And today, on highly cooking, I'm making vegetable beef stew.

Is that 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 £2 of beef.

Chuck here, Chuck is really good.

But really anything you want to use, something kind of respect in expensive is good because we're gonna be cooking us 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, pepper, paprika and some regular old flower.

If you are going gluten free, then you don't have to use the flower.

It just keep gives it like a thicker, more gravy like stew, consistency at the end.

But you could skip it where maybe use, um, corn starch or some arrowroot powder instead, just kind of tossed us around.

Use your hands.

If you need tails, we're gonna put about a table spin of you guessed it Mama's favorite bacon fat.

If you don't have a Dr Bacon fat shame on you.

But also, you could 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 feared.

So we'll probably just do this like it's a single layer.

And, you know, we're not trying to cook it through.

We're just trying to get some color on it.

3 to 5 minutes.

Her batch just kind of let it sit there for about a minute and then stir it around.

Okay, so this is all brown excellence.

I've just been transferring it into this bowl as it's brown.

There is so much good stuff happening down here.

I'm going to take the last of my share.

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 Bond, I believe nowhere that I ever used.

But in case you care about vocabulary, all that stuff stuck to the bottom of the pan has a name.

All right, Nayman add my aromatic vegetables And this is carrots, celery and onions that I've cut into pretty pretty big chunks when 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 gonna let these get a little bit softened briefly, and then I'm gonna add I've got some potato and turn it 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 a turn it before, this is what they look like when you buy them in the store.

They are related Thio the brass ako.

So like cabbage and rutabaga, they have kind of a cabbage e flavor.

Kind of a slightly bitter, um, really similar to rutabaga.

Have you ever had a room?

Bigger.

But if you haven't had a turnover, you probably haven't had a root of doing it, but cavity flavor.

I don't know.

Some people, they're really, really bitter, so you might just have to try him sometime and find out it's a genetic thing, Um, that 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 turn up, I've got a one.

Turn up 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 turn up because it's kind of it's a tender, edible skin and eye peeled the potato.

I don't know.

It's just personal preference to me.

Russet potato skins are kind of card and gross, so I feel that I'm not sorry about it.

All right, so that's great.

When I go ahead and add does in and add in our ground meat and all of the juices that have come out of there awesome and then a whole boatload of garlic.

Sorry for yelling.

Our stash is herbs, those bay leaf and some time and some oregano.

No, some time and some tearing.

I'm sorry.

Okay, Now for the liquids, I've got a court 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, who 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 bosses made from meet another thing.

So this is like super rich has got a ton of, like, collagen and delicious beef fat in it.

So now I just got this over high heat.

I'm gonna bring it up to a boil on that.

I'm gonna turn it down and let it simmer for at least in our 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 has reduced its got really thick.

The vegetables are tender.

The meat is tender at a cup of green beans.

If you want to use frozen green beans, that'll work, too, and stir those in turn this way a little bit to get good summer going and let this cook for about 15 minutes.

Well, they're tender already.

D'oh!

Thank you.

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