Jess, the reason you are so loved on here is that you are a real person, and you show the highs and lows of Homesteading. The good, the bad, and the Eewww!
I love your videos just as they are! It's like pulling up a chair at your best friend's kitchen counter and having a conversation while she cooks. *Edit* I made that comment right before you said that's what your goal is. Thank you for being you! ❤
Please for the love of all things holy!!! Please just keep showing the messiness and the impromptu meals with ingredients you have on hand! We need this! I’ve become more bold in the kitchen because of you and Becky at Acre homestead. You all just don’t know how much you’ve helped me cook for my family. I’ve been here since almost the beginning of R&R and if I listed all of the things that I’ve learned from you, we’d be here days lol. Never underestimate your impact on people. I absolutely adore you and your family. I recently was diagnosed with alpha gal syndrome so I’m really struggling finding food that doesn’t have meat allergies in it. Did you know bottled water is filtered with bone char and can have traces of meat?!?! So grateful that I cook so much now but I’m still having to adjust a ton. Please keep the inspiration coming!!! Much love ❤️ the goddess and the geek homestead
I love a real cook in a real kitchen. I'm not looking for perfection because my world isn't perfect. So I loved this video. Good food, good conversation. What could be better?
your aesthetic is " dress comfy,come over,pull up a chair at my table, have some warming drink, lets talk and cook!" I love this about your channel. your vloggs calm this old ladys mind and teach me new cooking tricks , I never learned from my mama. Thank you for all you do and Blessings to yall.
Hey there, darlin! I so appreciate this channel as an avid viewer of Roots and Refuge, I wanted to let you know that I get equally excited when you upload a video to this channel too. I know it takes a lot of work and I appreciate you so much. I know years ago you mentioned quite frequently that you were not super interested in showing “recipe” videos, but I’m so glad you found a season to make them now and I hope you enjoy making them as much as you seem to ❤ I bless you
The fact that you and Miah and the kids have such a good relationship with your ex speaks volumns. It's hard. And the kids are so important and so worth that effort. I love this.
You being you and sitting there chatting with me like a friend is why I fell in love with you and your channels. You’re a real person showing your real life and I love that because I relate to it so much. I’ve learned in my 41 years you’ll never ever please everyone but just being true to myself I will attract the people that ultimately will bring joy into my life. Cooking is something I’m still working on in my life so I’m very thankful you’ve started this channel and I’m very excited to hear you’ll be putting up more content. Thank you for investing your time into it. ❤️❤️❤️
I'm a seasons girl for sure. Love when the seasons change, I feel so alive with joy for the changes in food, clothes, weather, moods, pace, smells and so many other joys that come with each new season. Seasonal Rebirth, how I love each translation 💕
❤ Jess, All the posts you make are much appreciated , we love all and any content you are up to creating , we just love to hang out with you. ❤❤❤ I was just re listening to your old devotionals snuggled up in bed as its midnight here in Australia, I'm not religious, but I love listening ❤
This sounded so good that I made it for our dinner today. Straight up the best beef stew that I have ever made and I am in my 60s. Substitutions based on what was in my kitchen - frozen steak cut fries for the potatoes, bbq sauce for the tomato paste, mead for red wine, knorr beef boullion for the broth. And I made half a batch based on how much chuck roast I had in the freezer. Comments from my spouse and my dad on the first bite were - mmmmmm.
My mother on a budget made beef stew a lot. She claimed she threw everything not nailed down to the kitchen in it. So lots of veggies. Her broth was a little thicker yes but at the end she added cream. Wow. It was always a fav for company neighbors in need and our family. I still make it and my family loves it. We added thyme oregano and basil salt and pepper and I think paprika too. Cooking with a friend is absolutely best ! Thankyou friend. And God bless
I LOVE the imperfect stuff!! You are a warm hug as I sit down to watch you during my evenings. Such an inspiration-and from one mama to another, you are SO valuable to me!
Love the newly painted cabinets. Beef stew is my favorite food to eat in the winter. I usually add 2 bay leaves only because that’s how my mom always made it. Thanks for sharing your day with us! 🥰
I hope you know that I love watching you cook. Even if it’s something I may won’t make myself. It’s so comforting I moved from Southern California to the Midwest and I have no family here and I guess when I see the kids coming through or you’re running out of something it just reminds me of cooking with my sister. I really miss cooking with her. I think it’s refreshing to see the imperfect, especially on the Internet. I will be making soup today.
I love watching all of your videos. I don't think anyone expects you to be perfect. I've never met a perfect person. We're all human beings. Please just know that I watch because I enjoy the woman that you are Jess.
When I want beef stew I begin with a pot roast in the crock pot and the next day I pull it apart and begin my stew. Remember "shake n bake"?. You could use a gallon size zip lock with flour to shake many beef bits at once. You're making me hungry Jess. I can almost smell it!
This is the best kind of cooking channel. I've been a R&R viewer since the beginning so I've always been a fan of your conversational style, but I find that style in your cooking videos makes me learn things about cooking that I didn't even know I needed to know. I love the commentary, the low-key, down to earth suggestions, and the company while I tackle my own kitchen to-do list!
It is so much better to watch someone cook, what I call real food. Real Moms and Grandmas don’t shop at specialty stores to get odd ingredients. And I like having conversations where you add in little hints and stories. Thanks Jess for being real.
