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Love & Best Dishes: Old-Time Beef Stew - Today Paula’s sharin' a beef recipe with y'all, and, boy, is it delicious...Old-Time Beef Stew!
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Recipe Link: https://www.pauladeen.com/recipe/old-time-beef-stew/
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0:00
- Hey, friends.
0:01
Y'all come on in, sit down, get you a cup of coffee,
0:06
and relax, and just enjoy the time that you're able to sit
0:11
and rest and put your feet up
0:13
because I wanna share a recipe that has been requested
0:17
by a lot of y'all out there, and it's a old-timey beef stew.
0:22
So that's what I'm gonna make today.
0:25
And I just wanna tell y'all how excited I was
0:28
when Theresa walked in with a big box.
0:33
She had my new cookware.
0:38
And my team and I had been working on this for,
0:41
what, would you say about a year?
0:43
- [Theresa] Yeah.
0:44
- Would you say about a year, Theresa?
0:46
And finally, you know how the shape of the world
0:50
with this COVID and all, it's so hard to get things.
0:55
But this came in today, and I'm so happy with it.
1:01
I decided to go with a hammered look.
1:05
I just feel like that could take more of a beating maybe.
1:09
And it's got that nice heat-conductive bottom.
1:16
So I'm using this for the first time today.
1:18
And what'd you tell me?
1:19
It won't be offered in stores-
1:22
- [Theresa] April 1st.
1:23
- April, the 1st. On April Fools' Day?
1:26
- [Theresa] Well,
1:26
somewhere in that vicinity. (Paula laughs)
1:29
- Maybe May, the...
1:31
Wait, January, February, March, April, May.
1:34
Maybe the 31st of May, (chuckles)
1:38
and not April Fools'.
1:40
All right, so let's see what this is.
1:44
All right, that's a little oil.
1:48
And I'm gonna put this back here on the stove.
1:53
I brought it up here so I could wash it.
1:57
And I've already got this eye heating up.
2:01
Well, no, I don't. I told the story.
2:05
All right, let's see. Let me get a bowl.
2:10
And I'm gonna
2:13
toss our
2:17
meat into a bowl with our seasonings in it.
2:23
This looks like pretty good meat.
2:26
Preferably, for me, for my taste,
2:31
I like to buy a chuck roast.
2:34
- [Theresa] I knew I should've called you.
2:35
I knew I should've called you. (Paula laughs)
2:38
- Listen to Theresa.
2:40
Well, it doesn't say that in the recipe, Theresa.
2:42
So I'm just saying. (laughs)
2:47
But I know that a chuck roast,
2:51
I can cook it long enough to get it tender.
2:55
And you know when you get these packets that say beef stew,
2:58
I don't really know what parts of the cow it's coming from.
3:02
So like I said, normally, I would buy a chuck roast
3:08
and cut it up.
3:10
So you did great, Theresa.
3:12
(Theresa laughs)
3:13
All right, so I'm gonna put pepper.
3:18
And...
3:20
What is this?
3:22
A little sugar.
3:25
Little salt.
3:28
A little garlic.
3:35
And let's see what this is.
3:37
Is that paprika?
3:39
- [Theresa] Yes, ma'am.
3:39
- [Paula] Mm-hmm.
3:42
That'll help brown it.
3:44
So now I'm just gonna marinate that meat.
3:49
And I can't remember how much Worcestershire.
3:52
- [Theresa] A teaspoon.
3:53
- [Paula] Just a teaspoon?
3:54
- [Theresa] That's what it says, and I left that-
3:56
- [Paula] Why bother? (chuckles)
3:58
Right? (chuckles)
4:00
- [Theresa] Well, you don't like it anyway.
4:01
- [Paula] No, I don't.
4:02
I don't care for it, but I do use it sometimes.
4:07
So a teaspoon's not gonna...
4:09
All right, now let's see, I've got ground cloves.
4:14
How much? I can't remember.
4:15
- [Theresa] A dash.
4:16
- A dash? - Either it says allspice
4:17
or ground cloves,
4:18
a dash. - Okay.
4:20
I'd rather use ground cloves.
4:22
Okay, one dash?
4:23
- [Theresa] Yes, ma'am.
4:26
- (chuckles) I'm gonna give it two dashes. (chuckles)
4:31
Okay, so this would really be good
4:36
if I could have properly marinated this overnight.
4:40
It would certainly give it a chance to infuse the flavors.
4:45
All right, so we got our oil heating up back here.
