Beef Stew Recipe. Easy Classic Beef Stew Start To Finish

hi it's December 20th and it's pretty cold outside Wendy and we got some kind of storm of it and I don't know maybe it's the Doomsday into the world thing but I thought today would be a really good day to make some comfort food and one of my favorite comfort foods that I haven't done in a while as a really hearty beef stew so let's make them really hearty beef stew okay so I'm starting out with a really thick chunk of meat that I got out of my freezer it looks to be about two inches thick so I want one inch cubes so what I'm going to do is I'm just going to cut this into 1 inch thick I'm not really sure what cut this is like I said it was just in the freezer not even sure what it weighs it seems to be somewhere between 2 and 3 pounds but sometimes we get in bulk and just cut it down to size and from here all I'm going to do is I'm just going to cut it into like 1 inch chunks you know nice coarse you know with what you'd expect to find let's do let's just go ahead and do that and once I've got that cut up I'm just going to put them all with some flour and sear them in my pan here this is going to take a little longer than I expected so I'll just get right back when I'm done all right my meats all chopped up so now what I want to do is I'll just go ahead and put my pan on high and add a reasonable amount of olive oil for the Browning process I'm just going to cover the bottom up real good here not real deep or anything like that you don't have to use that much just enough to make sure that you get a good Brown sear now I'm just adding a little all-purpose flour to a bowl here I got about 3-4 tablespoons I'm not sure if I'm going to need that much or not but from from here I just want to go ahead and coat all of the meat with flour and I'm going to do this in a couple of batches because if you if you put too much then your moist comes out and you just get gray meat gray meats not good or as I'm concerned I mean you could certainly do a stew if your meat turns out gray but but you get a little more flavor if you get a good hard sear on so let me just take these out put them into another Bowl I've got a little bit more to make two batches you just want to get them coated with flour because that flour is going to thicken up your around your broth and you want this to be a stew and not a soup so you just really need to flour everything up real good get a nice consistency going I must say my burner is set to I've got a dual range burner and the smaller can be large it's set on a small so I'm just going to go ahead and set on large so let me heat that up and as soon as that's heated I'll get right back right as you can see my flame has just started to smoke a little bit so I'm going to go ahead and drop my meat in get it all in there sidle or in going on that oil i turn on my fan because it's just smoking pretty good right now and now all I'm going to do is just when crushed-up on each side once they develop a nice even crust then I'm going to take them out and start the next batch all right my post outside the knife come on look to it so I'm going to go ahead and take these out what about on the place a lot of splattering happening here so I got back up the camera and I'll get the other batch going it started splattering pretty good so I just went ahead and put a little bit of a lid over top like so to keep the splatters off of me and everywhere and you can see how rich dark caramelized these look there they got a real good crust to them and they're going to go back in the stew here in a little bit but let me just finish up this other batch and then I'll show you how you do glaze the pan and start for your raw start making your steel alright so my meat is all done and I've just put it off on a cleaning this bowl out and put it off in this coin bowl for right now I've gone ahead and diced up my dirt berries here my recalled potatoes and I'm just going to put this right into the mix the old what I put that in the oil and the drippings and everything don't even clean out and start over because that's the good stuff you're going to want right there start with the potatoes is it cooked longer yeah we'll just give them skin and let them get a little causal went on while I'm doing that go ahead and slice up my carrots I've made some pretty pretty good sized chunks on everything because I want to be fairly consistent and this is going to be somewhat of a rustic stew it's not going to be just uh you know a little tiny bit then I get a pork pull and every bite or a spoonful with any upon how you're going to pick up on this carrot because everything else is working pretty quick in here this thing is moving so they don't get now there's going to be blow up in them and I didn't use a low sodium broth so I'm going to be a little sparing on the salt but you want a little salt in your vegetables because it helps to draw out the waters in the liquids and that's going to help you boys up in getting that going sir actually it's a pretty hot barn so I'm going to go ahead and turn it down a little expert in deep let me get these last two carrots and then I'll move on to my celery and this is a really you know it's very simple to to make you can make it on the stove you can make it in the crock pot there's a lot of ways you can go with it but this idea stone top version today I might know crock pot version in another episode if you are going to do a crock pot version I'll show you the point it where it's probably if you did but you're going to want a couple of hours I'll probably go finishing off with the keys rinse these off because they seem a little dirty okay my celery is where I'm just going to add that to the pan here but get everything in focus sir at any point here you can go ahead and have you liquid and recycle now for this I like to add a cup of bailing we'll go fishing out later to still never gets office anything like that had a nice little flavor note to it and also you could add a little oregano or thyme and I thought I have that sitting right here so we're going to add it's a little bit of fresh thyme is better the drive arm will work and then of course you can always taste it as time goes by no pun intended we have my salt pepper here and I'm going to go ahead and add pepper fresh grind on that started smelling good already and as I said I've got the sodium salt I'll wring out a little bit