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Classic Beef Stew Recipe For Dinner – Natasha’s Kitchen

Hi everyone! Its Natasha of Natashaskitchen.com and today i’m sharing our family’s classic beef stew. It is so hearty and flavorful and the beef is so tender, it just melts in your mouth. In a large oven safe pot, preferably a Dutch oven, we’re gonna saute six ounces of chopped bacon. Stir that over medium heat until it’s golden brown and the fat is released, then remove it to a separate dish. While the bacon is cooking, stir together two pounds of chopped beef with half a tablespoon of salt, a teaspoon of black pepper and a quarter cup of flour. Stir that together until the beef is evenly coated. Transfer half of the beef into the hot bacon fat and cook over medium high heat or until the beef is browned – about three minutes per side.

Add a little more olive oil if needed, then add the second half of the beef and cook until browned. Transfer the browned beef to the bowl with the bacon, add 2 cups of good red wine to the pot and bring it to a boil, scraping the bottom to deglaze the pot. Add one pound of thickly sliced mushrooms and simmer over medium heat for 10 minutes. Roughly chop up four carrots into half-inch thick pieces, also dice 1 medium yellow onion and chopped 4 garlic cloves. Place a large nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Then add the sliced carrots, diced onion and chopped garlic. Saute that for 4 minutes, stirring frequently. Once the onions are soft, add a tablespoon of tomato paste and saute another minute. Then transfer the veggies to the pot. Add four cups of beef broth and season with two bay leaves, half a teaspoon of dried thyme, a teaspoon of salt and half a teaspoon of black pepper.

Add the beef and bacon back to the pot, then stir in 1 pound of small potatoes. You can cut these in halves or quarters, depending on how large they are. You want bite-sized pieces. Stir to combine and make sure the potatoes are submerged in liquid. Cover with a tight-fitting lid, then transfer to a preheated oven and bake at 325˚F for an hour and 45 minutes. Oh yes! Just in time for dinner and I am ready because the smell in my house is making me so hungry. Ok let’s do this. Are you ready? YUM! mmm… okay and then before I serve it, I like to skim off the extra fat; makes it just a little bit healthier and you don’t really need that extra oil on top and it’s super easy to do.

Just tilt your pot and spoon it up. And very important, I always love to add a little bit of garnish because it adds that fresh pop of color and flavor. And so I’ve got a little bit of parsley here. You can use dill if you like dill. There – isn’t that pretty? Okay, here we go. Oh my goodness and this is just loaded with all the good stuff! It is so hearty and it’s really a meal in itself. I’d like to serve it with a fresh crusty French bread. [bread crunch sound ] That sound gets me every time. Okay, here we go. Oh my goodness and that beef is just fall apart tender. My spoon goes right through it. Okay and this is still really hot so.

Oh my goodness this is gonna be a good dinner, literally that beef just melts in your mouth and there’s so much flavor. Adding the wine to the broth just really elevates the flavors and pulls them all together. So good! I cannot wait to eat this for dinner and my kids love it, which is like major win for Mom and it’s fancy enough for a nice dinner party. This seriously has really really good flavor, such a cozy thing for winter and if you’re not a mushroom lover, you can still enjoy this because if you thickly slice the mushrooms, they are easy to avoid and if you love the mushrooms…

Oh, I love thick sliced mushrooms. All right, I am gonna go call my kids for dinner because I’m hungry. If you enjoyed this video, give me a great big thumbs up below and if there are any videos you’d like to see on our channel in the future, let me know in a comment below and we’ll see you next time. Hey before you go, if you are a meat lover, check out some of our favorite hearty dishes right over here and right down there and click below to subscribe and when you do, click that little Bell icon so you get notifications every time and I mean every time we post a new recipe.

Thanks for watching..

