We got to talkin' about whether beef stew should have tomatoes, tomato juice, or tomato paste in it. My mama never put it in, but Theresa & Eddie's mamas did. Are you team tomato or no-tomato when it comes to beef stew?
I add a half a cup of regular v8 to my beef before adding the water and let it cook with the beef and onion and celery for about 8 minutes before I add my water then let it boil for 1 hour, then add my Vegetables. It does not have a strong 🍅 taste at all. It just gives it a good flavor.
My husband grew up in the south here S.C. he looooooves his southern comfort foods...and this is one of them!! I'm from NY yes I can cook good dishes for dinner but being from the north we clash it's kinda comical lol...but he loves beef stew and would love to learn your way to make a good beef stew...being from the north I loooooove flavor in my food and love a lot of your southern dishes to make for him!!! I have your cook book to!!! Love ya Paula it's wonderful to see you again and I miss your cooking show terribly!!! So thank you soooooo much for sharing this with me ✌️💜
I make my beef stew just like you do but I do add a can of petite diced tomatoes a can of whole kernel corn & small can of baby sweet peas. It's so Delicious with a skillet of cornbread ❣️♥️😋 I am so Thankful I found your channel ❣️ I Love watching your Videos. I have lived in Huntsville, Alabama all my life & learned to cook from my Grandmother & my Aunt's. My Daddy's Sisters & Mother. They were all Great Southern cooks. My Dear Sweet Loving Momma Knight had 11 children 7 girls & 4 boys. She had fruit trees gardens grape Vines pecan & walnut trees. They had a smoke house back when all the kids were little. She made the best jams jellies pies & homemade ice cream for us kids. If we picked the garden strawberries peaches apples pears watermelons cantaloupe. Then she would make us strawberry & peach ice cream. She had 2 picnic tables under the big pecan trees & she would cut us watermelon ,& cantaloupe & make us ice cream. She had 2 ice cream makers that you had to put salt ,& ice in & crank the handle until the ice cream was made. I Cherish those Memories with All my Heart. We went to her house every Sunday & every Holiday. There was Always a Delicious home cooked meal & a pie banana pudding or cake for dessert. She made home made biscuits every day of her life. She had her flour bowl & sifter she kept in a bag in a drawer. They were the best soft buttermilk biscuits I've ever eat❣️😋♥️ I can make them too but they r just not quite as good as hers❣️♥️😋 There was so much LOVE Always at her House & anyone was Welcome anytime to eat❣️♥️🥰♥️♥️I Miss her so much. She lived to be 85 yrs old. She was so Special to ALL her Family & Friends & Loved so very much ❣️♥️♥️🥰
Paula, my parents (God rest their sweet souls) were the greatest cooks. My mom loved to add V8 juice to her stews. It was her favorite and she'd taste it and say, "Slammin' good!" Lol! I'd so love to meet you someday! You are a precious soul! You made our family Thanksgiving when I found your Buttermilk pie recipe on line years ago. My step dad HAD to have one just for himself! It's been a few years since my family has had Thanksgiving since we have lost 8 beloved members and we now all live a few hundred miles apart. My baby girl is 30 and is 2000 miles away....5 yrs now. Anyway. Thank you for teaching that pie recipe because you made me popular at dessert time! Great memories♡♡♡♡
I make my moms beef stew and brown the beef first coated in flour and seasonings before adding other ingredients. Also use a beef bouillon and some kitchen bouquet at the end. Definitely no tomatoes!
Yep! People would be shocked to learn how very many restaurants use Kitchen Bouquet for adding beef flavor to a stew, or sliced beef with " gravy." It definitely stays consistent. 👍
I have so much trouble with the flour coated beef. I think I use too much then it ends up sticking to the bottom of the pan and burning. So I just stopped the flour coating business and do the slurry at the end. I sometimes wonder whether I should even bother with the browning in the beginning. People never do with a slow cooker and seem pretty happy just the same.
Yes yes yes! Coating beef with flour gives stew such a richness and brown color. I also use beef base and kitchen bouquet. I think my mom may have snuck in some tomato paste. I didn't care for the color of Paula's stew, and she didn't use any of her wet soup base, which would have added so much flavor and color. And no other veggies? No. This recipe isn't my cup of tea.
My Mother made beef stew to die for. She always added gravy aid in hers to make the gravy a rich dark brown. None of us liked bay leaves so she left that out and no tomatoes. We always had homemade hot yeast rolls with ours...with lots of butter!😉
Old timers used celery salt. Gives it a nice flavor. Beef bouillon cube also. Flour the beef first.Browns up much better. Flour has celery salt and pepper in it Pearl onions also yes cutting up the chuck roast is a must
Paula this is just how I make my beef stew!!! It’s nice to see just a simple yet filling and hearty recipe being shown. I grew up eating this and my parents did as well!
I absolutely LOVE that new pot!!! I can't wait to get it. The beef stew looks delicious, too! 👍 Could you make a chicken a la king? It's one of my family's favorites. I'd love to see your version. Thanks ❤
@@tgr.4550 I think she said it was one of hers. I can't really remember, I'd have to watch it again! But it's a good video!! Go to her website. You'll find a link there. Good luck and have a great day. 😁
@@helenboula3538 I make mine more like a Mississippi pot roast with the ranch seasoning, au jus mix, and peppers. I just prefer it. But, I still make tomato based for my dad every once in awhile like my mom always made him.❤️
I always add corn to my stew. I do not think it adds too much to the taste but it looks so pretty to serve with al the colours of the other vegetables. I even throw in some frozen peas at times. Oh so Yummy! I have never tried cloves to my beef stew before, so I must try this. I do use cloves in my chicken stew though. You are so wonderful to watch on video cooking. You keep it real always. Love & Hugs Vanessa. Love your pot. You can see the bottom of the pan heats up uniformaly when you watch the bubbling in the pan. Love the pots and pans Paula. A cooks gems of a the kitchen.
