you feel good and safe and and
1:44
warm your belly. And the first dish that
1:47
I'm going to start with today is an
1:49
oldtimey beef stew. I've got some beef
1:52
stew meat here waiting on me. Now, you
1:54
can also use a chuck roast, a boneless
1:58
chuck roast. Makes fabulous beef stew,
2:01
but for convenience, we've already
2:03
gotten the beef stew meat. Going to
2:05
break it apart
2:08
and I'm going to pepper it
2:11
and give it a little salt.
2:15
Just kind of toss that around. I'm going
2:17
to add like a couple of tablespoons of
2:19
an oil.
2:23
And we're just going to kind of sear our
2:25
meat off.
2:32
M I can't hardly wait. Today is just a
2:37
perfect day for this kind of dish.
2:40
And I'm going to add an a sliced onion.
2:45
I'm going to add some papa. That'll just
2:49
make it richer and deeper in color.
2:52
And I'm going to add a teaspoon of
2:54
sugar. Now, you'll want to be careful.
2:57
You don't want to add too much of that.
2:59
And I'm going to add just a little pinch
3:01
of allspice. And
3:04
I'm going to add
3:08
one clove of garlic. And I'm just going
3:11
to bust it like that. And I'm going to
3:13
give that a quick stir.
3:18
Two cups of water. And then I'm going to
3:19
put the lid on it. And I'm going to let
3:21
this cook for probably about an hour and
3:24
a half until the meat is fork tender.
3:27
But before I close the lid on it, I'm
3:29
going to add like
3:32
like a tablespoon of worooster.
3:37
Throw in a couple of bay leaves. And
3:39
that's all it is to it. It's ready to
3:42
go. But for right now, we're just going
3:45
to let it cook away. We're going to move
3:47
down here and we're going to make that
3:48
potato casserole. That's so stinking
3:51
good. Okay. So, we're going to start our
3:54
potato casserole by sautéing some
3:58
wonderfully sweet fresh red bell pepper
4:01
and some onions in a stick of butter.
4:04
Now, while that's sautéing, I'm going to
4:06
move down here and I'm going to spray
4:09
our pan lightly.
4:11
so it won't stick to the bottom. Now,
4:13
I'm going to take our mashed potatoes
4:16
from yesterday and just put them in the
4:18
bottom of our casserole dish and I'm
4:21
going to just kind of smush them down.
4:25
And then I'm gonna take about a cup of
4:28
sour cream
4:30
and I'm going to layer on top of those
4:32
mashed potatoes
4:36
and just like frost them.
4:42
And I'm going to take a little of my
4:44
house seasoning and just sprinkle on
4:46
there because sour cream is so not
4:49
salty. So, I'll want to just flavor up
4:54
that sour cream. And let's come down
4:57
here and see how our onions and bell
4:59
pepper are doing because I want to put
5:01
some of this butter throughout the
5:03
casserole. I don't want it to go on just
5:06
the layer of mashed potatoes. So, we're
5:08
going to turn that off. And I'm going to
5:10
come down here
5:13
and just
5:15
take those onions and bell pepper
5:18
and place them on top of that sour cream
5:25
and some of the butter, like half the
5:28
butter. Look at that.
5:33
So, this is what we look like so far.
5:39
Now, you know those leftover potatoes?
5:42
I've sliced those. And we're going to
5:44
just take those and lay those on top.
5:50
I like using the sliced because it gives
5:54
a different texture. All right. Now,
5:57
we're going to come back and take the
5:59
rest of our butter and I'm going to
6:01
drizzle that on top of those yummy
6:04
sliced potatoes.
6:06
M. And I'm going to come in with another
6:10
little bit of house seasoning.
6:14
Y'all are not going to believe this, but
6:16
I forgot to put the cheese in after the
6:19
vegetables. But you know what? I'm just
6:22
going to go ahead and do it on top.
6:25
And I'm going to just have extra cheese
6:27
on top. And it's going to run down there
6:29
and it'll be all right. All right. Now,
6:32
we're going to put this in our oven, a
6:34
preheated oven at 350°,
6:37
and we're going to let it bake until
6:39
it's hot and bubbly. So, we're going to
6:41
have to run for a minute, but when we
6:42
come back, I'm going to be finishing up
6:45
the beef stew. We're going to be tasting
6:47
the potato casserole, and you're not
6:50
going to believe what I'm fixing next.
6:54
A chocolate prick pudding.
6:58
Makes me want to cry.
7:00
You don't want to miss this one.
7:04
[Music]
7:12
So, in case y'all have just tuned in,
7:14
today's show is all about comfort food.
7:17
I've got a pot of beef stew going here.
7:20
I've got a potato casserole in the oven.
7:22
And then I'm fixing to make the most
7:26
knee slapping wonderful chocolate bread
7:29
pudding you've ever tasted. Right now I
7:31
want to just check on my beef stew. Oh,
7:33
and it looks so good.