Read More: How to Cook Perfect Roast Beef | Jamie Oliver

Food Recipes

How to Cook Perfect Roast Beef | Jamie Oliver

Hi, guys, hope you’re well. We’re gonna make roast beef. People love it and I love it. It’s a wonderful treat. I’m going to show you how to prepare this, do the trivet, we’re gonna cook it, we’re gonna rest it and we’re gonna carve it and it’s gonna be absolutely amazing. I’ve got three cuts of beef here that are very, very common. I’ve got the top side of beef. That’s the most affordable and it’s leaner. We’ve got the sirloin of beef here. Now, you know the sirloin steak but this is a chunk to roast.

It’s easy to carve, quicker to cook and it’s always tender and then roast forerib of beef. It’ll easily serve ten people and the leftovers of all of this is amazing. So, the preparation is the same for all three cuts. Top side of beef, I’m going to do. And what’s really important is get your meat out of the fridge one hour before you want to cook it and that way it will stay juicier and more tender. Give it a little drizzle with some olive oil. Give it a nice little rub up. And then I want to season it quite generously with salt and pepper. Rub it over and just roll the meat all over the seasoning. Put a little oil into a tray. Let’s get that on a high heat.

And first of all, I just want to get some colour on this beef and start to sear it. Now, what you’ll notice is the top side is very lean but, if we look at the sirloin and the forerib, I wouldn’t have to add oil to that. I would score the fat like this and I will place it fat side down in a pan and render the beef fat.

Once you feel you got a little bit of colour, get some tongs and turn it over. Now, while this is browning off, I want to make a trivet. Just clank up some celery. About half a celery. One onion, a whole bulb of garlic and then two carrots, just cut into big chunks. And then herb-wise, I love using a few bay leaves and some rosemary.

All of this goes in. Now, this trivet is gonna do two things. First of all, it’s soaks up all the juices from the beef and it creates the basis for the most incredible gravy or jus to go with your roast beef. Secondly, you can see, you put the beef on top, so that way it’s not frying on the bottom of the tray. This top side of beef is going to go straight into the oven at 190 degrees Celsius, which is 350 Fahrenheit, for an hour and a quarter.

So, for all the cooking times for the beef or any other cut of meat then just click over to jamieoliver.com and I’ve got a whole load of stuff that will support you, get it absolutely right every single time. So, look at that. Really beautiful let it rest for half an hour. If it’s an even bigger cut of meat let it go 40 minutes, 45 minutes. When you’re roasting meats or even grilling meats, you know, that heat is pushing the moisture into the middle, right. So you need to let it rest just so the moisture comes back, all right, so it’s juicier and more tender and it just lets it get to a better temperature.

Have a look in this tray. All this love is going to be the basis of your gravy. Put it onto a high heat. Add some flour, a heaped tablespoon will go in so we get a nice thick gravy Then just squeeze all the beautiful garlic out of the skins. I can mush up the onions. I’m gonna use a little red wine, just a little half glass goes in. Roast beef, red wine, it makes sense, right? The smell is absolutely amazing. The little secret ingredient that I love is just some beautiful jam. That little sweetness really helps the gravy sing really, really nicely. About a litre of stock goes in. Bring this to the boil and then simmer this for about half an hour, at the same time you rest the meat, and it’s gonna be delicious.

In the half an hour that it’s taken for the beef to rest, lots of beautiful things happen. If you see in our little platter here, you get juices that come out. You put those juices into your gravy. Pour that gravy through a coarse sieve. Look how gorgeous and thick and wonderful that gravy is. One little tip on the gravy, if you just pull it to the side of the gas hob, as it boils it will push any kind of fatty bits or any scummy bits to one side. And you can get rid of that. And we’ve got lovely, boiling gravy. Then let’s talk about the meat. Now, when it comes to the carving, you know, with a sirloin or a forerib it’s very, very tender. You know, with a topside it will be tender but it is a little bit leaner so we want to go nice and fine. You need to invest in a nice, long carving knife. So get the carving knife and do nice, long strokes. Go as thin as you can.

