Old Time Beef Stew

And the first dish that I'm going to start with today is an old-timey beef stew. I've got some

beef stew meat here waiting on me. Now you can also use a chuck roast. A boneless chuck roast

makes fabulous beef stew, but for convenience we've already gotten the beef stew meat. Going

I'm gonna break it apart, and I'm gonna pepper it, and give it a little salt

Just kind of toss that around. I'm gonna add like a couple of tablespoons of an oil

And we're just gonna kind of sear our meat off. Mmm, I can't hardly wait

Today is just a perfect day for this kind of dish. And I'm going to add a sliced onion

I'm going to add some paprika. That'll just make it richer and deeper in color

And I'm going to add a teaspoon of sugar. Now, you'll want to be careful

You don't want to add too much of that. And I going to add just a little pinch of allspice And I gonna add one clove of garlic and I just going to bust it like that

And I'm going to give that a quick stir. Two cups of water, and then I'm going to put the lid on it

And I'm going to let this cook for probably about an hour and a half until the meat is fork tender

But before I close the lid on it, I'm going to add like a tablespoon of Worcestershire

Throw in a couple of bay leaves, and that's all it is to it

It's ready to go. But for right now, we're just going to let it cook away

Right now, I want to just check on my beef stew. Oh, and it looks so good

Delicious. I'm gonna add just a wee little bit more liquid to it

Alright, so at this point, the meat is really getting nice and tender

and I'm just gonna toss in the carrots and celery. And so this is really gonna be a nice one-pot meal

So this looks yummy. Look at the meat. It's just like fork tender

And I leave the bay leaves, I leave the bay leaves in there

My mama used to dust her beef stew in flour and that would make the beef stew thick Well I seared mine plain So what I going to do now

is I'm going to take a little cornstarch and water and mix those together

And when you're making this kind of thickener, you want to make sure you use cold water

to mix with your cornstarch. And we're just going to mix that up real good

so that everything's dissolved. And the most important part to this is when you're fixing to add your cornstarch mixture

you'll want to make sure that your pot is balling really, really good

So here we go, you can see that the juices are really bubbling, and I'm just gonna pour that in

and this is gonna become thick very, very quick. Oh, look. Look how good that looks

A little bit more pepper. Michael likes things really kind of spicy

A little bit more salt, because I want this to have a lot, a lot of flavor

And the vegetables I added for about the last 30 minutes of cooking because you don want your vegetables to just dissipate You want them to still have nice texture to them be done but still kind of firm

So it's my favorite time of the show. It's time to taste

And then I'm gonna just take my beef stew. Look. And I'm just gonna put that right there

And oops, I let some of the gravy fall onto the potato

This is also wonderful over just a bowl of hot buttered rice

But as I said, I really wanted to use up my leftover mashed potatoes

And this is so hot. And remember, I told y'all I wasn't adding potatoes to this beef stew

because I already had my leftover mashed potato casserole. Look at that

Mmm. There's just nothing, nothing that does it

like a wonderful beef stew. You're gonna love this recipe