4:49
All right, so maybe that's hot enough.
4:52
And I'm just gonna dump all that
4:54
in there, Eddie. (oil sizzling)
4:58
And I'm just gonna stir it around.
5:03
And I'm gonna go ahead and put in the onions.
5:08
So hopefully, all of it will brown together.
5:11
Okay, so
5:16
after this is brown enough, I'm gonna add two cups of water.
5:23
And we're gonna let this cook for about an hour and a half.
5:28
Maybe an hour up to an hour and a half,
5:31
depending on how tender our meat is.
5:38
And then we're gonna add our carrots, potatoes,
5:43
and celery to the mix
5:47
and cook it for another 30 to 45 minutes, however long.
5:50
You know what?
5:51
I'm think I'm gonna go ahead
5:52
and put that celery in now, y'all,
5:55
because I sure do like what that does to the pot.
6:01
Yes, so we'll let it stay in there a little longer
6:04
than it's supposed to.
6:07
You know? (laughs)
6:09
I have trouble, y'all, following my own recipe. (chuckles)
6:13
- [Theresa] Did you add the bay leaves?
6:15
- No, not yet 'cause I hadn't added my water.
6:17
- [Theresa] Oh.
6:18
- But thank you for reminding me.
6:20
They're sitting right here.
6:25
Okay.
6:28
We're gonna have a lot of juice, a lot of good juice.
6:34
All right, so I'm gonna go ahead now
6:36
and add our two cups of water.
6:41
And I'm gonna throw in a couple of bay leaves.
6:49
You know, I had bay leaf trees at Riverbend.
6:55
And I don't know,
6:57
I went out there one day and just picked some bay leaves
7:01
and came back in and threw them in a pot.
7:05
Well, it ruined that pot.
7:06
What, do you not? (chuckles)
7:08
- Do you have- - Are you supposed
7:09
to let them dry? - To let the leaf dry?
7:10
Yeah, I would think that you might.
7:11
- I think that's probably what I did wrong,
7:13
but I just put that green bay leaf right in there. (laughs)
7:17
- [Theresa] Yeah, I don't see that being the right way.
7:18
- Okay, so an hour and a half,
7:22
we're gonna come back and look at you.
7:28
And we'll adjust our seasonings at that time.
7:33
And we may wanna add a little bit more liquid to it.
7:36
We'll just see what's going on
7:38
'cause it's all about your tongue,
7:41
and your taste, and your family's taste.
7:44
- [Theresa] Paula, do you cover it to let it cook?
7:46
- Oh, yes, I'm gonna cover it. - Okay.
7:47
- Because if I didn't, Theresa,
7:50
there would be not one speck
7:51
of water left in it. - Okay.
7:53
- So we're gonna cover it up so we won't lose our water
8:00
'cause that's gonna be our gravy.
8:03
- [Theresa] Yum.
8:04
- Uh-huh.
8:06
Okay, y'all, our old-timey beef stew
8:10
has been cooking about an hour and a half.
8:13
And look at that. Doesn't it look good?
8:16
So I'm gonna throw in our potatoes.
8:18
And I'm using a red potato. I adore red potatoes.
8:25
If I can find a big enough, that's what I prefer to bake.
8:28
Because when you bake a big red,
8:31
it's like opening up a potato full of mashed potatoes.
8:37
It's so creamy and so good.
8:39
But you can use any kinda potato you want,
8:41
but that's my choice.
8:43
And you can see, I use them unpeeled.
8:48
And now I'm gonna add my carrots.
8:52
And these are fresh carrots from produce section
8:57
when they did that little fancy cut on them.
9:03
But they are fresh, not canned.
9:06
Okay, so we're gonna cook this for another,
9:08
(lids rattling) oops.
9:11
Watch it, Paula.
9:13
We're gonna cook this for another 30 to 45 minutes.
9:17
And then I'll fork that potato.
9:18
And if it's done,
9:20
then we're gonna make our slurry of corn starch and water,
9:25
and that's gonna tighten up the juices that we have,
9:30
and that's gonna make our gravy
9:33
for us to dip our cornbread in.
9:37
Our old-timey beef stew is almost ready.
9:41
And so I'm gonna go ahead and make our slurry
9:45
using two tablespoons of corn starch
9:50
with
9:53
maybe 1/4 of a cup of water.
9:57
And you wanna use cold water when you're making your slurry
10:05
versus hot water.
10:08
So I love thickening things this way
10:13
because it doesn't lump.