So you can see this beef is nice, juicy and blushing. If you cook it 15 minutes less, you can go medium-rare. This is medium. Look at that. What a joy. Absolutely beautiful. And of course no roast is finished without potatoes and Yorkshire puddings. This is the kind of food that just makes you so happy. I’ve got some horseradish sauce, which is one of my favourites. Beautiful. And then hot gravy. Gorgeous, dark, rich gravy. So good. It’s not right unless you fill up the Yorkshire pudding with gravy, come on. So, look at that, guys, the most incredible roast beef with all the trimmings. If you want the recipes for the Yorkshire puddings, the perfect roast potato, the horseradish, then go jamieoliver.com where the recipes are and thousands more.

There you go, guys. Fill your boots. Get cooking..

Read More: Easy Beef Stir Fry Recipe

Food Recipes

Easy Beef Stir Fry Recipe

– Not sure how to stir fry
or even what to put in it? Or maybe you’ve been making
the exact same recipe the last 10 years and are in
desperate need of a change? Well, I’ve got a foolproof,
delicious stir fry recipe and I’m pretty sure you’re gonna dig it. (upbeat music) You can make stir fry amillion different ways. Whether it’s chicken, or shrimp, or pork, or the sauce is
a little bit different. I’m gonna show you my
take, and as a little FYI, I’m gonna pack it full of veggies, well, because, how else do you get
your kid to eat vegetables? If you’re in the same boat, follow close.

...

The absolute first thing we’re gonna get prepped on is our beef. I’ve got flank steak and I like
using it because it’s cheap and it’s really lean and
my family digs it, too. But I’ve got about two pounds here, so what I’m gonna do is cut it in half. I’m gonna save the other
piece for a later date. You can pop it in the
freezer, the refrigerator, whatever you wanna do until
you’re ready to cook it. And for the piece that I’ve got left, what I wanna do is slice
it extremely thin on a bias and against the grain.

...

Doing this will make sure your
beef’s really, really tender. There’s nothing worse than
biting into a chunk of beef and it’s ridiculously chewy and ew. Not gonna happen this time. Just make sure you cut it like this. When it’s done, simply add it to a bowl. Gonna season it lightly
with a tad bit of salt and cracked black pepper. We’re next gonna push some garlic cloves through a garlic press. You can finely mince it with
a knife, as well, no big deal. Add it to the top of the beef. Next, grate in some fresh ginger. And again, just like the garlic, you can absolutely fine
dice this with a knife.

We’re gonna pour in just
a little bit of soy sauce for some nice saltiness. Crack in an egg. What this is gonna do is help
bring all these ingredients together and help combine everything so that it sticks to the beef. Now sprinkle in some corn starch. Using your hands, or a spoon, or whatever you’ve got lying around, just get into that bowl,
mix everything together until it is combined and coated. And this is gonna sort
of act like a little bit of a marinade while we
prep everything else up. But while I’m talking about corn starch, we’re gonna make a slurry. And this simply consists of corn starch and a really little bit of water. Mix it together with a
spoon or a small whisk until it’s combined and then
simply set it to the side. And, dude, I already know you’re asking, what on earth is a slurry? It’s just simply a thickening agent.

You use it to thicken
anything, whether it’s soups, or in this case, that stir fry sauce. Nothing worse than a runny sauce just kinda dripping all over the plate. We wanna make sure it’s completely coating the vegetables and the beef. Now I don’t know if I need it yet, maybe I’m gonna make the most
bomb, perfect sauce ever, so we’re gonna set it to the side and get prepping on our
vegetables right now.

When it comes to veggies for a stir fry, I’m gonna give you a bit of autonomy here, because I think you should
find out what’s on sale, what do you like, and most importantly, what are your kids gonna eat? What do they like? And then prep ’em up. For me, I’m gonna start by
using some red bell peppers. So I’m gonna slice those up. You can also cut them
into chunks if you’d like. Next I’ve got some shiitake mushrooms that I’m going to julienne. Now I’m gonna slice up a yellow onion. I’m gonna trim up some green onions, gonna add a lot of flavor and some good color to the stir fry.