I like this recipe so much. My family does not like cooked carrots, so I add fresh green beans, instead. I also use that gravy base that Paula suggested with the water in another of her videos. It comes in beef, chicken and even seafood. It adds a richness to the water. But, taste it before putting in the salt. The base does contain sodium. I vote for no tomatoes. I like the gravy without the tomato taste.
My Mom was a big fan of Tomatoes in all her soups and stew like meals, she said the acid in the tomato will help break down tough meat as well as flavor it. My Gramma (Mom's Mom) made it just about the same way you did, Paula. And Gramma was a big, big fan of the corn starch slurry and Her beef stew was the BEST. The gravy/juice was always so thick and rich, no one can make it like a Gramma can. Be well, sweet Paula.
Won't to say every thing you cook is They way I do. Iam a old farm girl so we use what we had from garden. Just love you. Now I know why people love my cooking. Thanks for cooking. Love ya Jo
Delicious recipe. I have made some variations over the years. I make a beef stew once a year when I get a good sale on Chuck roast which thee days is 3.99 a pound or less. Not often I see that deal but when I do, I act! Variations: 1) I put red wine in the pot when I am searing the meat and it adds a richness to the broth. 2) I use beef broth 3) When I cut the meat and season it, I put the chopped meat in flower and add that to the pan and sear it with flower. Gives it a nice crust and thickens it! No corn starch needed. 4) I throw in some fresh thyme for flavor. 5) I also keep tomato paste tubes and squirt some of that in there for kicks and giggles. Comfort food!
My mothers beef stew is the BOMB! I flour my stew meat, sautée it then add it to my pot, which has been cookin with beef broth & spicy V8 juice with potatoes, carrots and mixed vegetables and when the stew meat goes in, it automatically thickens the broth ♥️ my seasonings are simple, salt/pepper/Tabasco/worstershire 🤗
Thanks for all the wonderful videos. I enjoy them all! I add stewed tomatoes to my stew but otherwise it's just about identical to yours. I can't wait for your new cookware, I need more like I need a hole in my head but you can bet on me buying a piece or two or a set :) I grew up in Texas but have been gone many years (Texas > New Mexico > Alaska > Arizona) but I still love "Tex-Mex". This is one of my favorites for a tasty and easy meal after work. It's certainly not authentic Mexican food but we love it none the less. Tamale Pie Recipe INGREDIENTS Grease or Vegetable Oil 1 box corn muffin mix 1 large egg 1/2 c. sour cream 1/2 c. canned creamed corn 1/4 c. frozen corn (optional) Small can of diced Hatch diced green chilies (optional) 1/2 c. Sharp Cheddar Cheese ----- 1 tbsp. extra-virgin olive oil 1 onion, chopped 1 tsp. ground cumin 1 tsp. chili powder Kosher salt Freshly ground black pepper 2 cloves garlic, minced 1 lb. ground beef 1/3 c. red enchilada sauce 1 c. shredded cheddar 1 c. shredded Cheddar, Monterey Jack or Pepper Jack DIRECTIONS Preheat oven to 400°. Grease a large cast iron skillet. In a large bowl, whisk together corn muffin mix, egg, sour cream, creamed corn, frozen corn, green chilies and about 1/2 cup of shredded cheese. Transfer to prepared cast iron (I use my 10 inch) skillet and bake until golden, 20 minutes. Let cool. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat until no longer pink, about 6 minutes. Drain fat. Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses. Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes. Love and Best Dishes back to y'all from Sierra Vista. Arizona, home of Ft Huachuca (Army). Barbara
Love your basic foods. No disregard, but boarding house dishes of the 1950 were so good, and so basic. Usually a widow lady who inherited the old farm house. still children at home would open up a boarding house. When I went to work with my Dad for the week out of town, something like that would where we would stay. 1955ish. God forbid you would find more that a chicken bone in the chicken and dumplins, or a hunk of beef in the stew, but with the day long simmering with the bones, gosh that was some good. Best after a long day of working in the cold! food. Wish someone would explore the cooking of those days!
This is an such a delicious stew, I've been using your recipe for years. My family will always chose this one over other recipes. I have the original printed out recipe from your old show/network. You have made some changes, too, that I'll have to try next time. But, did I hear you right. you are not a fan of Worcestershire sauce? OMG, never heard a chef say that. I love Worcestershire, I actually added more. Tomatoes would ruin this recipe, IMHO. I have several stew recipes in my family recipe box that do incorporate tomatoes like the Irish Guinness Beef Stew which is amazing. The beer and the tomatoes work well together instead of adding potatoes. It's served with mashed potatoes. After all these years making it, it was nice to see you make it in a video. Thank you.
I add a can of tomatoes to my beef stew and also (frozen peas about 5 to 10 minutes towards the end so they don't overcook) That is how my Mom made it. Sooooo good....love your videos, Paula. She also dusted the chuck roast with Bisquick before frying so it helped to thicken up the liquid.. and lots of seasoning.... potatoes, carrots and celery. It was always so good on a cold Winter's day!🏈☕
With tomatoes. My family all put peeled chopped tomatoes in the pot when we make our beef stew. Yours looks just as good though without. Each to their own taste and traditions. TFS. 👌💖
Nothing like a big pot of beef stew! Yes we always cut up a chunk roast then would salt, pepper and flour it before browning it. We never added anything tomato. When I was growing up we only added water to simmer the meat. Today we would add some beef broth with the water. Chuck is one of the toughest meats and that's what makes it perfect for stew. It has a great flavor when cooked low and slow. I've cooked chuck roast in my pressure cooker and it turns out wonderfully tender and juicy. You can get the meat tender then add the potatoes and carrots for only 10 minutes more to be fully cooked. We usually add more seasoning when adding the veggies. I used to use bay leaves all the time when I started cooking as a young adult. But I never seem to use them anymore. Not sure why. I must have run out one day and never bought them again. But I agree with Paula about stew meat. You don't know what's in there. And most packages I see are way too fatty. When you cut it up yourself, you know what it is and can also control the fat. And this is great served with fresh baked rolls! Yum 😋 Thanks for another winner!
