Summer has a way of making us forget about winter.
And autumm has a way of tricking us with its beauty,
into thinking that it's alright to stick around.
As winter's death grip starts closing all around us,
we're going to have to find our way through.
And that starts with a hot bowl of stew.
You're going to need some root vegetables.
Root vegetables have spent their entire life surrounded by dirt,
so you're going to have to scrub them very thoroughly.
Give them some final tender moments in exchange for nourishing you.
And season them with some Epsom salts.
And you're going to need some beef.
Beef has spent its entire life surrounded by a cow.
But cows are notoriously clean due to their all vegetable diet, so you can skip this step.
Chop up your beef into bite-sized pieces.
I've never done this, so don't make fun of me.
This is stewing beef. We're making cubes.
You know, like beef dice.
Snake eyes!
Put some vegetable oil in. A little bit of beef broth.
And we're going to sear this.
When you sear it on all sides, it creates this dark crust kind of thing.
Apparently it tastes better than if you don't do that.
The problem with this is that I don't know what I'm doing.
I think I really messed up the searing by putting in too much liquid,
so I'm going to put in the beef broth and let this simmer on low.
*pouring noises*
*spritzing noises*
*chopping carrot noise*
*chopping potato noise*
Great.
Onion metaphor. I'm so deep.
*onion chopping noise*
Now, there's no law saying you have to sauté your onions first,
but it'll taste better if you do!
Sauté.
And they said flavor doesn't have a color.
Let's get these onions in here.
Now we're going to put the everything else in.
Carrots are going in, potatoes going in, salt, pepper pepper pepper,
and a bit of Dijon mustard.
Shout out to Katie's mom.
A lot of people put flour in to thicken it, and I'm going to see if I can get away with it.
Then just let that simmer on low for 2 to 3 months.
This is a good time to get your jacket from last year that you haven't worn yet,
and just empty out the pockets and make sure there isn't anything in there that
you don't want to be carrying around with you.
And if your pockets are full, it means you haven't washed your jacket since last year,
so no reason to start now.
Dear Erica, I'm not sure I'll have the guts to give this to you.
Do you believe in ghosts?
More pepper. And I'm going to add a bay leaf into this.
F**k it, I'm going to spice it up a bit.
I added in a little bit of thyme and oregano, we're getting pretty close here.
So these frozen peas really just need to be warmed up.
If you put them in too soon, they'll fall apart.
Now, you're going to want to eat you beef stew in front of a nice, cozy fire.
If you don't have a working fireplace,
simply take some tissue paper,
Arrange it all flamey.
Turn your fan on.
Now, all that's left is the soothing crackling of the flames.
*soothing crackling of bubble wrap*
I love eating stew with bread and butter.
Some people have it on noodles, or if you just pour it right on top of a piece of bread and butter,
and eat it with a knife and fork.
And that's basically how you get though winter,
especially a winter that looks like it's gonna last for four years.
♫ You Suck at Cooking ♫
♫ Oh my God ♫
♫ You, You Suck at Cooking ♫
♫ Oh my God ♫
♫ You, You Suck at Cooking ♫
♫ Oh my God ♫
♫ You, You Suck, So Much ♫