but I think I could get away a little bit more the equal you cannot use the low sodium that's what they recommend in a lot of cooking shows Engineers I don't actually care one way or the other cause whether my salt comes out of the shaker or whether it comes in my sodium beef broth now what I've got here is this is from Walmart it's Walt Oakley from Merlot $2.99 it's actually pretty decent I'm not going to use it all on a drink son actually I'm going to go ahead and add some of this to start the glaze in the pan now you can skip this and just go with beef broth and you can even go with us mix of beef broth and chicken broth I've added looks to be about a cup and a half there so that will help deglaze follow the steps on the bottom of the pan there give these a stir look then get you one again and now that I've done that let's see what am I missing oh what's the sheer sauce okay so I'm going to just give it a couple of dashes of Worcestershire at this point maybe it teaspoon and a half or something like that adds a little flavor and see I've got slight boil blown really smell that wine and all that alcohol will cook out because we're going to let this simmer for a couple of hours and in today I'm going to add back my meat and all the meat juices all that goes right back in there what am I missing oh listen to none let me dice up an onion and put that in there and in the meantime we'll let that start doing its thing I'm going to go ahead and add a can of beef broth to that so that we've got a little moisture in there and remember that flour is going to thicken everything up and it's going to make a real nice stew so at this point I'm just going to go ahead that onion ready and put it in there for you okay going to add this in now this would be something you would add in before you would add all those liquids but since we're going to give this about a two hour boil I think it's going to be fine and let's get that other half in there this will thicken up over time with the starchy starchiness of the potatoes and all that flour that was used should thicken up nicely so now we'll just take some garlic cloves smash them out of their paper and I'm not even going to give these a fine mince we're just going to set something flying just going to kind of chop them up a little bit make sure I don't have a hands on like so and then just run a knife through it like that and drop it on in there now I think I need a little more liquid I'm going with a little more wine to getting up give it like so give it a nice luxurious feel I might add a cup of water as well yeah just about cover everything get everything going back up to a boil turn this heat up and then once I've got it boiling what I want to do is I just want to turn everything down and let it simmer real slowly for about two hours two to two-and-a-half hours and we'll just come back on and check on it from time to time make sure it's the right consistency will taste test fit along the way after about an hour so once everything calms down but the reason for the two hours is to make that all the connective tissues in the meat break down and make it just really really nice and edible but that's that's where it starts so we'll check back in quite a while and let you know how things are going well my Steve's been cooking for a little while now I don't even know if I'm the frame anyway uh yeah for some reason my skating taste the wine in it anymore don't know why I don't know this video might be inspired by Hannah's drunk kitchen and Epic Meal Time who like to do this while they cook go check them out you can find them on YouTube very easily but anyway yeah this is a delicious beef stew and it will be ready in about two hours my students been going for about two hours now and although it hasn't thickened to a real thick gravy consistency its thickened up some and I'm going to call that enough if I wanted to make it thicker I could add butter and flour and make sure the flour cooks so I'm going to go ahead and retrieve my bay leaves I get like I put three in there so I found three so that's good now got my frozen peas I'm going to go ahead and have those and what I found with my peas is when I open them they had just a little bit of freezer burn on them so I put them in here and rinse them off real good so I'm just going to put these in let them warm up a little bit go ahead and shake just a little bit more sold in there now get parsley parsley would be good for this I don't actually have parsley but what I do have is I have some parsley flakes so I'm going to add a little bit of parsley flakes to it for a little bit of final flavor and texture and then we're going to go ahead and put this on a plate in just a minute now before we got to the peas and everything if you wanted to finish this in a crock pot that's where you would have put it for where the video had ended before I gave it the two and a half hours you could have put in a crock pot for a row you want to say four hours at high where's my clock will enter six o'clock I want to say four hours at high or eight hours at low up to eight hours and would come out just fine I had it covered it would probably be a little bit thicker if I had not covered it but I had it covered the whole time and let's go ahead and plate some out now you can totally remove the potato peels if you want to I decided to leave them in place so I put a little more of the juice on there piece that since we're going to sit out and eat up just take a little bit here let me get a spoon just going for those piece of this meat nice and hot hmm man for a cold blustery day like it is outside I'm telling you guys this is perfect and since the end of the world is tomorrow we're not going to finish all this tonight but I don't think the end of the world is actually happening so we're just going to go ahead and freeze it up what we don't finish we're just going to portion it into nice serving sizes for the next time and put it in the freezer well there you go thank you very much for watching please comment rate subscribe if you make this let me know how it turned out and we'll catch you in the next video

Channel: Food With Len

Views: 298,428

Rating: 4.6183953 out of 5

Keywords: Food, Cooking, Classic, Kitchen, Recipe, Restaurant, Cooking (science), Meat, Recipes, Dinner, Cuisine, Beef Stew, stew, Beef

Id: OujL94nEzkM

Length: 16min 40sec (1000 seconds)

Published: Thu Dec 20 2012