I'm ashamed to admit that at 58 have never made beef stew. BUT, I bought stew meat at the farmers market recently and now, thanks to you, I have found my kitchen cooking partner for making my first beef stew! I'm excited to make it even though cooking is not one of my favorite things. Thank you Jess for The Farmers Table! This is the exact thing I need to watch to learn to cook from my garden and decide what to plant in the spring. Love you girl! 🙏
You are spot on Jess! We ALL (well most of us) have messy, noisy houses, and often times have to substitute ingredients to get dinner on the table. There was a show decades ago, where someone, might have even been Paula Dean, go into someone's kitchen and have to make dinner with what they happened to have on hand. That was a great show teaching us how to make do with what you have, and still come out with a great meal. These do indeed feel like we are just sitting in your kitchen chatting with you while you cook. And I do love the dredging and browning of the cut-up pieces vs browning the whole roast-which is what you might do when you are short on time. And I also always smell any home canned item I open. That is NOT a bad habit to form. 😉
Gosh, that stew looked amazing! I swear I could smell it as I watch you cook it. I am so ready for fall foods! Also, please don't ever do shorts. I love the conversation feels to your video, why I keep coming back. I am not sure if it's a Danish thing, but when I make beef stew, I add bay leaves (or murder razor blades, as my husband would call them). But it's what my mom does, and while some will say the flavor isn't noticeable, I think it's just enough. Or maybe I am just imagining it. And, when I have them, I enjoy adding mushrooms.
I do like you and a few others that cook, bake and do canning. Those that are homesteaders. Those that make a mess in their kitchen, all the while their kids may help out or interrupt. Unlike others channels that have a ton of people behind the scenes prepping for them so then they look flawless. Thank you for being you and providing us to see your little corner of your home, family, recipes and life.
I hope this doesn’t come across wrong, but we come to your channel for the “imperfect stuff”, Jess. Makes me feel like “yea I am good enough! I’m doing my best even if it isn’t ‘perfect’” seeing you cook real food is so important no matter what your kitchen looks like 😘❤
This is ALMOST the recipe I use. I do add a bit of dried Rosemary and Thyme after I deglaze and I use both red wine and red wine vinegar to deglaze my pot. Right before I cover my stew to cook for a while I add a dash of Worcestershire sauce and 2 Bay leaves. I can literally taste your stew just by watching and know how good you'll be eating! This is my husband and my favorite to eat in late Fall and Winter. We always buy a big loaf of French bread and get it nice and crispy in the oven. Mmmmm! Thank you for posting this, I will be making some soon. Love your channel and your beautiful, warm personality.
My beef stew recipe comes from a cookbook that I got at a bridal shower in 1971. It was Cooking for Two. As our family grew, I just doubled or tripled the recipe! If you put your flour in a zip lock bag and add meat and shake, the dredging goes a lot faster!
You can take the leaves from celery and dry them. Then you still have the flavor of celery! I started doing that a few yeats ago and it works good if you ate out of celery!!❤
I just started watching Cook Well with Ethan Chlebowski - he takes an "ingredient first" approach that I think works well for the garden. He reminds me of your down-to-earth approach and you're both helping me learn to cook without a recipe.
I just came home (at 10 pm) from a 13-hour work day and sat down with my own dinner to watch you cook, because I wanted to feel like you were keeping me company. What a nice thing to then hear you talk about doing the same thing, cook and chat, from the other side. (Not getting weird, I promise, I understand how parasocial relationships work. 😀) I think this format is great. I really enjoy cooking, but sometimes my schedule just makes it impractical. Tonight I had greek yoghurt and nuts, but sometime in the future I will try this stew! The recipe does remind me of the "French Pot Roast" recipe from Cook's Country, which I cook every Christmas as Boeuf Bourguignon. Apart from cutting for soup spoons versus keeping the roast whole, the other major difference I can see is that the CC recipe just has you sprinkle flour over the cooked onion/veg mix and saute it briefly before adding liquid. It's effective as a mild thickener, but it strikes me that your way would develop a whole lot more flavor. I am looking forward to trying it! Thanks for having dinner with me.
My husband is Puerto Rican and his favorite meal is carne guisada (puerto rican beef stew). I learned how to make it from his Mother. It has capers and green olives in it. So good. I haven't make traditional beef stew since learning how to make carne guisada. It is traditional served over rice.
South Louisiana Cajun cook here, my beef stew like most things starts with a roux. This eliminates dredging the beef in flour. I make my roux then brown the beef in it. I do onions, garlic, celery, carrots, potatoes, and green beans. I add bone broth and it thickens nicely with the roux. We serve it over rice.
Thank you for just being you and making me, and surely a whole lot of others, feel less self-conscious about our own lives. Messy kitchens, loud houses, improvised recipies...
My mom always added frozen peas and I'd forgotten about that. Loved it when I was a kid, but I've never added them as the cook. I've also never had a recipe so probably my stew is a little different every time I make it.
Jess I appreciate you so much. We have a farm and grow the majority of our food and still sometimes it's hard to know how to put the pieces together to make something for dinner. I really enjoy this channel and the laid back approach I'm sure will be received well. ❤
And that is how I've always made it. Substitute or leave out ingredients as needed. I live alone now, and I love it when your home is loud, and boys and peeps are coming through. It brings back sweet memories.
Considering that there’s so many additives and packaged food and chemicals that can destroy your health we need good old-fashioned from scratch cooking tutorials like yours Jess. Your teaching approach is so relatable that I hope more people can learn from you. I want a clean kitchen but reality is I’m busy so I have dishes in the sink and extra stuff out for a meal I have planned or ingredients that didn’t get put away the night before but who cares. We come here to learn, and we come here to see how your day is going. I feel like a friend that stopped by for a cup of coffee wow you’re preparing your dinner for your family. This is real life and we love visiting with you. Also, I add finely minced rosemary to my beef stew in addition to thyme.
