How to make Grandma's Stew Beef Hash with Grits Video

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How to make Grandma's Stew Beef Hash with Grits

How to make Grandma's Stew Beef Hash with Grits Here’s cooking with Dave once again, today we are cooking Grandma’s stew beef hash. This is a wonderful meal. This is something that grandma used to cook for us and she is to cooking a lot, no big deal for her, she’s doing together and we like to eat it and it was such a wonderful meal to have with grits. Some you cook with grits in our part you can serve this for lunch. I serve it for melted some butter in my pan, I’m going to take two whole kind of onions and put enough butter sweat them a little bit just one make to caramelize and put them a little heat going on and sweating up that flavor because the flavor for this entire thing comes right from those onions. Those two onions are going to give us all flavor. We’re going to cook this thing so long that you won’t be able to tell there are onions in this except the flavor. I used to ask grandma, what made that thing so good because you can make it lighter a few times so only she puts simple cut up onions in this thing and it’s cooked and so they had disappeared. The three pounds, the stew beef it’s just stew beef I just held up real small well tiny pieces. It came with big pieces and I just chopped it all, we put some onion side on top of that we’re done. All right we going to put a meat in there and we do have animal salt because salt to taste and salt it more later, add a little pepper, add pepper to taste whatever you like, we like the spice put it in there so it will taste good and put some Italian seasoning, I like to put a lot of Italian seasoning that’s about right. Same as stew beef there are things to start to turn brown I’m just going to keep cooking it about medium high just till it all turns brown because this is nice and seared and once it’s sears I might convinced that it is about the color I wanted to be and nice some brown throughout and it’s cooked all the way through. I’ll turn it below and let it sit and just keep simmering it and I’ll simmer it for have a long it takes and I keep checking it. I’ll add some liquefying to. We are checking our stew beef our stew beef we will see it, it is cooked. I have make sure it has kept some juice in it and all the time I’ve been stewing it to nice and slow and slow simmer and about medium low, little higher than that and just left it simmer and it is just I can style it with four and tear it apart juicy tender as well as it is in the beef that means I’m ready to cook my potatoes in. Let me show you how you love potatoes ready. But I put my potatoes up is small and it is and little what pieces and that in when I put them in the water. You want to put your potatoes in the water because you don’t want to loose the starch. If you leave as it is not you’ll put some water this are loosing that starch. That starch is what we get all the flavor. And you say take the water off of those potatoes and I will take those potatoes and I put the strain into the stew beef. Now, I have my potatoes on chop that small, I rushed them off real quick; I’ll drain the water off with them and I have my stew beef, my stew beef is cooked nice and tender and juicy and I’m going to add my potato strip so that it’s about 10 to 12 potatoes about five pounds I guess somewhere on there. I use a little bit more and that good beef and I like to have one more flavors on stew beef. Now we fill the pot up if you notice we fill the pot up and now there’s liquid way down in and we will have some more juice and it is possible and what we’re going to do is we’re going to take that better than bouillon chicken base and put it in there we put about teaspoon for about every two cups of water that we’re going to use. We don’t have water is got to about come out and we’ll pull out bubble out and while we are with warm the dressing is calls for a teaspoon for water and I did for two because I bubble all the water out and after it bubbles out it leaves behind the natural flavor of chicken stock. There’s one. I'm going to put enough liquid in this to cover my potatoes. Now we get this done with the liquid after the tops it were just about covering it we’re going to just sizzle a little bit more and we’re just going to make sure that we cover a minute of two cups of water, make sure we cover all our potatoes and cover them a little stir on that all nice. If you don’t have chicken stock that’s fine, you can use water just pour water strip and just make sure your salt and pepper to taste, you have to season your order to salt and pepper that’s fine works out fine we’ve got so much flavor here, we got beef anyway and the beef stocks in there it is as wonderful, we’ve cooked this beef so long, we have created our own beef stock and if you don’t want to use chicken stock they have better than bouillon also beef base instead of chicken base you could use instead of chicken base. I probably would have done that better if we use the beef base if I have some, if I had the chicken so I use this. I got said you can use your water and a salt and pepper if you won’t use but I’ll really make sure I’ve done enough so there it’s covered, everything is covered and it’s mixed well. Now, I’m going to turn this out to about four or five for my heat a little bit medium low, little behind medium low, let it simmer and let it sit there we’ll leave on it and simmer for how ever long it takes for that meat and those potatoes to start becoming one and start becoming like a hash and we’re going to ask some cream to it and make a nice cream sauce to put it on top of the margarine. That’s will all be very good. Right here I’ve got things along set, I will simmer a little bit high and I’m watching it and stirring it and I don’t want to simmer that much just simmer a little bit just to your potatoes gets soft and I’ve been cooking with some total chime I guess so come it all three hours. I’ll cook the meat for about an hour and a half an hour 45 minutes until the potatoes in there I have it cooked and about an hour maybe an hour and a half because everything is soft and see everything is wonderful and I see all the meat you see there the stew beef and the potatoes and I put two whole onions in there and you cannot even see on. Look your children would not even know that they’re eating onions. You feed them onions to whole onions in there just cooked to become one. Now right at the end of our list we take ourselves some half and half, some cream water and you can use milk where everyone is doing and paying them. We put it right in there. Put about a half cup butter cup whatever it takes just to change your color to see our color just changed. This is the color that we’re looking for. You would not believe the flavor that you get when you got the onion and you’ve got the stew beef and the potatoes and they are also soft and put together nicely is just wonderful and then the half and half, the cream on there makes it nice cream soft and they will put on that right on top of some grits and I’ll eat so much I’ll be full. I guarantee. Okay with sugar how we plate this what we do is you take a little grits put it right in the middle of our bowl, I have my grit soup and the lowest whole to sit in there so going to open up that war getting nice and take my grandma’s beef stew hash we got milk in there and the cream and I just take spoon full of it and let’s place it right on top of the grease there like that. Now use what I call flat ball so that can spread that a lot of cool off that makes up thing would be hot. I’m going to put all those stew beef in that a little most beef and you want burning flavor in these meat, the stew beef and the potatoes with the onions, Italian season, let me tell you how good is this and there we have grandma’s stew beef hash. This has been Cooking with Dave, cook grandma’s to beef hash we have cooked grandma’s stew beef hash it looks delicious, it looks wonderful, we took a three counts of beef stew we stew it down in tender juicy add enough five pounds of tomatoes to it, stew the potatoes with the beef and it’s all soft and mushy and have inside there and making the hash that will always go around tough in some grits. It is wonderful you will love grandma’s stew beef hash and you cook this and trust me, you will eat these two times a month at least this is just that is good and remember, I am Dave, the world’s greatest chef and said so right here on my apron so it must be true.

