hey dudes I'm Hilah and today on Hilah
cooking I'm making vegetable beef stew
it's got a cold front blowing in it's
getting kind of stormy and overcast and
I was like what am I gonna stew and then
I was like oh yeah I have some
vegetables and beef I'll do that first
step we're gonna season our meat I've
got about two pounds of beef chuck here
chuck is really good but really anything
you want to use something kind of
inspect inexpensive is good because
we're going to be cooking this for a
long time so it'll get nice and tender
no matter what even if it's kind of
gross and grisly all right and then this
is just some salt and pepper paprika and
some regular old flour if you are going
gluten-free then you don't have to use
the flour it just keep gives it like a
thicker more gravy like stew consistency
at the end but you could skip it or
maybe use some cornstarch or some
arrowroot powder instead just kind of
toss this around use your hands if you
need tail we're going to put about a
tablespoon of you guessed it mama's
favorite bacon fat if you don't have a
jar of bacon fat shame on you but also
you can just use some vegetable oil or
olive oil basically the point is we need
to Brown this meat because brown food
tastes better okay when you're browning
meat like this if you crowd the pan then
you just end up steaming the meat and it
doesn't get nice and charred and and
seared so we'll probably just do this
like just a single layer and you know
we're not trying to cook it through
we're just trying to get some color on
it three to five minutes per batch just
kind of let it sit there for about a
minute and then stir around
okay so this is all brown
excellent and I've just been
transferring it into this bowl as it's
browned and there is so much good stuff
happening down here I'm going to take
the last of my sherry this is probably
just about two tablespoons so use that
liquid you see this all starts boiling
off that's great this is called the Fond
I believe it's not a word that I ever
used but in case you care about
vocabulary all that stuff's such the
bottom of the pan has a name all right
and then I'm going to add my aromatic
vegetables and this is carrots celery
and onions that I've cut into pretty
pretty big chunks what I do is do I like
to cut the vegetables into slightly
smaller than bite size so that when you
get a spoonful you can have multiple
things in one bite we're just going to
let these get a little bit softened just
briefly and then I'm going to add I've
got some potato and turnip so the potato
is here it's kind of like this off-white
and then the turnip is this pure pure
pure white if you've never eaten return
it before this is what they look like
when you buy them in the store they are
related to the Brassica so like cabbage
and rutabaga they have kind of a
cabbagey flavor kind of a slightly
bitter really similar to rutabaga if you
ever had a rutabaga but if you haven't
had a turnip you probably haven't had a
rutabaga but a cabbagey flavor I don't
know some people they're really really
bitter so you might just have to try
them sometime and find out it's a
genetic thing and but they to me they're
kind of sweet they have a lot less carbs
than potatoes so if you're trying to
like stay low-carb then turnips are a
good substitute in lots of students if
you don't use turnip I've got it one
turnover one potato here if you don't
want to use turnips though you can just
use more potato that's totally fine with
me and I left the skin on the turnip
because it's kind of it's a tender
edible skin and I peeled the potato I
don't know it's just personal preference
to me russet potato skins are kind of
hard and gross so I peeled it and I'm
not sorry about it all right
so that's great I'm gonna go ahead and
add those in and add in our brown meat
and all of the juices that have come out
of there blue is going to be awesome
and then a whole boatload of garlic
sorry for yelling our spices or herbs so
it's a bay leaf and some thyme and some
oregano know some thyme and some
tarragon sorry okay and now for the
liquids I've got a quart of store-bought
beef broth you can use water if you
don't have beef broth but obviously
you're gonna get a richer flavor if you
do all beef broth okay and then I've got
two cups of a homemade beef stock the
difference between stock and broth is
that stock is made from bones and broth
is made from meat and other things so
this is like super rich it's got a ton
of like collagen and delicious beef fat
in it oh boy
so now I've just got this over high heat
I'm going to bring it up to a boil and
then I'm going to turn it down and let
it simmer for at least an hour up to two
hours just until everything's nice and
tender and delicious so okay so it's
been just over an hour you can see how
much this is reduced it's gotten really
thick the vegetables are tender the meat
is tender add a cup of green beans if
you want to use frozen green beans
that'll work too and stir those in turn
a little bit just to get a good simmer
going and let those cook for maybe
another 15 minutes just until they're
tender and then we're ready to eat soup
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