7:38
Delicious. I'm going to add just a wee
7:41
little bit more liquid to it.
7:49
All right. So, at this point, the meat
7:51
is really getting nice and tender. And
7:53
I'm just going to toss in the carrots
7:55
and celery.
7:58
And so, this is really going to be a
8:01
nice one pot meal.
8:04
So, this looks yummy. Look at the meat.
8:06
It's just like fork tender. And I I
8:09
leave the bay leaves. I'll leave the bay
8:12
leaves in there. All right. Let's see if
8:14
our casserole is ready, which it is.
8:17
Oh, it smells scrumptious. Oh, and look.
8:21
Oh, it's bubbly, bubbly hot. And you can
8:24
see that this dish is really not all
8:26
that buttery. So, I'm going to top it
8:29
with crisp fried bacon chunks with that
8:33
beef stew and that gravy all on these.
8:36
They are going to be out of this world.
8:39
All right, so let's move on to the bread
8:42
pudding. I know a lot of you have
8:44
probably had bread pudding, but a lot of
8:47
you have probably not had chocolate
8:50
bread pudding. And this was a recipe
8:52
that was shared with me uh from a friend
8:55
that lives in Philadelphia. Her name is
8:58
Bobby and she's a caterer. And she gave
9:01
me this recipe one day and she said,
9:02
"Paula, you just have to try this.
9:06
You're not going to believe how good it
9:08
is." So, sure enough, I made it and it
9:12
was to die for. Now, what I've done is
9:15
I've just taken a loaf of French bread
9:18
and we're going to cube it up and put it
9:20
in a buttered bowl. And you don't have
9:22
to be real precise with this. And this
9:25
is one of those great dishes that
9:29
will give you the opportunity to use up
9:31
bread that's getting old on you. bread
9:35
really doesn't have a long life to it.
9:39
Okay, so we've got all our bread cut up.
9:42
Now, we're going to mix up our dry
9:45
ingredients together. I have a cup of
9:47
granulated sugar, one cup of light brown
9:51
sugar, and a four of a cup of cocoa
9:54
powder.
9:55
You'll want to mix your dry ingredients
9:57
together so that they won't lump on you.
10:02
Okay.
10:04
So over here I have three cups of milk.
10:08
And to our milk I'm going to add a4 of a
10:10
cup of heavy cream.
10:13
I'm going to add a half a cup of a
10:16
coffee lour which is going to give this
10:19
a fabulous
10:21
bite with that chocolate.
10:25
And then I'm going to add about 2
10:27
tablespoons of almond flavoring. I'm
10:30
going to add 2 tablespoon of vanilla
10:33
flavoring.
10:35
And then I'm going to add about a
10:37
teaspoon and a half of cinnamon.
10:45
And that's going to give it just a
10:47
little
10:48
a little spicy taste. All right. And
10:52
we're going to add six eggs
10:56
to our milk.
11:07
We're just going to lightly beat our
11:09
eggs. And then we're going to add it to
11:11
our milk
11:15
and our cocoa.
11:20
And then we're going to pour it
11:24
over our sugar mixture.
11:26
So, this is going to be sweet and like a
11:31
flavor of coffee
11:34
and the cinnamon. It's going to have
11:37
several different wonderful flavors. I
11:40
think you're going to just find this
11:42
recipe is just absolutely perfect,
11:47
especially for you chocolate lovers. All
11:50
right.
11:52
Now, I'm going to just move my bread up
11:54
here. And over my bread, I'm going to
11:58
add a cup or a cup and a half of
12:01
chocolate chips.
12:03
Maybe the only thing that I can think of
12:06
that you could add to this dish that
12:08
would be really, really delicious would
12:11
be some toasted nuts or couple of cups
12:15
of of pecans would really be yummy in
12:18
it. All right. right now. So, I'm just
12:20
going to pour our mixture, our egg and
12:23
milk mixture over our bread.
12:28
And then I'm going to let this sit for
12:30
about 20 minutes so that that bread can
12:34
absorb that milk and that sugar and that
12:39
chocolate lour.
12:43
[Music]
12:45
Have y'all got the idea?
12:48
You know, this is going to be delicious.
12:51
So, I'm going to let this sit for about
12:53
20 minutes and then I'm going to put it
12:55
in a 350
12:57
preheated oven and we're going to let it
12:59
bake for about an hour. And when we come
13:02
back, y'all, I'm going to be tasting our
13:05
fabulous beef stew and that yummy potato
13:07
casserole. So, y'all not going to want
13:09
to miss this one.
13:12
[Music]
13:20
Okay, so this meal is really coming
13:22
together. Welcome back, y'all.
13:25
Can't hardly wait for you to see this
13:28
chocolate bread pudding.