It’s like hanging out with a friend in her kitchen .. I always learn a lot by watching and chatting in kitchens much more than I do by following recipes. Thanks for having us in ur home xoxo the uniqueness of this format is what draw me in to watch even if I’m having breakfast like now. Not necessarily wanting to go make a stew at the moment
Love the way you show things it's real and make person feel welcomelldd realsitc bc most days a person kitchen is used is never perfectly cleaned. The only way kitchen stays perfect clean is if it's never used. I wish I was more tidy but when your busy and trying be where your family at sometimes the dishes wait another day not going to lie
I usually do a recipe simulator to yours, but I use the smallest available baby potatoes whole, pearl onions additional to the chopped "sauce onion" and lots and lots of mushrooms. My favorite herbs for it are marjoram, summer savory and bay, and I always add a couple dashes of worcestershire.
I watch and listen to both of your channels while I'm getting things done and it makes things feel better cause I don't feel like I'm doing anything alone. Thank you for everything you do. ❤😊❤
Jess... onion carrot and celery. Sautee. add stew beef. Add V8. cook for 4 hrs...no peeking! Serve over buttered noodles, salt/pepper. To die for. Old recipe. Enjoy!
Thank you! Beef stew is one of my favorites! As a kid I enjoyed it with my grandparents and was the only grandchild who wanted the invite. As an adult, my family loves it almost as much as I do. Such great memories!
Jess, you're such a good teacher that whatever you're trying to convey cones across very clearly. Last year I watched your elderberry syrup video on Roots and Refuge, and with just one or two exceptions, I now make your recipe! This stew kooks great.
My grandfather always made beef stew come fall and winter! I unfortunately don't know his recipe but whenever I make it or hear of this dish it reminds me of his love and generosity! I love the format of your videos! I always feel like I'm right there in the kitchen with you! Thanks for all you do! I always learn so much! ❤️
I am not sure how old you are. It is likely that your grandfather is my age or older. The secret that you might be looking for is the quality of beef. Back then, beef was grass fed and grass finished. They grazed on huge fields, not fed grain on nasty dirty feed lots. The beef would be better for you and will definitely taste different. After you consider the beef, then you need to look at the spices and liquids. You will be able to recreate his recipe. Think back to the memories and taste. You will remember. The, you will have another cherished memory of your grandfather forever. I have recipes that I cherish of my grandparents. I have spent a lifetime perfecting the memory. Now, it is comfort food of the highest degree.
yaasss! Please more imperfect dinner! I love your format of real-life talk, real-life kitchen, and real-life food. Looking forward to seeing how you make adjustments to recipes or food prep that I can learn from.
Jess, I love all your R&R content, but I can’t tell you how thrilled I am that you are back to making Farmer’s Table videos. I’ve been scratch cooking for a handful of years, but I still have so much to learn, and your videos keep me inspired to keep cooking from scratch and trying new things, even through the years of picky young eaters. Thank you for taking the time to bravely share your meals and messy kitchen. I appreciate you, and I bless YOU!! ❤
Absolutely love both of your shows.. Today I have made your Spatchcock chicken for supper, I will be making this beef stew soon as the weather is changing...We eat a peanut butter sandwich with our stew. Please never stop "Blessing" me for I need this to get through some of my days.. Thank you so much for what you do.
Love the painted cabinets and the new fire pit! I was just coming in from the garden to make a roast so now I’m going to do this instead. Thanks! Long time supporter of both channels 🙂
Thank you for remembering that we're real people, seeking simple & authentic. I'm never gonna have fancy machines, but as I cook, I have a good set of cast iron, RuthAnn's accent, and your joyful giggle in my head, keeping ME company while I cook. I bless you.
Love any version of “Beef Bourguignon”!! I used to make this a lot in the crockpot when the kids were in school. We left the potatoes out, cooked them separately for mashed potatoes to serve with that gloriously rich gravy that is formed by browning the meat and slow cooking it with the wine. So freaking good! 😋 Most definitely the “Cook with me” format is a winner. Showing how real people cook is so important to anyone just starting out. I learned a lot of cooking from my husband who came with his own pots & pans and cookbooks, as every good man should! 😂
Jess thank you for being who you are. That's why I've been a long standing subscriber of your channels because you are who you are and you don't try to change that anytime soon. That's why I love your TH-cam channels all these years now. Jess again, thank you very much for being who you are are right now Jess😁😁❗❗❗ The person who put the comments up is Mark 😁😁❗❗❗
Keep bringing the cooking segments I love them. My favorite old recipe book is Charleston Recepts. You can see the roots of so many recipes that are so much a part of southern cooking. Stirrin’ the Pots on Daufuskie by Billie Burn is a really good one . The people on the Island used what they had and the recipes reflect that. So what if celery is missing.
Jess, I absolutely love you and your channel❤️ I love that you show it’s ok to not be perfect. you are so real and honest❤️ that is what keeps me coming back😀 keep being you! watching you is like cooking with a friend😘
I’m a widow, my kids have families of their own, but I still cook from scratch. When I cook a roast, I may save a bit for a sandwich but I’ll cut up the left over beef and add it after I’ve sautéed the onions. I’ll make a rue to thicken it at the end. If I have some extra veggies in the fridge I’ll add those to the pot too ( peas and green beans make a nice addition). I will also bake it in the oven for a few hours (grandma/mom rule). I’ve been cooking since I was quite young and most of my recipes are in my head and I was forced to wrote them out when my kids were older.
YES, Jess, I love cook with me videos!!! I love your tangents, stories, etc. I always enjoy your cooking content, but long form Jess videos are some of my favorite. I did dishes tonight while listening. I'm making baked oatmeal for breakfasts this week for my baby and I. Thanks for the motivation.
I buy a bottle of wine on my birthday and drink one glass. Last year I put the bottle at the back of the pantry and it turned into wine vinegar and the flavour just kept getting better and better! Last month, I made a beef stew with 1/4 cup of 11 month old wine (the last of it) and my goodness it was delicious!!! I think I have a new tradition.