10:14
Like if I had been trying to use flour,
10:18
it takes forever to incorporate just regular flour
10:23
into the water.
10:24
But I will share with y'all...
10:29
These people don't know me from Adam's house cat,
10:31
but I do like this for gravies, y'all,
10:35
'cause you can sprinkle it right on top
10:37
of whatever you're trying to thicken, and it won't lump.
10:41
So this is a good stuff.
10:42
But I really, really, really, really love the corn starch.
10:49
And you'll want to have your liquid at a full rolling boil
10:54
when you add your corn starch.
10:56
And then you wanna make sure you got a spoon in your hand
10:59
so you can stir, stir, stir.
11:02
So I am hoping to hear from y'all on this recipe, too,
11:08
'cause we had a debate earlier in the video.
11:13
Tomato sauce, or ketchup,
11:16
or tomato juice, I think Eddie said his mother used to use.
11:22
So tomatoes or no tomatoes?
11:25
I wanna hear y'all's story.
11:27
And if you want me to try one of your recipes,
11:30
just send me the recipe and I will do it.
11:33
I will share it with everybody,
11:37
and, of course, give you credit for it.
11:42
I'm gonna take a little sip
11:44
of that au jus (liquid boiling)
11:49
and see what it needs.
11:57
I know it's hot.
12:07
It definitely needs some salt.
12:12
Definitely.
12:15
So
12:19
I am gonna
12:23
add a little salt.
12:24
And I'm gonna actually add a little bit more pepper.
12:38
And if I can round up those bay leaves,
12:41
I'm gonna go ahead and take those out.
12:44
Michael tells a funny story about Anthony.
12:48
When he was a little boy, he had been invited
12:50
to spend the night off with a friend.
12:54
And apparently, they must've been having spaghetti
12:58
or something like that.
13:00
So when Anthony got home the next morning,
13:04
naturally, his daddy asked him, "Well, how was it, son?
13:08
Did you have a good time?"
13:11
I don't see that other leaf. Do you, Eddie?
13:13
- [Eddie] There it is.
13:14
- [Paula] Where?
13:15
- [Eddie] Right.
13:15
- (gasps) I see it.
13:17
I've seen it, too. (chuckles)
13:20
There it is.
13:21
(laughs) Thank you, and that was the big one.
13:23
So anyway, Anthony said, "Daddy, I had a good time,
13:29
but for supper,
13:32
his mother put leaves
13:36
into her food.
13:38
And I didn't eat too much 'cause I don't know anybody
13:44
that puts leaves in their spaghetti." (chuckles)
13:48
So Michael explained, "Well, son, (laughs)
13:51
that was a bay leaf." (laughs)
13:55
Okay, so I think these are pretty much done,
14:02
so I'm gonna turn this back on.
14:04
But you know what?
14:05
I am gonna check that
14:07
to make sure I got enough salt in there.
14:22
That's better.
14:23
There's nothing worse to me than
14:28
serving somebody a flavorless dish, you know?
14:32
It's important to have that flavor in it.
14:37
All right, so that's starting to boil up again.
14:44
I'm gonna turn it up a little bit higher
14:46
'cause we want that boiling real, real good.
14:51
Okay, now it's starting to kick up a little bit, isn't it?
14:54
(liquid boiling)
15:00
Okay, I think we're gonna be safe to add it now.
15:12
And if that doesn't thicken it enough to suit your taste,
15:17
all you can do is just mix you up another slurry
15:23
and put it to it.
15:25
But see how nice and thick that's getting?
15:31
And again, me stirring it around, it quit boiling.
15:33
(spoon thumping)
15:35
But in just a few seconds, this will be...
15:37
I'm gonna add just a touch more water.
15:42
Gonna just wash out my bowl real good.
15:47
Add a little bit more water. There you go.
15:57
It's time to ask the blessing, y'all. (chuckles)
16:01
Isn't it, Eddie?
16:02
(Paula and Eddie chuckling)
16:05
Yum. (spoon thumping)
16:08
Delicious.
16:13
And y'all try this recipe.
16:15
I hope that you enjoy it.
16:16
Like I said, I would suggest
16:19
buying you a little chuck roast, cutting it up,
16:23
and cooking it until it's almost fork-tender,
16:29
and then add your cut up potatoes and your sliced carrots.
16:34
Because, like I said,
16:35
I know where that piece of meat came from.
16:38
So enjoy, y'all.
16:40
Bon appetit. (laughs)
16:43
And I will see y'all tomorrow.
16:46
Love and best dishes.
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