I just made beef stew on Monday with a chuck roast. I always add stewed tomatoes, red potatoes, carrots, beef stock with less sodium because the packet of au jus mix I add has plenty of sodium. I then do as you do mix in my corn starch slurry. So so good!!!
Cooking this Tuesday for my g son and his girlfriend. He is off to simanary school in Idaho on Thursday,it's our farewell meal. He wanted his Ranny to cook for him before he leaves😢. Ga to Idaho is a long way !!!! He's serving our Lord. I'll miss him so much. God bless you my sweet boy.I love you so so much
Just FYI for people who don’t know, you can’t use HOT water when you are using corn starch because HOT water will make it thicken to fast. Just a little tip for new people who just don’t know 🥰🥰🥰
I like beef stew with a tomato sauce as well as without. I think both are good Thank you for sharing the recipe with us Miss Paula, it looks delicious.
Mornin Paula. I have made your recipe many, many times. I am a great fan have been watching you when you first started out on TV. Its been so good watching you again. I have many of your cookbooks starting with the first one. Back to the Old Timy Beef stew. My Mama added tomato sauce, however I like it without. Great fan of your recipe (sorry Mama, she's in heaven now). Thank you Paula for all your recipes and great cookbooks. You are looking sooooo beautiful Lady! Take good care, be well and stay safe.🙏🙏Love Ya, Di from N.J P.S. Really like your new line of pots. The hammered look is a fav of mine and love red. Will they be selling singularly?
I have eaten beef stew cooked all different ways but I think I like it better with tomato paste cooked in. I am cooking this today for Sunday dinner😋😋.
I just want to say, I’ve been making lots of your recipes. Watched an old video the other day. I ❤ how you’ve aged and I ❤️watching you. Thanks for being you ❤️and best dishes.
It took me forever to save up for a set of your pans! I got them and loved them for 8 years, without a scratch!!!! Year nine of my heavenly pans and my 40+ brother in law moved in, grrr 2 months and my pans were ruined! I could have smacked him 6 ways from Sunday! So here I sit, saving up again. 😳❤
I usually do my stew in the crockpot on low and let it cook all day. I would have loved to seen this in your Instant Pot. I haven’t tried that yet. I serve mine with biscuits. Sometimes I put diced tomatoes in, but not always, but at least a tsp of tomato paste and some beef broth. At the end I put one or two beef gravy mixes in. If it’s not thickened enough- I’ll use the cornstarch. I agree- chuck roast makes the best stew. Your new cookware looks really nice.
It's your kitchen Mrs Paula, I love how you go with the flow & feel out each recipe, to be honest, I would have added the celery at that point too!! Y'all take care, thanks for another great video!!
I love the stew the way you fix it. I'm going to fix me some now . Thank you paula, and yes my mom put tomatoes in hers but not sugar. That'll be a twist.
tomatoes yes!!....i made some stew one time and it did not have good flavor asked my mama about her recipe she said she added a frozen pack of stewed tomatoes from her garden to her stew, that gave it that exquisite flavor!! also add some Sauza seasoning....mmmm, it's yummy...i have 2 of your cookbooks, they are excellent!! God bless y'all...we say y'all where i live in okieland lol
I roast my cut up chunks of onion, carrots, celery and a few garlic cloves before adding them to the pot. I add the potato pieces and a drained can of string beans the last 30 minutes. Bay leaves are thrown in for only the last 15-20 minutes. I always use flour as a thickener because the gravy seems to become runny when the stew is reheated if using corn starch. With a lot of kids, I was only able to afford ground beef in the stew and it always tasted wonderful.
To Start off " I love you Paula Dean". Now to the meat and potatoes, I do not add tomatoes to my beef stew and I fry off the beef in a seasoned flower, add onions seasoning, bay leafs, and stew for a couple of hours before adding veggies, beef stock, and before its done I add a cup of frozen peas. Its the best beef stew.
I use a little tomato paste when I brown my meat. I also use a chuck roast, fingerling potatoes, carrots, and onion cut into chunks. Coat the meat chunks in flour with salt and pepper. Season with white pepper, nature’s seasoning, granulated garlic, Worcestershire sauce, and beef stock paste. That all goes in with the meat as it’s browning. Feel free to use my recipe. 😁. Love and best dishes Paula!!
I'm off to the store! You've made me so hungry! Beef stew or veggie-beef soup for supper tonight! Thank you Paula Deen! I know, I'm a few days behind in watching you but I'm catching up! Beef stew or veggie-beef soup & cornbread! YUMMY!!!
Miss Paula, how about trying my Dad's Goulasch? Equal amounts of Beef cubes and sliced Onions, brown the beef in small batches, browning is most important, add onions in small batches, to brown them too. Use paprika, salt, pepper and a pinch of sugar for seasoning. The thoroughly cooked onions will thicken the stew. You may add a little water, red wine to taste. If the gravy needs thickening, cook flour and butter until golden brown and add after meat is done. This 'German Beef stew' would be served over Dumplings, Spaetzle or a Pasta. Invite your friends and lasst es Euch gut schmecken!! May the Lord continue to Bless you and I greet you from New Hampshire
Ideally, dry the leaves for between 48-72 hours. If you would rather have bone dry bay leaves, allow the leaves to dry for 2 weeks in a warm area that is out of direct sunlight. Why are you drying the leaves? Fresh bay leaves tend to be rather bitter, and drying them tempers their bitterness. Glad you said something, because I wouldn't want to make that mistake, either. Thanks for sharing. Have a Blessed Day.