I am a big big big fan of Roots and Refuge Farm! I have been watching you for ages! I actually didn’t know you had this channel! I found it by accident by browsing. I really enjoyed it! And Subscribed on this channel. Luvubunches! I am in North Carolina. And I love celery so much that I grow it in my garden. I am obsessed with watching up your gardening videos, especially when you tell us your seed deliveries. So much fun. I am 75 and live alone so gardening is my passion. I was watching you before you moved to South Carolina.
Show me your messy kitchen! I love the process! I don't come to this channel to get a quick answer. Thank you for taking the time to be vulnerable and just make dinner with us!
Very nice. I make a similar version BUT instead of cooking on the stove top I put it in the oven on 350 for about 2 hours stirring every 30 minutes. Yes its time consuming but adds so much depth and you can leave the kitchen and do something else instead of watching a pot. My husband loves beef stew. Fun to see how others do it. Have a great day from Ontario Canada!!!
I agree with this. I pride myself on being able to use what’s in the fridge to just get dinner on the table, try not to waste much, grow some stuff. I can open a can of beans and make something delicious (my kids might not be on board with that yet, but they are seeing it happen at least). You can be our mom and learning how to cook from you!
My Celery Secret... I buy celery stalks with lots of leaves. I wash and dry them out well. Then grind them up and jar them. They have an intense celery flavor. Also, I grow Chinese Celery in my garden which is basically little skinny stalks with loads of the leaves I want.
My recipe is almost exactly like this, and delicious! I don’t coat with flour, only brown, but add about a 1/4 cup of barley, which thickens to a nice broth and has adds a great flavor! When I am missing celery, I use celery seed or leaves that I wash, air dry and dehydrate in my oven with just a light on, before storing. Adds a nice intense flavor to anything needing celery (soups, potato salad, egg salad) 😉. Love cooking and chatting with you ❤️
I love beef stew! My recipe has basically all of the same ingredients, with the addition of 1/3 c. of instant tapioca. When everything is combined, I put it in the oven for at least 3 hours at about 275. Comes out amazing every time!
Also I do have a couple tips: one if you are on a really really strict budget, I have actually done this multiple times, in a beef stew you can actually also use hamburger both a 80% lean and a 90% lean work well and u still brown the meat seperately but the biggest difference is u have to do a seperate rue and then add the broth slowly to the rue when it is ready, still simmer for about 2 hours kids have always enjoyed it.........second tip and something i do quite often is if u do live a more crazier hectic busy life and need those "convince foods" find recipes that freeze well and do a double or triple batch of the dish you are cooking and then seperate it into one or two more dinners, cool and put the portion(s) you aren't using that meal in any kind of freezer safe container and freeze, i have also used ziplocs for certain foods, this has helped me so much stay away from buying convenience foods or dinners from the store
Hi Jess! We follow you on Roots and Refuge and I thought we were subscribed here, too! We love how you chat with us while you go about life. Just a helpful tidbit, you don’t have to type up the recipe - scan with your phone and upload it to save time. Thank you for taking us along with you. Keep growing and serving! ❤🙏🏽
My favorite addition to beef stew is turnips. My mother always put turnips in the beef stew along with potatoes. It just adds a great flavor. This video shows a wonderful beef stew recipe. I will be making this as soon as the weather turns colder. Thank you for the inspiration.
💚 Yummy Beef Stew! I cooked a chuck roast today, while watching you make beef stew. I only had half an onion, added 8 whole cloves garlic, 3 huge carrots from the garden and 3/4 cup broth. One thing I love in my beef stew is peas 🫛. Thanks Jess, for hanging out with us! 💚
Other things I occasionally use in stew - worcestershire sauce, dried mustard, celery seed, herbs (fresh or dried). I also add fresh green beans with the potatoes or peas right at the end (for greenery).
These are the best videos! I love being here while you cook. I love cooking and started my scratch cooking journey a year ago. We just bought a fixer upper on some land and I don’t have a normal kitchen right now since we are living out of a RV while we completely gut and renovate our forever home. I am turning my waiting room into a classroom with these cooking videos and I can’t wait!
I like this format better. Cooking and Conversations.
Yes!
I agree!
I agree!
Me too!! It's best to cook alongside
100% me too!
Jess, the reason you are so loved on here is that you are a real person, and you show the highs and lows of Homesteading. The good, the bad, and the Eewww!
I love your videos just as they are! It's like pulling up a chair at your best friend's kitchen counter and having a conversation while she cooks. *Edit* I made that comment right before you said that's what your goal is. Thank you for being you! ❤
100%. She is adorable, I love her videos so much. Would love to hang out with her in person.
Please for the love of all things holy!!! Please just keep showing the messiness and the impromptu meals with ingredients you have on hand! We need this! I’ve become more bold in the kitchen because of you and Becky at Acre homestead. You all just don’t know how much you’ve helped me cook for my family. I’ve been here since almost the beginning of R&R and if I listed all of the things that I’ve learned from you, we’d be here days lol. Never underestimate your impact on people. I absolutely adore you and your family. I recently was diagnosed with alpha gal syndrome so I’m really struggling finding food that doesn’t have meat allergies in it. Did you know bottled water is filtered with bone char and can have traces of meat?!?! So grateful that I cook so much now but I’m still having to adjust a ton. Please keep the inspiration coming!!! Much love ❤️ the goddess and the geek homestead
I love a real cook in a real kitchen. I'm not looking for perfection because my world isn't perfect. So I loved this video. Good food, good conversation. What could be better?
your aesthetic is " dress comfy,come over,pull up a chair at my table, have some warming drink, lets talk and cook!" I love this about your channel. your vloggs calm this old ladys mind and teach me new cooking tricks , I never learned from my mama. Thank you for all you do and Blessings to yall.
Here in the Netherlands we have a beef stew called Hachee.
This is made with onions apple and or brown beer and bay leaves and cloves.
That sounds amazing and unique with the apples!
Yum!! My ancestral lands, I would love to try making that!
