Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
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00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
#beefstew #beefstewrecipe #beefrecipe #beefrecipes #stewrecipe #stewrecipes
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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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Filling and Flavorful BARLEY-HERB CASSEROLE | Recipes.net
A hearty meal packed with fiber, vitamins, protein, and minerals to help keep your body strong and healthy. This is a great and delicious way to enjoy grains and vegetables. Try it today!
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Ingredients
3¾ oz pearl barley
3 tbsp fresh parsley, preferably flat leaf, minced
¼ tsp dried rosemary
4 oz chickpeas, canned, drained
2 cups vegetable broth
1 tsp vegetable oil
1 cup squash, or pumpkin, diced
5½ oz red onion, chopped
1 medium tomato, diced
Salt and freshly ground black pepper to taste
To Serve:
1 tbsp parmesan cheese, grated or powdered, per serving
¼ tbsp parsley, chopped, per serving
⬇️ How to make Barley-Herb Casserole ⬇️
0:07 Preheat the oven to 350 degrees F.
0:12 Heat up the oil in a skillet over medium heat. Add the onion, squash, and rosemary. Saute for 6 to 7 minutes, stirring frequently, until the vegetables are slightly caramelized.
0:37 Add the barley and continue sauteing until the mixture is thoroughly combined.
0:48 Remove from heat, then stir in the tomato, chickpeas, and parsley.
1:13 Season with salt and pepper, stir to combine, then transfer the barley mixture to a baking dish. Add the broth.
1:45 Cover with foil, then bake for 1 hour.
1:57 Remove the foil and continue baking for 15 more minutes until the liquid is absorbed and the mixture is heated through.
2:07 Portion accordingly, garnish with parmesan cheese and parsley. Have your guests help themselves with either marinara sauce or pesto for another depth of flavor. Serve and enjoy!
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Cookery School | How to Make a Vegetable Casserole with Dumplings | Waitrose
We’re with Chef Tutor Helen Carey at our Finchley Road Cookery School as she makes a hearty vegetarian casserole, perfect for the autumnal months.
Comforting, warming and super simple to put together, Helen’s veggie casserole with grains and parsley dumplings is filling and packed with flavour. If you wanted to add meat to this dish, shred up some roast and nestle in amongst the veg. You can also switch up the types of grains you use too; quinoa, brown rice or pearl barley all work just as well.
We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp olive oil
2 leeks, thickly sliced
2 cloves garlic, finely sliced
2 essential Waitrose Parsnips, cut into chunks
4 essential Waitrose Carrots, cut into chunks
2 sprigs fresh rosemary (or 1 tsp dried)
75g Waitrose Love Life Quick Cook Italian 5 Grains
400g can essential Waitrose Chopped Tomatoes
400ml vegetable stock, hot
2 tbsp red pesto
For the dumplings:
100g self-raising flour, plus extra for rolling
50g vegetable suet
2 tbsp chopped fresh parsley
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Beef & Barley Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 523
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Easy & Tasty Vegan Casseroles (Dump & Bake)
I've been OBSESSED with Dump & Bake Casseroles lately, so today I'm sharing 3 of my favorite recipes with you! These fuss-free recipes are pantry-friendly, budget-friendly, and perfect for meal prep.
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