Been waiting for this recipe....delicious along with some cornbread!! I would want to try cooking in the Instant Pot to get that meat really tender and cook quicker!! 👍
Paula! I am so glad to find all your recipes. « Ain’t nobody can cook like you, dahlia,’. Have you ever added a little bit of uncooked tapioca to this? Fried tomatoes on the side but not in this great stew! Xo
Hey girl 👋 I especially loved your recipe My grandmother in law fixed delicious beef stew too She lived in Savannah We always Luvd eating hers 😋 Thx for a wonderful memory reminder And a new version for me 😘 ♥
Hi Paula, recipe looks good to me. I like eating stew both ways with and without tomatoes. My question is what were you doing counting on your knuckles??? Lol I’ve never seen that before.
My mom taught me that trick when I was little. The months on the knuckle have 31 days. The ones in between don't. You have to tap the last knuckle twice for July and August. 🙂
i use a little tomato paste,and when its 1/2 cooked a handful fresh onions, some peas, and a 1/4 cup red wine and a can of chunk tomatoes..all along with the potatoes "red",.carrots,.the whole time..no matter tho,..yours looks mouth watering!..mines basically the same but with more tomatoe flavor..the red wine i use is piasano,..it seems to tender the meat better
I make beef stew after we cook up a huge floured pot roast in a deep iron pot with a little oil , brown on both sides. Then add garlic cloves and 4 oz of Chardonnay in same pot add carrots and one large onion sliced up. Then pour in beef broth with 3 cubes of beef broth ,pour until roast and vegetables are covered . Bake one hour at °375. Next add peeled potatoes and bake another hour. When done you can take everything out slice up and then make your gravy for your stew . Or eat as is and make gravy and serve on top !
I was taught to make British beef stew by tossing the meat in seasoned flour before browning and add a little thyme and rosemary and all the veggies at the start and as it cooks the liquid naturally thickens as it reduces. Season to taste at the end a dash of Worcester sauce is a most as well if you are English
I always add a little olive oil to the pan,salt and pepper, let it brown....throw it in the crock pot,potatoes carrots onions ..yum..but I like the idea of paprika, Worcestershire ,bit of sugar..what you suggest Mrs. Paula...i will add....
@@betsybabf748 👍 I guess its what we are accustomed to .. I like mine bite size and less cooking time and that means less marinating time but still tender!
A can of drained diced tomato's is a must in mine. I also put in a half teaspoon of tomato paste. Water...water??? I would use low sodium beef broth. Stir in that clump of celery on the side of the pot Paula. She has to know it is there, she poked it with the spoon.
Ive made beef strogonoff with stew meat i get it so tender you could cut it with a spoon. Delicious. It takes a minute but its well worth the wait especially if you are on a budget.
I use beef broth instead of water, add green pepper, add garlic powder and a teaspoon of ground mustard. I also use flour mixed in softened butter to thicken, because when you heat up the leftovers, the gravy stays thick.
My mom uses tomatoes in her stew. I'll have to find the receipe and send it over. It is made with chuck roast, beef stock or beef base, barley, onions, potatoes, tomatoes, celery, carrots, nibblet corn, and green beans; some nice sourdough bread and butter on the side. One of my most favorite meals to eat during the winter.
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We got to talkin' about whether beef stew should have tomatoes, tomato juice, or tomato paste in it. My mama never put it in, but Theresa & Eddie's mamas did. Are you team tomato or no-tomato when it comes to beef stew?
I like tomato in mine but, my husband doesn't.
No tomatoes, but I do squirt about 2-3 tablespoons of ketchup for some added flavor. I always have to hunt for my bay leaves too. Lol.
I love tomatoes, but not in beef stew for me . Always love mine with rice or mashed potatoes with the juice.
In Puerto Rico we add 1 8ounce can of tomato sauce and 1 packet of sazón seasoning
No tomatoes anytime in anyway
Bless her and keep her Lord. What a wonderful lady! ❤️ She’s touched all of our hearts and homes!
Yes indeed
I add a half a cup of regular v8 to my beef before adding the water and let it cook with the beef and onion and celery for about 8 minutes before I add my water then let it boil for 1 hour, then add my Vegetables. It does not have a strong 🍅 taste at all. It just gives it a good flavor.
My husband grew up in the south here S.C. he looooooves his southern comfort foods...and this is one of them!! I'm from NY yes I can cook good dishes for dinner but being from the north we clash it's kinda comical lol...but he loves beef stew and would love to learn your way to make a good beef stew...being from the north I loooooove flavor in my food and love a lot of your southern dishes to make for him!!! I have your cook book to!!! Love ya Paula it's wonderful to see you again and I miss your cooking show terribly!!! So thank you soooooo much for sharing this with me ✌️💜
I add tomato paste in the beginning when browning meat and vegetables. It gives the sauce a richer flavor.
My momma always did that😁
I make my beef stew just like you do but I do add a can of petite diced tomatoes a can of whole kernel corn & small can of baby sweet peas. It's so Delicious with a skillet of cornbread ❣️♥️😋 I am so Thankful I found your channel ❣️ I Love watching your Videos. I have lived in Huntsville, Alabama all my life & learned to cook from my Grandmother & my Aunt's. My Daddy's Sisters & Mother. They were all Great Southern cooks. My Dear Sweet Loving Momma Knight had 11 children 7 girls & 4 boys. She had fruit trees gardens grape Vines pecan & walnut trees. They had a smoke house back when all the kids were little. She made the best jams jellies pies & homemade ice cream for us kids. If we picked the garden strawberries peaches apples pears watermelons cantaloupe. Then she would make us strawberry & peach ice cream. She had 2 picnic tables under the big pecan trees & she would cut us watermelon ,& cantaloupe & make us ice cream. She had 2 ice cream makers that you had to put salt ,& ice in & crank the handle until the ice cream was made. I Cherish those Memories with All my Heart. We went to her house every Sunday & every Holiday. There was Always a Delicious home cooked meal & a pie banana pudding or cake for dessert. She made home made biscuits every day of her life. She had her flour bowl & sifter she kept in a bag in a drawer. They were the best soft buttermilk biscuits I've ever eat❣️😋♥️ I can make them too but they r just not quite as good as hers❣️♥️😋 There was so much LOVE Always at her House & anyone was Welcome anytime to eat❣️♥️🥰♥️♥️I Miss her so much. She lived to be 85 yrs old. She was so Special to ALL her Family & Friends & Loved so very much ❣️♥️♥️🥰
My mother only used a tomato 🍅 base for her delicious vegetable soup. Mom made her beef stew the way you do. 👍
Y'all have a beautiful weekend. 💝
LOVE, LOVE, LOVE beef stew! My mom and grandmothers always made the stew with tomatoes; peeled and cut into chunks.