Yes please Jess!! Real food in real life. Thank you for all you do.
Hey there, darlin! I so appreciate this channel as an avid viewer of Roots and Refuge, I wanted to let you know that I get equally excited when you upload a video to this channel too. I know it takes a lot of work and I appreciate you so much. I know years ago you mentioned quite frequently that you were not super interested in showing “recipe” videos, but I’m so glad you found a season to make them now and I hope you enjoy making them as much as you seem to ❤ I bless you
The fact that you and Miah and the kids have such a good relationship with your ex speaks volumns. It's hard. And the kids are so important and so worth that effort. I love this.
You being you and sitting there chatting with me like a friend is why I fell in love with you and your channels. You’re a real person showing your real life and I love that because I relate to it so much. I’ve learned in my 41 years you’ll never ever please everyone but just being true to myself I will attract the people that ultimately will bring joy into my life. Cooking is something I’m still working on in my life so I’m very thankful you’ve started this channel and I’m very excited to hear you’ll be putting up more content. Thank you for investing your time into it. ❤️❤️❤️
I'm a seasons girl for sure. Love when the seasons change, I feel so alive with joy for the changes in food, clothes, weather, moods, pace, smells and so many other joys that come with each new season. Seasonal Rebirth, how I love each translation 💕
Beautifully said. My feelings exactly. Embrace the seasons for the gifts they are.
Love the enjoyment of taking time with you, sitting' in your kitchen while you cook, and having a bit of conversation. Great format
❤ Jess, All the posts you make are much appreciated , we love all and any content you are up to creating , we just love to hang out with you. ❤❤❤ I was just re listening to your old devotionals snuggled up in bed as its midnight here in Australia, I'm not religious, but I love listening ❤
This sounded so good that I made it for our dinner today. Straight up the best beef stew that I have ever made and I am in my 60s. Substitutions based on what was in my kitchen - frozen steak cut fries for the potatoes, bbq sauce for the tomato paste, mead for red wine, knorr beef boullion for the broth. And I made half a batch based on how much chuck roast I had in the freezer. Comments from my spouse and my dad on the first bite were - mmmmmm.
My mother on a budget made beef stew a lot. She claimed she threw everything not nailed down to the kitchen in it. So lots of veggies. Her broth was a little thicker yes but at the end she added cream. Wow. It was always a fav for company neighbors in need and our family. I still make it and my family loves it. We added thyme oregano and basil salt and pepper and I think paprika too. Cooking with a friend is absolutely best ! Thankyou friend. And God bless
I LOVE the imperfect stuff!! You are a warm hug as I sit down to watch you during my evenings. Such an inspiration-and from one mama to another, you are SO valuable to me!
Love the newly painted cabinets. Beef stew is my favorite food to eat in the winter. I usually add 2 bay leaves only because that’s how my mom always made it.
Thanks for sharing your day with us! 🥰
I hope you know that I love watching you cook. Even if it’s something I may won’t make myself. It’s so comforting I moved from Southern California to the Midwest and I have no family here and I guess when I see the kids coming through or you’re running out of something it just reminds me of cooking with my sister. I really miss cooking with her. I think it’s refreshing to see the imperfect, especially on the Internet. I will be making soup today.
I will always, always prefer videos like these where it’s a casual talk and cook with a friend. ❤️❤️
I love watching all of your videos. I don't think anyone expects you to be perfect. I've never met a perfect person. We're all human beings. Please just know that I watch because I enjoy the woman that you are Jess.
When I want beef stew I begin with a pot roast in the crock pot and the next day I pull it apart and begin my stew. Remember "shake n bake"?. You could use a gallon size zip lock with flour to shake many beef bits at once. You're making me hungry Jess. I can almost smell it!
This is the best kind of cooking channel. I've been a R&R viewer since the beginning so I've always been a fan of your conversational style, but I find that style in your cooking videos makes me learn things about cooking that I didn't even know I needed to know. I love the commentary, the low-key, down to earth suggestions, and the company while I tackle my own kitchen to-do list!
It is so much better to watch someone cook, what I call real food. Real Moms and Grandmas don’t shop at specialty stores to get odd ingredients. And I like having conversations where you add in little hints and stories. Thanks Jess for being real.
I'm ashamed to admit that at 58 have never made beef stew. BUT, I bought stew meat at the farmers market recently and now, thanks to you, I have found my kitchen cooking partner for making my first beef stew! I'm excited to make it even though cooking is not one of my favorite things. Thank you Jess for The Farmers Table! This is the exact thing I need to watch to learn to cook from my garden and decide what to plant in the spring. Love you girl! 🙏
You are spot on Jess! We ALL (well most of us) have messy, noisy houses, and often times have to substitute ingredients to get dinner on the table. There was a show decades ago, where someone, might have even been Paula Dean, go into someone's kitchen and have to make dinner with what they happened to have on hand. That was a great show teaching us how to make do with what you have, and still come out with a great meal. These do indeed feel like we are just sitting in your kitchen chatting with you while you cook. And I do love the dredging and browning of the cut-up pieces vs browning the whole roast-which is what you might do when you are short on time. And I also always smell any home canned item I open. That is NOT a bad habit to form. 😉
Gosh, that stew looked amazing! I swear I could smell it as I watch you cook it. I am so ready for fall foods! Also, please don't ever do shorts. I love the conversation feels to your video, why I keep coming back.
I am not sure if it's a Danish thing, but when I make beef stew, I add bay leaves (or murder razor blades, as my husband would call them). But it's what my mom does, and while some will say the flavor isn't noticeable, I think it's just enough. Or maybe I am just imagining it. And, when I have them, I enjoy adding mushrooms.
THX Jess, We're iin our 80s and always cook from scratch, like our folks did. We immediately order a copy of this book for a gr-grandchild.