13:32
So,
13:33
in with that.
13:36
And I'm going to bring my potato
13:38
casserole over here.
13:42
My mama used to dust her beef stew in
13:45
flour and that would make the beef stew
13:48
thick. Well, I seared mine plain. So,
13:53
what I'm going to do now is I'm going to
13:55
take a little corn starch and water and
13:58
mix those together. And when you're
14:00
making this kind of thickener, you want
14:02
to make sure you use cold water
14:06
to mix with your corn starch. And we're
14:09
just going to mix that up real good so
14:12
that everything's dissolved.
14:16
And the most important part to this is
14:20
when you're fixing to add your corn
14:23
starch mixture, you'll want to make sure
14:26
that your pot is boiling really, really
14:29
good. So, here we go. You can see that
14:32
the juices are really bubbling. And I'm
14:36
just going to pour that in. And this is
14:38
going to become thick very very quick.
14:42
Oh, look.
14:46
Look how good that looks.
14:49
A little bit more pepper.
14:54
Michael likes things really kind of
14:56
spicy.
14:59
A little bit more salt
15:02
cuz I want this to have a lot a lot of
15:04
flavor. And the vegetables I added for
15:07
the about the last 30 minutes of cooking
15:10
because you don't want your vegetables
15:13
to just dissipate. You want them to
15:16
still have nice texture to them, be
15:19
done, but still kind of firm.
15:22
So, it's my favorite time of the show.
15:25
It's time to taste.
15:28
And I'm going to start by dipping into
15:31
these hot, cheesy,
15:34
creamy potatoes.
15:36
Look at that, y'all.
15:39
Look at that sour cream in there. That
15:43
butter
15:45
and that bacon on top. And then I'm
15:48
going to just take my beef stew.
15:53
Look.
15:55
And I'm just gonna put that right there.
15:58
And oops, I let some of the gravy fall
16:00
onto the potato. This is also wonderful
16:03
over just a bowl of hot buttered rice.
16:08
But as I said, I really wanted to use up
16:11
my leftover mashed potatoes.
16:15
And this is so hot.
16:18
And remember, I told y'all I wasn't
16:20
adding potatoes to this
16:24
beef stew because I already had
16:28
my leftover mashed potato casserole.
16:31
Look at that.
16:40
[Music]
16:48
There's just nothing nothing that does
16:52
it like a wonderful beef stew.
16:57
You're going to love this recipe. So, if
17:00
y'all think this is comfort food, stick
17:02
around because coming up next, I'm going
17:05
to pull that bread pudding out. And
17:07
today's tip is going to be this fabulous
17:09
sauce that's going to make your mama
17:12
scream.
17:19
[Music]
17:25
Now, just when you thought that you
17:27
couldn't get this any any better, I'm
17:30
going to show you a trick. And we're
17:33
very quickly just going to make a sauce
17:35
for it. I'm going to start with two cups
17:38
of heavy cream,
17:42
a4 of a cup of an Irish cream lour,
17:46
a4 of a cup of sugar,
17:50
and I'm going to let that heat up. I'm
17:53
going to take a little corn starch, mix
17:55
it with a little water,
18:02
and we're going to tighten that up. And
18:05
it's going to be a wonderfully rich,
18:08
warm custard. Now, you can actually make
18:10
this three days in advance. Put it in
18:13
the refrigerator and then pull it out
18:15
when your bread pudding's ready.
18:18
All right, it's balling. And we're just
18:20
going to pour in our corn starch.
18:23
I'm just going to add about a teaspoon
18:26
of vanilla.
18:29
I really, really, really like to serve
18:32
this over my bread pudding warm.
18:40
Oh,
18:42
see that hot cream
18:45
going over those chocolate chips?
18:52
How could this not be comfort?
18:58
Oh, hear it gooing. If you wanted to,
19:01
you could pour the sauce on each
19:03
individual serving. But look in here. I
19:07
just love Oh, it's hot. I just love the
19:10
way that cream looks running all down in
19:13
there.
19:18
Well, I might have a little extra cream.
19:22
[Music]
19:24
There we go.
19:27
just in case.
19:37
[Music]
19:42
This is so
19:45
good.
19:46
You know, with or without the topping,
19:49
you're going to love this chocolate
19:50
bread pudding. But make the sauce.
19:54
[Music]
19:57
I'm so glad that y'all tuned in today. I
20:00
hope especially those of you that maybe
20:02
live far away from home have found
20:04
comfort in some of these dishes that I
20:06
prepared today. You know, nothing says
20:08
home like an oldtimey beef stew or that
20:11
potato casserole. My goodness, that
20:14
chocolate bread pudding. All of this
20:16
food is like getting a hug from home. So
20:19
until next time, America, as always, I
20:22
send you love and best dishes from my
20:25
kitchen to yours.
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