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Basic Beef Stew With Flaky Biscuit Topping Like Gr

A basic beef stew recipe topped with flaky biscuits. This is a delicious old-fashioned recipe from my vintage recipe collection.

http://www.articlesbase.com/recipes-articles/basic-beef-stew-with-flaky-biscuit-topping-like-grandma-used-to-make-551660.html/9461024403

How to make Grandma's Stew Beef Hash with Grits

Here’s cooking with Dave once again, today we are cooking Grandma’s stew beef hash. This is a wonderful meal. This is something that grandma used to cook for us and she is to cooking a lot, no big deal for her, she’s doing together and we like to eat it and it was such a wonderful meal to have with grits.

Some you cook with grits in our part you can serve this for lunch. I serve it for melted some butter in my pan, I’m going to take two whole kind of onions and put enough butter sweat them a little bit just one make to caramelize and put them a little heat going on and sweating up that flavor because the flavor for this entire thing comes right from those onions. Those two onions are going to give us all flavor. We’re going to cook this thing so long that you won’t be able to tell there are onions in this except the flavor. I used to ask grandma, what made that thing so good because you can make it lighter a few times so only she puts simple cut up onions in this thing and it’s cooked and so they had disappeared.

The three pounds, the stew beef it’s just stew beef I just held up real small well tiny pieces. It came with big pieces and I just chopped it all, we put some onion side on top of that we’re done.

All right we going to put a meat in there and we do have animal salt because salt to taste and salt it more later, add a little pepper, add pepper to taste whatever you like, we like the spice put it in there so it will taste good and put some Italian seasoning, I like to put a lot of Italian seasoning that’s about right. Same as stew beef there are things to start to turn brown I’m just going to keep cooking it about medium high just till it all turns brown because this is nice and seared and once it’s sears I might convinced that it is about the color I wanted to be and nice some brown throughout and it’s cooked all the way through.

I’ll turn it below and let it sit and just keep simmering it and I’ll simmer it for have a long it takes and I keep checking it. I’ll add some liquefying to. We are checking our stew beef our stew beef we will see it, it is cooked. I have make sure it has kept some juice in it and all the time I’ve been stewing it to nice and slow and slow simmer and about medium low, little higher than that and just left it simmer and it is just I can style it with four and tear it apart juicy tender as well as it is in the beef that means I’m ready to cook my potatoes in. Let me show you how you love potatoes ready. But I put my potatoes up is small and it is and little what pieces and that in when I put them in the water. You want to put your potatoes in the water because you don’t want to loose the starch. If you leave as it is not you’ll put some water this are loosing that starch. That starch is what we get all the flavor. And you say take the water off of those potatoes and I will take those potatoes and I put the strain into the stew beef.