Paula, my parents (God rest their sweet souls) were the greatest cooks. My mom loved to add V8 juice to her stews. It was her favorite and she'd taste it and say, "Slammin' good!" Lol! I'd so love to meet you someday! You are a precious soul! You made our family Thanksgiving when I found your Buttermilk pie recipe on line years ago. My step dad HAD to have one just for himself! It's been a few years since my family has had Thanksgiving since we have lost 8 beloved members and we now all live a few hundred miles apart. My baby girl is 30 and is 2000 miles away....5 yrs now. Anyway. Thank you for teaching that pie recipe because you made me popular at dessert time! Great memories♡♡♡♡
I make my moms beef stew and brown the beef first coated in flour and seasonings before adding other ingredients. Also use a beef bouillon and some kitchen bouquet at the end. Definitely no tomatoes!
Our moms must have been taught the same recipe. And no tomatoes!
Yep! People would be shocked to learn how very many restaurants use Kitchen Bouquet for adding beef flavor to a stew, or sliced beef with " gravy."
It definitely stays consistent. 👍
I have so much trouble with the flour coated beef. I think I use too much then it ends up sticking to the bottom of the pan and burning. So I just stopped the flour coating business and do the slurry at the end. I sometimes wonder whether I should even bother with the browning in the beginning. People never do with a slow cooker and seem pretty happy just the same.
same here & always the kitchen bouquet for the darker color just makes it taste better to me !
Yes yes yes! Coating beef with flour gives stew such a richness and brown color. I also use beef base and kitchen bouquet. I think my mom may have snuck in some tomato paste. I didn't care for the color of Paula's stew, and she didn't use any of her wet soup base, which would have added so much flavor and color. And no other veggies? No. This recipe isn't my cup of tea.
Just a heaping spoon of tomato paste stirred into the browned beef.
My Mother made beef stew to die for. She always added gravy aid in hers to make the gravy a rich dark brown. None of us liked bay leaves so she left that out and no tomatoes. We always had homemade hot yeast rolls with ours...with lots of butter!😉
When you say gravy aid do you mean a package of all ready gravy?
@@12hunter100 Actually it is liquid and comes in a bottle. There is another brand called Kitchen Bouquet. Most grocery stores carry it.
I would love those recipes!!!
Yummy 🤤
Well, you got me drooling, especially with the fresh rolls loaded with butter.
Old timers used celery salt. Gives it a nice flavor. Beef bouillon cube also. Flour the beef first.Browns up much better. Flour has celery salt and pepper in it
Pearl onions also
yes cutting up the chuck roast is a must
I just love you Paula, thanks for making me smile and feel less alone. ❤️
LOVE THESE RECIPES!! CAN TOTALLY DEPEND ON THEM EVERY TIME!
Paula this is just how I make my beef stew!!! It’s nice to see just a simple yet filling and hearty recipe being shown. I grew up eating this and my parents did as well!
"These people don't know me from Adam's housecat." 🤣❤
Never heard that one before, but I'll use it now! lol
@@jewelseasterman8328 me either I like that one 😂
I laughed out loud!
I absolutely LOVE that new pot!!! I can't wait to get it.
The beef stew looks delicious, too! 👍
Could you make a chicken a la king? It's one of my family's favorites. I'd love to see your version. Thanks ❤
I missed the part where she said she got it from.
Do you know?
@@tgr.4550
I think she said it was one of hers. I can't really remember, I'd have to watch it again! But it's a good video!!
Go to her website. You'll find a link there. Good luck and have a great day. 😁
@@heidid5275 I want it too! I'm going to look for it.
I made beef stew a few days ago in my pressure cooker. I don’t use tomato in mine, but my mother always made hers tomato based.
Oh I have to have tomatoes in Mind by absolutely I love that acidity what is it balances out everything to me
@@helenboula3538 I make mine more like a Mississippi pot roast with the ranch seasoning, au jus mix, and peppers. I just prefer it. But, I still make tomato based for my dad every once in awhile like my mom always made him.❤️
Is she a little buzzed?
Paula, Eddie, and Teresa,
That red cookware is so pretty that it actually makes me want to cook!
God bless y'all from East Texas,
Gaye Furlow
Hello from Longview
I add Guinness plus a few other things, I make a mean Irish Stew.
happy st patty's day ladi.🍀🌲☘
My mom always added peas! Looks delicious Paula! 💖
Yes peas for sure.
Frozen peas for sure we always did. I forgot to mention that in my last comment. LOL
I always add corn to my stew. I do not think it adds too much to the taste but it looks so pretty to serve with al the colours of the other vegetables. I even throw in some frozen peas at times. Oh so Yummy! I have never tried cloves to my beef stew before, so I must try this. I do use cloves in my chicken stew though. You are so wonderful to watch on video cooking. You keep it real always. Love & Hugs Vanessa. Love your pot. You can see the bottom of the pan heats up uniformaly when you watch the bubbling in the pan. Love the pots and pans Paula. A cooks gems of a the kitchen.
I like this recipe so much. My family does not like cooked carrots, so I add fresh green beans, instead. I also use that gravy base that Paula suggested with the water in another of her videos. It comes in beef, chicken and even seafood. It adds a richness to the water. But, taste it before putting in the salt. The base does contain sodium. I vote for no tomatoes. I like the gravy without the tomato taste.
