Beef Stew Recipe – Carrots, Potatoes, Parsnips and Steak

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The Best Beef Stew

When I think of Beef Stew, I’m reminded of those Sunday afternoon dinners my family would have after several hours of church.  The only problem was that any stew that my Mom made wasn’t very good because it was always runny, watered down and flavorless.  So when I set out to make Beef Stew for my own family now, I follow one simple rule; make it better than Mom’s recipe(which isn’t hard to do BTW).  But don’t let this sob story fool you.  This recipe is amazing and I even show you how to cheat!

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How do I make Beef Stew

All I do is cook a thick hearty soup with fresh chopped vegetables from my garden and I add a well seasoned steak.  Then I add a few seasonings.  That’s it and that’s all.  Now I do cheat a little when I don’t have time to make my own Chicken and Brown gravy.  But after you try this Beef Stew recipe you’ll quickly understand why I do it.  Packaged gravy is cheap, it saves time preparing it and it makes this soup taste phenomenal!

Also, be sure to check out these other recipes: Pork Loin and Hominy Stew, Vegetable Chili, Chicken and Dumplings and my Homemade Menudo!

Beef Stew Ingredients:

1 1/2 lbs Beef Chuck or Steak
1 Large Onion, chopped
2 Medium Russet Potatoes, chopped
1 Carrot, chopped
1 Parsnip, chopped
1/4 cup Fresh Parsley, chopped
1 tsp Dill
2 tbsp Olive Oil
1 1/2 cups Chicken or Vegetable Broth

1 cup Water for Steak Fond
1 pckg Chicken Gravy, prepared with instructions (1 cup approximately)
1 pckg Brown Gravy, prepared with instructions (1 cup approximately)

Koshar Salt and Pepper to taste

This recipe is very easy to prepare.  Just follow the instructions in my Beef Stew Video Recipe Tutorial above.

Garlic Parmesan Brussels Sprouts

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I Love these Brussels Sprouts

Garlic Parmesan anything, right?  Well, these Garlic Parmesan Brussels Sprouts are no different and they’re just as delicious as they sound.  Maybe even better.  I was recently using this exact recipe on Chicken Poppers, which are amazing actually, when I realized Garlic Parmesan Brussels Sprouts would be great for everyone at this years Thanksgiving.  Truthfully, I’m not a big fan of Brussels either but I’m telling you that this recipe is sure to turn around the most stubborn Sprouts hater.

More Brussels Sprouts

Now just as a reminder, last year, I filmed Sweet and Sour Brussels Sprouts.  So I’d highly recommend checking that recipe out if you missed it or if you’d like to revisit it, because those are really tasty too.  And on a side note, Thanksgiving is just around the corner, so I’ll be plugging several recipes that will help you and your family celebrate this years feast below and in the next few recipe posts before the holiday.

CLICK HERE for Garlic Mashed Potatoes, Acorn Squash or my Green Bean Casserole!

Garlic Parmesan Brussels Sprouts Ingredients:

2 lbs Brussels Sprouts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter
Kosher Salt and Pepper to taste

Be sure to watch the video tutorial.  Roast and Bake the Brussels Sprouts at 450 degrees Fahrenheit for 20 minutes, then Saute on the stove with all of the other ingredients.

Grocery Shopping – Ingredients for Oriental Recipes

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Believe it or not, it’s so easy shopping for ingredients for Oriental recipes.  I’d dare say, it’s even fun.  You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.

The folks at this 1st Oriental Market are amazing people.  They’re so eager to help with all your needs.  And I find that this is common just about anywhere I go when it comes to foreign food.  People like to share their experiences and culture.  I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.

Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you.  I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe.  For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle.  And what about Plum Sauce… could you imagine having to make that beforehand too?  Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles.  But, could you imagine having to make all of those ingredients as well?  You’d be making ingredients for your ingredients.

That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place.  Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.

So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!