I do like you and a few others that cook, bake and do canning.
Those that are homesteaders. Those that make a mess in their kitchen, all the while their kids may help out or interrupt. Unlike others channels that have a ton of people behind the scenes prepping for them so then they look flawless.
Thank you for being you and providing us to see your little corner of your home, family, recipes and life.
I hope this doesn’t come across wrong, but we come to your channel for the “imperfect stuff”, Jess. Makes me feel like “yea I am good enough! I’m doing my best even if it isn’t ‘perfect’” seeing you cook real food is so important no matter what your kitchen looks like 😘❤
This is ALMOST the recipe I use. I do add a bit of dried Rosemary and Thyme after I deglaze and I use both red wine and red wine vinegar to deglaze my pot. Right before I cover my stew to cook for a while I add a dash of Worcestershire sauce and 2 Bay leaves. I can literally taste your stew just by watching and know how good you'll be eating! This is my husband and my favorite to eat in late Fall and Winter. We always buy a big loaf of French bread and get it nice and crispy in the oven. Mmmmm! Thank you for posting this, I will be making some soon. Love your channel and your beautiful, warm personality.
My beef stew recipe comes from a cookbook that I got at a bridal shower in 1971. It was Cooking for Two. As our family grew, I just doubled or tripled the recipe! If you put your flour in a zip lock bag and add meat and shake, the dredging goes a lot faster!
My mother used to dredge her stew beef in a plastic bag full of flour, also.
I have that cookbook too!
Beef Stew on cold day and some fluffy buttermilk biscuits . Takes me back to mom's kitchen. So good live your videos
I always make biscuits to go with my beef stew.
You can take the leaves from celery and dry them. Then you still have the flavor of celery! I started doing that a few yeats ago and it works good if you ate out of celery!!❤
There’s always a story behind good recipes and this southern girl agrees they don’t belong in Shorts! 😘
I just started watching Cook Well with Ethan Chlebowski - he takes an "ingredient first" approach that I think works well for the garden. He reminds me of your down-to-earth approach and you're both helping me learn to cook without a recipe.
I just came home (at 10 pm) from a 13-hour work day and sat down with my own dinner to watch you cook, because I wanted to feel like you were keeping me company. What a nice thing to then hear you talk about doing the same thing, cook and chat, from the other side. (Not getting weird, I promise, I understand how parasocial relationships work. 😀) I think this format is great. I really enjoy cooking, but sometimes my schedule just makes it impractical. Tonight I had greek yoghurt and nuts, but sometime in the future I will try this stew! The recipe does remind me of the "French Pot Roast" recipe from Cook's Country, which I cook every Christmas as Boeuf Bourguignon. Apart from cutting for soup spoons versus keeping the roast whole, the other major difference I can see is that the CC recipe just has you sprinkle flour over the cooked onion/veg mix and saute it briefly before adding liquid. It's effective as a mild thickener, but it strikes me that your way would develop a whole lot more flavor. I am looking forward to trying it! Thanks for having dinner with me.
My husband is Puerto Rican and his favorite meal is carne guisada (puerto rican beef stew). I learned how to make it from his Mother. It has capers and green olives in it. So good. I haven't make traditional beef stew since learning how to make carne guisada. It is traditional served over rice.
South Louisiana Cajun cook here, my beef stew like most things starts with a roux. This eliminates dredging the beef in flour. I make my roux then brown the beef in it. I do onions, garlic, celery, carrots, potatoes, and green beans. I add bone broth and it thickens nicely with the roux. We serve it over rice.
Thank you for just being you and making me, and surely a whole lot of others, feel less self-conscious about our own lives. Messy kitchens, loud houses, improvised recipies...
At the very end, I like to add a cup or so of frozen peas. Gotta have peas in my stew. Sometimes I'll add green beans too.
Same!! Love the freshness of the peas. Other than that, pretty much exactly the same as your recipe. Thanks Jess!
My mom always added frozen peas and I'd forgotten about that. Loved it when I was a kid, but I've never added them as the cook. I've also never had a recipe so probably my stew is a little different every time I make it.
I love this! Thank you for the casual, REAL cooking and conversation.
Jess I appreciate you so much. We have a farm and grow the majority of our food and still sometimes it's hard to know how to put the pieces together to make something for dinner. I really enjoy this channel and the laid back approach I'm sure will be received well. ❤
And that is how I've always made it. Substitute or leave out ingredients as needed. I live alone now, and I love it when your home is loud, and boys and peeps are coming through. It brings back sweet memories.
Considering that there’s so many additives and packaged food and chemicals that can destroy your health we need good old-fashioned from scratch cooking tutorials like yours Jess. Your teaching approach is so relatable that I hope more people can learn from you. I want a clean kitchen but reality is I’m busy so I have dishes in the sink and extra stuff out for a meal I have planned or ingredients that didn’t get put away the night before but who cares. We come here to learn, and we come here to see how your day is going. I feel like a friend that stopped by for a cup of coffee wow you’re preparing your dinner for your family. This is real life and we love visiting with you. Also, I add finely minced rosemary to my beef stew in addition to thyme.
It’s like hanging out with a friend in her kitchen .. I always learn a lot by watching and chatting in kitchens much more than I do by following recipes. Thanks for having us in ur home xoxo the uniqueness of this format is what draw me in to watch even if I’m having breakfast like now. Not necessarily wanting to go make a stew at the moment
Love the way you show things it's real and make person feel welcomelldd realsitc bc most days a person kitchen is used is never perfectly cleaned. The only way kitchen stays perfect clean is if it's never used. I wish I was more tidy but when your busy and trying be where your family at sometimes the dishes wait another day not going to lie
I usually do a recipe simulator to yours, but I use the smallest available baby potatoes whole, pearl onions additional to the chopped "sauce onion" and lots and lots of mushrooms. My favorite herbs for it are marjoram, summer savory and bay, and I always add a couple dashes of worcestershire.
