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  • 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.

Hi everyone! Its Natasha of Natashaskitchen.com and today i'm sharing our family's

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