We’re gonna trim up some heads of broccoli and make some little broccoli florets. And then last, but not least, carrots. Save yourself some time, go buy the precut matchstick carrots, or if you want to do it yourself, peel ’em, slice ’em up,
however you want them to look, set ’em to the side. And all my homies out there
know how important prep is, or a mise en place, because
we don’t want any surprises when it comes time to stir fry everything. And if you wanna check
out some other vegetables, maybe do squash or zucchini,
bok choy cabbage, cornichons, those little mini corns, like Tom Hanks is eating
in the movie “Big.” You can do bamboo chutes,
or maybe herbs like mint, cilantro, even basil would
be really good in there. But now that everything’s finished, we’re gonna start stir frying and cooking. So bring your meat and a
little bit of cooking oil over to your cooktop. We’re gonna set a wok right
on the cooktop on high heat. Make sure it’s on high heat. I believe it’s super
important to learn techniques and recipes so that you
can make anything at home.

And when it comes to stir frying, it’s an absolute art and an
absolute technique, my friends. So once your pan is hot,
let’s add in some cooking oil. I’m gonna use canola. It only takes about 30 to 45 seconds to get the smoke rolling. Homies, pay attention. That smoke needs to roll off that oil. At that point, you’ll know
it’s time to start stir frying. Go ahead and add in your beef and immediately push it
up the sides of the pan so that nothing is clumped together and every little piece of beef gets a nice little sear on it. And now you wanna stir fry, so holding the pan in one hand, while pushing it back and forth, use a spoon in your other hand right in the center of that wok. It will sort of move everything around as you move the pan around and making sure that nothing
sticks to the bottom. The beef only cooks for
about two to three minutes. So at this point, you wanna
set it to the side on a plate. Put that wok back on that
cooktop on high heat. We’re gonna add in just a bit more oil.

Now once it starts to smoke heavily again, add in your onions, red bell peppers, mushrooms, green onions. Go ahead and stir fry those vegetables for maybe one to two minutes. You only want a quick
little brown sear on them, while making sure they’re
still nice and crisp. And then at this point,
I’ve got some boiling water. We’re gonna add some salt. Whenever you’re blanching
or pre-boiling anything, it needs to taste like the ocean. So everything’s seasoned up when you’re eating it
and it tastes delicious. We’re gonna add in those broccoli florets.

Next, the carrots. Head back to over to that wok. We’re now gonna make that sauce. And you know I believe
homemade food from scratch just tastes better so you know I’m making my own stir fry sauce. Not something you can buy
pre-made out of a jar somewhere. So go ahead and add some oyster sauce, little bit of sherry wine, some sugar for sweetness, and then some soy sauce. Give everything a nice stir. Now if you can see the sauce
is coating everything nicely, guess what, we don’t need that slurry, that corn starch water mixture that we made a little bit earlier. But if things are dripping
off your vegetables, add in a teaspoon or
two and mix it together. If it becomes nice and thick, boom.

If not, maybe add another teaspoon or two, you should definitely not
need any more than that. You’re gonna have some nasty, clumpy, ball of stir fry and you’re
gonna be really pissed at me. So be sure to do it in moderation. Get it to the consistency you need. Now what we’re gonna do is, add in the blanched broccoli and carrots. Followed up with our cooked beef. Stir everything together
until it’s combined. It smells awesome in
here, and to serve it up, I’m gonna hook it up
with just a little bit of cooked Jasmine rice. You could also do noodles,
chow mien, lo mien, or even sort a ramen
noodle, if you’d like. And you know me, I’m a little bit extra so I’m gonna garnish with
some sliced green onions ’cause I’ve got a few left over. And I’ve had a white jar of sesame seeds for a year so I’m gonna sprinkle on a little bit of those,
try to get rid of ’em.

And it’s also gonna add
some nice sesame flavor. It’s funny, I always say give me one hour and I’ll hook up an
insanely delicious meal. Well, this time, I did it in 30 minutes, and you’re welcome. This is a fantastic week-night meal to serve up to family or friends, loaded with vegetables to
get your kids to eat some. I know how it goes, my friends. And if you love beef, be sure to check out my
steak pizza aioli recipe. It’s an awesome Italian steak dinner, right to your dinner table
in the same amount of time, in 30 minutes, I will catch
you on that next video..