I watch and listen to both of your channels while I'm getting things done and it makes things feel better cause I don't feel like I'm doing anything alone. Thank you for everything you do. ❤😊❤
Jess... onion carrot and celery. Sautee. add stew beef. Add V8. cook for 4 hrs...no peeking! Serve over buttered noodles, salt/pepper. To die for. Old recipe. Enjoy!
Hi Jess. I just put you or Miah on when we are driving, cooking, or relaxing. FYI Thank you both for just being fun to listen to and giving us ideas!
Love a big pan of buttermilk cornbread with it. Nothing like a cold winter day, and a good bowl of beef stew. Thanks for sharing Jess
Cooking and conversation is all I need. Btw your cabinets pop behind you. I like the white.
Thank you! Beef stew is one of my favorites! As a kid I enjoyed it with my grandparents and was the only grandchild who wanted the invite. As an adult, my family loves it almost as much as I do. Such great memories!
Jess, you're such a good teacher that whatever you're trying to convey cones across very clearly. Last year I watched your elderberry syrup video on Roots and Refuge, and with just one or two exceptions, I now make your recipe! This stew kooks great.
My grandfather always made beef stew come fall and winter! I unfortunately don't know his recipe but whenever I make it or hear of this dish it reminds me of his love and generosity! I love the format of your videos! I always feel like I'm right there in the kitchen with you! Thanks for all you do! I always learn so much! ❤️
I am not sure how old you are. It is likely that your grandfather is my age or older. The secret that you might be looking for is the quality of beef. Back then, beef was grass fed and grass finished. They grazed on huge fields, not fed grain on nasty dirty feed lots. The beef would be better for you and will definitely taste different. After you consider the beef, then you need to look at the spices and liquids. You will be able to recreate his recipe. Think back to the memories and taste. You will remember. The, you will have another cherished memory of your grandfather forever.
I have recipes that I cherish of my grandparents. I have spent a lifetime perfecting the memory. Now, it is comfort food of the highest degree.
Love your videos Jess. I put my tomato paste in before the wine or broth and brown it slightly. It takes the flavor to another level.
Nice, nice, very nice. It is like being in the kitchen with a friend or family. You created a space that was welcoming and felt homey.
yaasss! Please more imperfect dinner! I love your format of real-life talk, real-life kitchen, and real-life food. Looking forward to seeing how you make adjustments to recipes or food prep that I can learn from.
Jess, I love all your R&R content, but I can’t tell you how thrilled I am that you are back to making Farmer’s Table videos. I’ve been scratch cooking for a handful of years, but I still have so much to learn, and your videos keep me inspired to keep cooking from scratch and trying new things, even through the years of picky young eaters. Thank you for taking the time to bravely share your meals and messy kitchen. I appreciate you, and I bless YOU!! ❤
Your videos are always so comforting I love to listen when I'm busy doing house work
Absolutely love both of your shows.. Today I have made your Spatchcock chicken for supper, I will be making this beef stew soon as the weather is changing...We eat a peanut butter sandwich with our stew. Please never stop "Blessing" me for I need this to get through some of my days.. Thank you so much for what you do.
Love the painted cabinets and the new fire pit! I was just coming in from the garden to make a roast so now I’m going to do this instead. Thanks! Long time supporter of both channels 🙂
Thank you for remembering that we're real people, seeking simple & authentic.
I'm never gonna have fancy machines, but as I cook, I have a good set of cast iron, RuthAnn's accent, and your joyful giggle in my head, keeping ME company while I cook.
I bless you.
I love the fact that you still have that book. My husband had found a bunch of old cook books for us to try and cook from as well.
Love any version of “Beef Bourguignon”!! I used to make this a lot in the crockpot when the kids were in school. We left the potatoes out, cooked them separately for mashed potatoes to serve with that gloriously rich gravy that is formed by browning the meat and slow cooking it with the wine. So freaking good! 😋 Most definitely the “Cook with me” format is a winner. Showing how real people cook is so important to anyone just starting out. I learned a lot of cooking from my husband who came with his own pots & pans and cookbooks, as every good man should! 😂
Jess thank you for being who you are. That's why I've been a long standing subscriber of your channels because you are who you are and you don't try to change that anytime soon. That's why I love your TH-cam channels all these years now. Jess again, thank you very much for being who you are are right now Jess😁😁❗❗❗ The person who put the comments up is Mark 😁😁❗❗❗
Ty so much for this recipe! I love soups, stews, and chilis of all sorts!
Mmmmmm…beef stew! I love how its fragrance fills the home. Thanks for sharing. More cooking meals and chatting videos please. ❤
I am doing “things” that I never had a clue on where to begin! Once again. Thank you for opening the door to my classroom
Keep bringing the cooking segments I love them. My favorite old recipe book is Charleston Recepts. You can see the roots of so many recipes that are so much a part of southern cooking. Stirrin’ the Pots on Daufuskie by Billie Burn is a really good one . The people on the Island used what they had and the recipes reflect that. So what if celery is missing.
I love this style of cooking videos! It's like learning from a friend❤
I love the way you cook, it's real life!!! Not perfect can be so perfect!!! Thank you for sharing!!!!
YUM!!! I also love the way you talk about food it’s so soulful and fun!!! Thank you Jess!!!❤❤❤
Jess, I absolutely love you and your channel❤️ I love that you show it’s ok to not be perfect.
you are so real and honest❤️ that is what keeps me coming back😀 keep being you!
watching you is like cooking with a friend😘
Thanks Jess. I always feel like I'm hanging out with a friend when I watch one of your videos.