My Mom was a big fan of Tomatoes in all her soups and stew like meals, she said the acid in the tomato will help break down tough meat as well as flavor it. My Gramma (Mom's Mom) made it just about the same way you did, Paula. And Gramma was a big, big fan of the corn starch slurry and Her beef stew was the BEST. The gravy/juice was always so thick and rich, no one can make it like a Gramma can. Be well, sweet Paula.
Won't to say every thing you cook is They way I do. Iam a old farm girl so we use what we had from garden. Just love you. Now I know why people love my cooking. Thanks for cooking. Love ya Jo
Delicious recipe. I have made some variations over the years. I make a beef stew once a year when I get a good sale on Chuck roast which thee days is 3.99 a pound or less. Not often I see that deal but when I do, I act! Variations: 1) I put red wine in the pot when I am searing the meat and it adds a richness to the broth. 2) I use beef broth 3) When I cut the meat and season it, I put the chopped meat in flower and add that to the pan and sear it with flower. Gives it a nice crust and thickens it! No corn starch needed. 4) I throw in some fresh thyme for flavor. 5) I also keep tomato paste tubes and squirt some of that in there for kicks and giggles. Comfort food!
Definitely tomatoes in some form for fashion. Makes the gravy richer.
My mothers beef stew is the BOMB! I flour my stew meat, sautée it then add it to my pot, which has been cookin with beef broth & spicy V8 juice with potatoes, carrots and mixed vegetables and when the stew meat goes in, it automatically thickens the broth ♥️ my seasonings are simple, salt/pepper/Tabasco/worstershire 🤗
Sounds delicious and my kind of seasoning:)
😍NO TABASCO...CHOULA is the best😉👍
Thanks for all the wonderful videos. I enjoy them all! I add stewed tomatoes to my stew but otherwise it's just about identical to yours. I can't wait for your new cookware, I need more like I need a hole in my head but you can bet on me buying a piece or two or a set :)
I grew up in Texas but have been gone many years (Texas > New Mexico > Alaska > Arizona) but I still love "Tex-Mex". This is one of my favorites for a tasty and easy meal after work. It's certainly not authentic Mexican food but we love it none the less.
Tamale Pie Recipe
INGREDIENTS
Grease or Vegetable Oil
1 box corn muffin mix
1 large egg
1/2 c. sour cream
1/2 c. canned creamed corn
1/4 c. frozen corn (optional)
Small can of diced Hatch diced green chilies (optional)
1/2 c. Sharp Cheddar Cheese
-----
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 c. red enchilada sauce
1 c. shredded cheddar
1 c. shredded Cheddar, Monterey Jack or Pepper Jack
DIRECTIONS
Preheat oven to 400°. Grease a large cast iron skillet. In a large bowl, whisk together corn muffin mix, egg, sour cream, creamed corn, frozen corn, green chilies and about 1/2 cup of shredded cheese. Transfer to prepared cast iron (I use my 10 inch) skillet and bake until golden, 20 minutes. Let cool.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat until no longer pink, about 6 minutes. Drain fat.
Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.
Love and Best Dishes back to y'all from Sierra Vista. Arizona, home of Ft Huachuca (Army).
Barbara
Love your basic foods. No disregard, but boarding house dishes of the 1950 were so good, and so basic. Usually a widow lady who inherited the old farm house. still children at home would open up a boarding house. When I went to work with my Dad for the week out of town, something like that would where we would stay. 1955ish. God forbid you would find more that a chicken bone in the chicken and dumplins, or a hunk of beef in the stew, but with the day long simmering with the bones, gosh that was some good. Best after a long day of working in the cold! food. Wish someone would explore the cooking of those days!
This is an such a delicious stew, I've been using your recipe for years. My family will always chose this one over other recipes. I have the original printed out recipe from your old show/network. You have made some changes, too, that I'll have to try next time. But, did I hear you right. you are not a fan of Worcestershire sauce? OMG, never heard a chef say that. I love Worcestershire, I actually added more. Tomatoes would ruin this recipe, IMHO. I have several stew recipes in my family recipe box that do incorporate tomatoes like the Irish Guinness Beef Stew which is amazing. The beer and the tomatoes work well together instead of adding potatoes. It's served with mashed potatoes. After all these years making it, it was nice to see you make it in a video. Thank you.
I add a can of tomatoes to my beef stew and also (frozen peas about 5 to 10 minutes towards the end so they don't overcook) That is how my Mom made it. Sooooo good....love your videos, Paula. She also dusted the chuck roast with Bisquick before frying so it helped to thicken up the liquid.. and lots of seasoning.... potatoes, carrots and celery. It was always so good on a cold Winter's day!🏈☕
Old fashioned beef stew doesn't have tomatoes or anything tomato based in it. Your stew looks delicious Paula!
With tomatoes.
My family all put peeled chopped tomatoes in the pot when we make our beef stew.
Yours looks just as good though without. Each to their own taste and traditions. TFS. 👌💖
Everybody loves your beef stew and you the best cook in the world. Thanks sweet lady??????
Nothing like a big pot of beef stew! Yes we always cut up a chunk roast then would salt, pepper and flour it before browning it. We never added anything tomato. When I was growing up we only added water to simmer the meat. Today we would add some beef broth with the water. Chuck is one of the toughest meats and that's what makes it perfect for stew. It has a great flavor when cooked low and slow. I've cooked chuck roast in my pressure cooker and it turns out wonderfully tender and juicy. You can get the meat tender then add the potatoes and carrots for only 10 minutes more to be fully cooked. We usually add more seasoning when adding the veggies.
I used to use bay leaves all the time when I started cooking as a young adult. But I never seem to use them anymore. Not sure why. I must have run out one day and never bought them again.
But I agree with Paula about stew meat. You don't know what's in there. And most packages I see are way too fatty. When you cut it up yourself, you know what it is and can also control the fat.
And this is great served with fresh baked rolls! Yum 😋
Thanks for another winner!
I just made beef stew on Monday with a chuck roast. I always add stewed tomatoes, red potatoes, carrots, beef stock with less sodium because the packet of au jus mix I add has plenty of sodium. I then do as you do mix in my corn starch slurry. So so good!!!
