[Music]
hey guys
welcome back to moyul the queen channel
that's not so useless
if you're chinese you know it is steeped
in our tradition
that you typically eat dinner together
as a family as a sign of affection
this means that dishes are placed in the
center of the dinner table
which equates to a free-for-all for who
gets what
now imagine that there's a dumpling that
you've been eyeing since the moment you
sat down
and then someone grabs it before you so
today's episode begins the grab your own
plate series
where we go over recipes that keep your
plate company not someone else's
and to fill your plate is a great beef
stew
nice and hearty and goes well with some
rice or bread
but before we start with the recipe i
need to preface to those following along
at home
this recipe can be made in a day but it
will taste so much better if cooked over
two days
also the cooking process will be a lot
easier
if you have a cast iron pan and a
casserole pot
so to begin we have a boatload of
ingredients
beef shin red wine light soy sauce
staranise kidney beans tomato paste
bay leaves sugar salt
black pepper celery tomato
carrot potato and finally
garlic oh and we also need water
but everyone should already have that
now for the quantities
for about eight to ten servings we'll
need
1.2 kilograms of beef shin one cup of
red wine
half a cup of light soy sauce 1 whole
styronese
240 grams of kidney beans 2 tablespoons
of tomato paste
3 bay leaves sugar for seasoning
salt for seasoning black pepper for
seasoning
2 sticks of celery 4 tomatoes
2 carrots 2 medium sized potatoes
4 cloves of garlic and 3 cups of water
so let's start off by seasoning our beef
shins
here we have about 1.2 kilograms of beef
shin
washed somewhat diced and drip dried
ahead of time
we want to give this meat a nice sear
before we stew it
so we're going to extract as much
moisture from the beef shin as we can
using paper towels once you've given the
meat
a nice pat down season the meat with
salt and black pepper
and then give them a nice mix through
after thoroughly mixing
wrap the meat up and put them in the
fridge for a few hours
[Music]
in the meantime we can prep the
vegetables
we want to peel the skin off the
tomatoes so begin by boiling enough
water
to submerge the tomatoes completely
score the tomatoes
and submerge them in the boiling water
for about one to two minutes
or until you can peel the skin and then
just go ahead and peel the skin cut the
tomatoes into sixth
remove the core and put the cut tomatoes
aside for later
top and tail the onion and remove the
top layer of the onion
along with the skin
we're going to cut the onion into
sixteenths
so cut the onion in half lengthwise and
then half again
width twice and then finally quarter the
onion around the circumference
break apart any onion pieces if they're
still stuck to the stem or root
and then put aside the onion similar to
the onion
we're going to top and tail the carrot
and then peel the skin off
cut the carrots into big pieces so that
they stay intact
during the stewing process before we cut
the potatoes
prepare a container of cold water to
place the cut potatoes in
to prevent them from developing a pink
hue peel the skin off the potatoes
and give the peeled potatoes a good wash
cut the potatoes
into sixths and then place them in the
cold water
with the celery sticks slice them to
about two finger widths and then put
them aside
lastly without garlic cloves top
and tail and then crush them to remove
the skin
now that all of our prep is done it is
time to start cooking
so there's four things we're going to do
sear the meat
brown vegetables deglaze the pan with
the meat seal in it
and then finally stew all the
ingredients together
since i am using an iron crust pan i'm
going to heat it up nice and hot
whilst i brown the vegetables for my
casserole pot
i'm going to turn the heat on high and
pour in enough oil to lay at the bottom
when the oil is nice and hot turn the
heat down low
and add in the garlic so we don't end up
burning it
the garlic starts to get golden turn it
over and continue cooking
after about a minute or when the garlic
is equally as golden on the other side
turn the heat up high and add in the
onions
and cook until gold if you find that the
garlic is starting to burn
make sure to take them out and put them
back in later
once your onions are golden add in and
cook your carrots
and celery for about a minute afterwards
we add in our peeled tomatoes and the
tomato paste
[Music]
along with one cup of water give this a
good stir
and when the liquid starts to boil turn
the heat down low
and let it simmer whilst we tend to the
meat
so with our extremely hot pan with the
heat on high
we're going to add oil and let it get
nice and smoking hot
then we're going to add our beef shin
and let it sear for about a minute or
until the beef gets a nice crust
before we turn the beef over be sure to
ladle some oil on top
so that there's enough oil in the pan to
sear the other side of the meat
flip the beef over and sear the other
side
once we get a good enough seal on both
sides reduce the heat to medium
and deglaze the pan with the red wine
and then add the soy sauce bay leaves
and saronis and give the ingredients a
good toss around in the liquid
after the liquid reaches a boil turn off
the heat
and transfer the contents of the pan
into the casserole pot
for the casserole pot turn the heat back
up high
and start stirring the stew and don't
forget to put the garlic back in
if you took it out earlier after a good
stir
add in about 2 cups of water
and give it a good stir again when the
liquid starts to boil
put the lid on turn the heat down to
medium and let it stew for about 40
minutes
once the 40 minutes are up turn the heat
up high
and add the potatoes we turn the heat up
high here
to counteract the drop in temperature as
a result of the cold potatoes
with the potatoes in give the stew a
good stir
and then put the lid back on let the
stew
cook for another 20 minutes at medium
heat and make sure that you stir the
stew around
every 5 minutes to prevent the potatoes
from sticking to the bottom of the pot
now depending on whether you're cooking
this in just one day
or across two days the following steps
will deviate
[Music]
if you're cooking this in one day the
stew is essentially done
and as you can see the potatoes are done
and the meat is already tender all you
need to do now
is season the stew to your liking with
either salt
sugar and or black pepper and then add
in the kidney beans
and let it cook for another 5 minutes
but if you want your stew to have more
flavor then i highly suggest
stewing across 2 days so continuing on
after the last stir of the potatoes at
the end of the 20 minutes
you can season the stew with salt sugar
or black pepper however we just added
about
half a tablespoon of sugar as we found
that the stew was already flavorful
enough
and it would only get better in the
following day put the lid back on
then turn the heat on high for another
minute after the one minute is up
turn the heat off and do not touch the
pot
we're going to leave the stew out
overnight to let it develop its flavor
more
and to prevent it from going off we must
ensure that none of the condensation on
the bottom of the lid
falls back into the stew until we turn
the heat back on
so this means that you must absolutely
not
touch the pot until tomorrow fast
forward to the next day
the stew is currently a gelatinous blob
turn the heat on low to slowly reheat
the stew
we don't want the heat to be too high or
else the bottom of the stew will burn
we're aiming to reheat the stew until
the consistency goes back to that
resembling of a stew
be sure to give this shoe a gentle stir
every so often
until you no longer feel that resistance
stemming from a gelatinous stew
bring the shoe up to a slow boil and
then add in the kidney beans
give the stew another good stir and then
leave it to cook for another 5 minutes
and then the stew is done
let everyone grab their own plate a
carbohydrate
and a great big serving of that hearty
delicious
beef stew this dish definitely pairs
well
with a bowl of rice or a nice toasty
vietnamese roll
so be sure to have these ready when the
stew is done
so guys that is my family's recipe for
beef stew
if you ever get the chance to try this
recipe out
be sure to leave a comment below and
tell me how it went
see ya
[Music]
you