I’m a widow, my kids have families of their own, but I still cook from scratch. When I cook a roast, I may save a bit for a sandwich but I’ll cut up the left over beef and add it after I’ve sautéed the onions. I’ll make a rue to thicken it at the end. If I have some extra veggies in the fridge I’ll add those to the pot too ( peas and green beans make a nice addition). I will also bake it in the oven for a few hours (grandma/mom rule). I’ve been cooking since I was quite young and most of my recipes are in my head and I was forced to wrote them out when my kids were older.
This just pulled on my heart strings❤️🩹💜💙💕🩶🤎🖤🤍thank you, more of content like this please 🙏🏻
YES, Jess, I love cook with me videos!!! I love your tangents, stories, etc. I always enjoy your cooking content, but long form Jess videos are some of my favorite. I did dishes tonight while listening. I'm making baked oatmeal for breakfasts this week for my baby and I. Thanks for the motivation.
I buy a bottle of wine on my birthday and drink one glass. Last year I put the bottle at the back of the pantry and it turned into wine vinegar and the flavour just kept getting better and better! Last month, I made a beef stew with 1/4 cup of 11 month old wine (the last of it) and my goodness it was delicious!!! I think I have a new tradition.
What a breath of fresh air! Love your videos a lot. Love to hear your stories. Thank you from British Columbia, Canada.
I am a big big big fan of Roots and Refuge Farm! I have been watching you for ages! I actually didn’t know you had this channel! I found it by accident by browsing. I really enjoyed it! And Subscribed on this channel. Luvubunches! I am in North Carolina. And I love celery so much that I grow it in my garden. I am obsessed with watching up your gardening videos, especially when you tell us your seed deliveries. So much fun. I am 75 and live alone so gardening is my passion. I was watching you before you moved to South Carolina.
Show me your messy kitchen! I love the process! I don't come to this channel to get a quick answer. Thank you for taking the time to be vulnerable and just make dinner with us!
❤ The newly painted cupboards look just amazing Jess xx nice n bright
Very nice. I make a similar version BUT instead of cooking on the stove top I put it in the oven on 350 for about 2 hours stirring every 30 minutes. Yes its time consuming but adds so much depth and you can leave the kitchen and do something else instead of watching a pot. My husband loves beef stew. Fun to see how others do it. Have a great day from Ontario Canada!!!
My mom always used nature seasons on everything, and so do I. She was the best cook and I'm trying to continue her legacy.
I agree with this. I pride myself on being able to use what’s in the fridge to just get dinner on the table, try not to waste much, grow some stuff. I can open a can of beans and make something delicious (my kids might not be on board with that yet, but they are seeing it happen at least). You can be our mom and learning how to cook from you!
Please keep making videos like this! My kitchen is messy and chaotic… I feel like I’m just hanging out with a good friend.
My Celery Secret... I buy celery stalks with lots of leaves. I wash and dry them out well. Then grind them up and jar them. They have an intense celery flavor. Also, I grow Chinese Celery in my garden which is basically little skinny stalks with loads of the leaves I want.
My recipe is almost exactly like this, and delicious! I don’t coat with flour, only brown, but add about a 1/4 cup of barley, which thickens to a nice broth and has adds a great flavor! When I am missing celery, I use celery seed or leaves that I wash, air dry and dehydrate in my oven with just a light on, before storing. Adds a nice intense flavor to anything needing celery (soups, potato salad, egg salad) 😉. Love cooking and chatting with you ❤️
I love beef stew! My recipe has basically all of the same ingredients, with the addition of 1/3 c. of instant tapioca. When everything is combined, I put it in the oven for at least 3 hours at about 275. Comes out amazing every time!
I just made a vegan version of this with oyster mushrooms instead of beef and it was AMAZING!!!! thanks Jess!!!
Also I do have a couple tips: one if you are on a really really strict budget, I have actually done this multiple times, in a beef stew you can actually also use hamburger both a 80% lean and a 90% lean work well and u still brown the meat seperately but the biggest difference is u have to do a seperate rue and then add the broth slowly to the rue when it is ready, still simmer for about 2 hours kids have always enjoyed it.........second tip and something i do quite often is if u do live a more crazier hectic busy life and need those "convince foods" find recipes that freeze well and do a double or triple batch of the dish you are cooking and then seperate it into one or two more dinners, cool and put the portion(s) you aren't using that meal in any kind of freezer safe container and freeze, i have also used ziplocs for certain foods, this has helped me so much stay away from buying convenience foods or dinners from the store
I love watching your videos while I cook and dishes! Kitchen looks great!!!
Hi Jess! We follow you on Roots and Refuge and I thought we were subscribed here, too! We love how you chat with us while you go about life. Just a helpful tidbit, you don’t have to type up the recipe - scan with your phone and upload it to save time. Thank you for taking us along with you. Keep growing and serving! ❤🙏🏽
My favorite addition to beef stew is turnips. My mother always put turnips in the beef stew along with potatoes. It just adds a great flavor. This video shows a wonderful beef stew recipe. I will be making this as soon as the weather turns colder. Thank you for the inspiration.
Jess, you are a delight! Thank you for being an amazing teacher! ❤
💚 Yummy Beef Stew! I cooked a chuck roast today, while watching you make beef stew. I only had half an onion, added 8 whole cloves garlic, 3 huge carrots from the garden and 3/4 cup broth. One thing I love in my beef stew is peas 🫛. Thanks Jess, for hanging out with us! 💚
Other things I occasionally use in stew - worcestershire sauce, dried mustard, celery seed, herbs (fresh or dried). I also add fresh green beans with the potatoes or peas right at the end (for greenery).
These are the best videos! I love being here while you cook. I love cooking and started my scratch cooking journey a year ago. We just bought a fixer upper on some land and I don’t have a normal kitchen right now since we are living out of a RV while we completely gut and renovate our forever home. I am turning my waiting room into a classroom with these cooking videos and I can’t wait!