Cooking this Tuesday for my g son and his girlfriend. He is off to simanary school in Idaho on Thursday,it's our farewell meal. He wanted his Ranny to cook for him before he leaves😢. Ga to Idaho is a long way !!!! He's serving our Lord. I'll miss him so much. God bless you my sweet boy.I love you so so much
Good morning Mrs. Paula i love the way you cook and I love beef stew and your stew looks so good thank you for the recipe
Just FYI for people who don’t know, you can’t use HOT water when you are using corn starch because HOT water will make it thicken to fast. Just a little tip for new people who just don’t know 🥰🥰🥰
I like beef stew with a tomato sauce as well as without. I think both are good
Thank you for sharing the recipe with us Miss Paula, it looks delicious.
Here in Appalachia, beef stew is usually tomato based. My mother and grandmother always make it with stewed tomatoes.
I add more water than recipe calls for. That’s it. It’s soooo good. Thx Paula!!
We always used tomato paste. Turns out delicious.
I've never had or made beef stew without tomatoes! I look forward to trying this recipe. It looks Fabulous!!
Mornin Paula. I have made your recipe many, many times. I am a great fan have been watching you when you first started out on TV. Its been so good watching you again. I have many of your cookbooks starting with the first one. Back to the Old Timy Beef stew. My Mama added tomato sauce, however I like it without. Great fan of your recipe (sorry Mama, she's in heaven now). Thank you Paula for all your recipes and great cookbooks. You are looking sooooo beautiful Lady! Take good care, be well and stay safe.🙏🙏Love Ya, Di from N.J
P.S. Really like your new line of pots. The hammered look is a fav of mine and love red. Will they be selling singularly?
My mom made the best beef stew. I found what I thought was the receipt and made it once. It was just like hers! So good. I need to make that again.
I have eaten beef stew cooked all different ways but I think I like it better with tomato paste cooked in.
I am cooking this today for Sunday dinner😋😋.
I just want to say, I’ve been making lots of your recipes.
Watched an old video the other day.
I ❤ how you’ve aged and I ❤️watching you.
Thanks for being you ❤️and best dishes.
Thank you for this! I make it just like this perfect-ooo....... God bless! also I grew under corn strach.. Loved it..
It took me forever to save up for a set of your pans! I got them and loved them for 8 years, without a scratch!!!! Year nine of my heavenly pans and my 40+ brother in law moved in, grrr 2 months and my pans were ruined! I could have smacked him 6 ways from Sunday! So here I sit, saving up again. 😳❤
I like your dishes Paula. Thank you for sharing another delicious recipe.
I usually do my stew in the crockpot on low and let it cook all day. I would have loved to seen this in your Instant Pot. I haven’t tried that yet. I serve mine with biscuits. Sometimes I put diced tomatoes in, but not always, but at least a tsp of tomato paste and some beef broth. At the end I put one or two beef gravy mixes in. If it’s not thickened enough- I’ll use the cornstarch. I agree- chuck roast makes the best stew.
Your new cookware looks really nice.
It's your kitchen Mrs Paula, I love how you go with the flow & feel out each recipe, to be honest, I would have added the celery at that point too!! Y'all take care, thanks for another great video!!
Never put any kind of tomato in beef stew! Wondra is the best to thicken any gravy. Love you Paula!!!
A pot of beef stew would be right on time for this winter weather now.
I love the simple ingredients.
I love this recipe. I have cooked it many times. I don't use tomatoes unless I am making Irish beef stew.
I love the stew the way you fix it. I'm going to fix me some now . Thank you paula, and yes my mom put tomatoes in hers but not sugar. That'll be a twist.
tomatoes yes!!....i made some stew one time and it did not have good flavor asked my mama about her recipe she said she added a frozen pack of stewed tomatoes from her garden to her stew, that gave it that exquisite flavor!! also add some Sauza seasoning....mmmm, it's yummy...i have 2 of your cookbooks, they are excellent!! God bless y'all...we say y'all where i live in okieland lol
I roast my cut up chunks of onion, carrots, celery and a few garlic cloves before adding them to the pot. I add the potato pieces and a drained can of string beans the last 30 minutes. Bay leaves are thrown in for only the last 15-20 minutes. I always use flour as a thickener because the gravy seems to become runny when the stew is reheated if using corn starch. With a lot of kids, I was only able to afford ground beef in the stew and it always tasted wonderful.
To Start off " I love you Paula Dean". Now to the meat and potatoes, I do not add tomatoes to my beef stew and I fry off the beef in a seasoned flower, add onions seasoning, bay leafs, and stew for a couple of hours before adding veggies, beef stock, and before its done I add a cup of frozen peas. Its the best beef stew.
I use a little tomato paste when I brown my meat. I also use a chuck roast, fingerling potatoes, carrots, and onion cut into chunks. Coat the meat chunks in flour with salt and pepper. Season with white pepper, nature’s seasoning, granulated garlic, Worcestershire sauce, and beef stock paste. That all goes in with the meat as it’s browning. Feel free to use my recipe. 😁. Love and best dishes Paula!!
And I do add frozen peas at the end also
I'm off to the store! You've made me so hungry! Beef stew or veggie-beef soup for supper tonight! Thank you Paula Deen! I know, I'm a few days behind in watching you but I'm catching up! Beef stew or veggie-beef soup & cornbread! YUMMY!!!
Miss Paula, how about trying my Dad's Goulasch? Equal amounts of Beef cubes and sliced Onions, brown the beef in small batches, browning is most important, add onions in small batches, to brown them too. Use paprika, salt, pepper and a pinch of sugar for seasoning. The thoroughly cooked onions will thicken the stew. You may add a little water, red wine to taste. If the gravy needs thickening, cook flour and butter until golden brown and add after meat is done. This 'German Beef stew' would be served over Dumplings, Spaetzle or a Pasta. Invite your friends and lasst es Euch gut schmecken!!
May the Lord continue to Bless you and I greet you from New Hampshire
Ideally, dry the leaves for between 48-72 hours. If you would rather have bone dry bay leaves, allow the leaves to dry for 2 weeks in a warm area that is out of direct sunlight. Why are you drying the leaves? Fresh bay leaves tend to be rather bitter, and drying them tempers their bitterness. Glad you said something, because I wouldn't want to make that mistake, either. Thanks for sharing. Have a Blessed Day.
Been waiting for this recipe....delicious along with some cornbread!! I would want to try cooking in the Instant Pot to get that meat really tender and cook quicker!! 👍
🤩ABSOLUTELY...I love my IP's and use them just about every other day...I set it and forget it😉👍
Paula! I am so glad to find all your recipes. « Ain’t nobody can cook like you, dahlia,’. Have you ever added a little bit of uncooked tapioca to this? Fried tomatoes on the side but not in this great stew! Xo
Paula did you move? I miss seeing your beautiful kitchen! Love your recipes!! Keep on sharing. We love you on Anderson, SC!!
Hey girl 👋 I especially loved your recipe My grandmother in law fixed delicious beef stew too She lived in Savannah We always Luvd eating hers 😋 Thx for a wonderful memory reminder And a new version for me 😘 ♥
I go both ways, sometimes I do add tomatoes, when I have fresh tomatoes from the garden. Yours sure does look good, umm ummm! ⚡️💖⚡️
Hi Paula, recipe looks good to me. I like eating stew both ways with and without tomatoes. My question is what were you doing counting on your knuckles??? Lol I’ve never seen that before.
My mom taught me that trick when I was little. The months on the knuckle have 31 days. The ones in between don't. You have to tap the last knuckle twice for July and August. 🙂
That’s a brilliant way to teach kids, love that thank you!!
i use a little tomato paste,and when its 1/2 cooked a handful fresh onions, some peas, and a 1/4 cup red wine and a can of chunk tomatoes..all along with the potatoes "red",.carrots,.the whole time..no matter tho,..yours looks mouth watering!..mines basically the same but with more tomatoe flavor..the red wine i use is piasano,..it seems to tender the meat better
Love this. It’s just like my grandmas!
A chuck roast makes a WONDERFUL beef stew!
Oh I LOVE your new pots! I know what I’m getting for my birthday! Thanks Paula! You are my favorite! My whole family came from Albany, Ga.!
I make beef stew after we cook up a huge floured pot roast in a deep iron pot with a little oil , brown on both sides. Then add garlic cloves and 4 oz of Chardonnay in same pot add carrots and one large onion sliced up. Then pour in beef broth with 3 cubes of beef broth ,pour until roast and vegetables are covered . Bake one hour at °375. Next add peeled potatoes and bake another hour. When done you can take everything out slice up and then make your gravy for your stew . Or eat as is and make gravy and serve on top !
Just 1 tablespoon of butter, please! You taught me well Ms. Paula!
I have tried most of her recipes and always good. Never disappointed. Have her cook books. And I’m extremely picky.
Morning Miss Paula I have a couple of pieces of your cookware love them your new cookware is also able to be used on gas and electric stoves
Could you substitute bone broth or beef stock for the water?
The stew looks delicious🥰I love love your channel. You are so precious to take the time to share all these special recipes. Thank you so very much💖💖💖💖
It’s so cute that Paula doesn’t think those people know her lol YOU’RE PAULA DEEN !
I like both my sister makes a stew with a tomato base so I do both love and best dishes
I always put fresh bay leaves in my beef stew and it taste lovely
I was taught to make British beef stew by tossing the meat in seasoned flour before browning and add a little thyme and rosemary and all the veggies at the start and as it cooks the liquid naturally thickens as
it reduces. Season to taste at the end a dash of Worcester sauce is a most as well if you are English
I always add a little olive oil to the pan,salt and pepper, let it brown....throw it in the crock pot,potatoes carrots onions ..yum..but I like the idea of paprika, Worcestershire ,bit of sugar..what you suggest Mrs. Paula...i will add....
I add a can of crushed tomatoes and instead of water I use Beef Broth……makes it nice and rich, very flavorful!
I usually add tomato paste to my browned beef and then instead of water I use beef stock, makes it so good and rich.
Love beef stew, I will try this recipe, thanks for the stew meat tip. That Dutch oven is beautiful, will keep an eye out for that.
Personally the meat chunks were too big. Might need a knife to cut some up
I thought the same thing ... wow
Agreed!
No. If cooked correctly, the beef falls apart easily with just a fork or spoon. If one has to use a knife to cut beef, not cooked well at all.
@@betsybabf748 👍
I guess its what we are accustomed to ..
I like mine bite size and less cooking time and that means less marinating time but still tender!
A can of drained diced tomato's is a must in mine. I also put in a half teaspoon of tomato paste. Water...water??? I would use low sodium beef broth. Stir in that clump of celery on the side of the pot Paula. She has to know it is there, she poked it with the spoon.
I have a friend that put ketchup in her beef stew it's really good
I don't use a slury, I use dry a Brown gray mix with red wine. Taste great and tenderizes the meat.
No tomatoes for me
This is how my mom made it. Thanks for sharing.
On occasion I’ve added a diced sweet potato to my stew as it nicely sweetens the gravy. 🍠
Ive made beef strogonoff with stew meat i get it so tender you could cut it with a spoon. Delicious. It takes a minute but its well worth the wait especially if you are on a budget.
I use beef broth instead of water, add green pepper, add garlic powder and a teaspoon of ground mustard. I also use flour mixed in softened butter to thicken, because when you heat up the leftovers, the gravy stays thick.
My mom uses tomatoes in her stew. I'll have to find the receipe and send it over. It is made with chuck roast, beef stock or beef base, barley, onions, potatoes, tomatoes, celery, carrots, nibblet corn, and green beans; some nice sourdough bread and butter on the side. One of my most favorite meals to eat during the winter.