Now, I have my potatoes on chop that small, I rushed them off real quick; I’ll drain the water off with them and I have my stew beef, my stew beef is cooked nice and tender and juicy and I’m going to add my potato strip so that it’s about 10 to 12 potatoes about five pounds I guess somewhere on there. I use a little bit more and that good beef and I like to have one more flavors on stew beef. Now we fill the pot up if you notice we fill the pot up and now there’s liquid way down in and we will have some more juice and it is possible and what we’re going to do is we’re going to take that better than bouillon chicken base and put it in there we put about teaspoon for about every two cups of water that we’re going to use. We don’t have water is got to about come out and we’ll pull out bubble out and while we are with warm the dressing is calls for a teaspoon for water and I did for two because I bubble all the water out and after it bubbles out it leaves behind the natural flavor of chicken stock. There’s one. I'm going to put enough liquid in this to cover my potatoes.

Now we get this done with the liquid after the tops it were just about covering it we’re going to just sizzle a little bit more and we’re just going to make sure that we cover a minute of two cups of water, make sure we cover all our potatoes and cover them a little stir on that all nice. If you don’t have chicken stock that’s fine, you can use water just pour water strip and just make sure your salt and pepper to taste, you have to season your order to salt and pepper that’s fine works out fine we’ve got so much flavor here, we got beef anyway and the beef stocks in there it is as wonderful, we’ve cooked this beef so long, we have created our own beef stock and if you don’t want to use chicken stock they have better than bouillon also beef base instead of chicken base you could use instead of chicken base.

I probably would have done that better if we use the beef base if I have some, if I had the chicken so I use this. I got said you can use your water and a salt and pepper if you won’t use but I’ll really make sure I’ve done enough so there it’s covered, everything is covered and it’s mixed well. Now, I’m going to turn this out to about four or five for my heat a little bit medium low, little behind medium low, let it simmer and let it sit there we’ll leave on it and simmer for how ever long it takes for that meat and those potatoes to start becoming one and start becoming like a hash and we’re going to ask some cream to it and make a nice cream sauce to put it on top of the margarine. That’s will all be very good.

Right here I’ve got things along set, I will simmer a little bit high and I’m watching it and stirring it and I don’t want to simmer that much just simmer a little bit just to your potatoes gets soft and I’ve been cooking with some total chime I guess so come it all three hours. I’ll cook the meat for about an hour and a half an hour 45 minutes until the potatoes in there I have it cooked and about an hour maybe an hour and a half because everything is soft and see everything is wonderful and I see all the meat you see there the stew beef and the potatoes and I put two whole onions in there and you cannot even see on. Look your children would not even know that they’re eating onions. You feed them onions to whole onions in there just cooked to become one. Now right at the end of our list we take ourselves some half and half, some cream water and you can use milk where everyone is doing and paying them. We put it right in there. Put about a half cup butter cup whatever it takes just to change your color to see our color just changed. This is the color that we’re looking for. You would not believe the flavor that you get when you got the onion and you’ve got the stew beef and the potatoes and they are also soft and put together nicely is just wonderful and then the half and half, the cream on there makes it nice cream soft and they will put on that right on top of some grits and I’ll eat so much I’ll be full. I guarantee.

Okay with sugar how we plate this what we do is you take a little grits put it right in the middle of our bowl, I have my grit soup and the lowest whole to sit in there so going to open up that war getting nice and take my grandma’s beef stew hash we got milk in there and the cream and I just take spoon full of it and let’s place it right on top of the grease there like that. Now use what I call flat ball so that can spread that a lot of cool off that makes up thing would be hot. I’m going to put all those stew beef in that a little most beef and you want burning flavor in these meat, the stew beef and the potatoes with the onions, Italian season, let me tell you how good is this and there we have grandma’s stew beef hash. This has been Cooking with Dave, cook grandma’s to beef hash we have cooked grandma’s stew beef hash it looks delicious, it looks wonderful, we took a three counts of beef stew we stew it down in tender juicy add enough five pounds of tomatoes to it, stew the potatoes with the beef and it’s all soft and mushy and have inside there and making the hash that will always go around tough in some grits. It is wonderful you will love grandma’s stew beef hash and you cook this and trust me, you will eat these two times a month at least this is just that is good and remember, I am Dave, the world’s greatest chef and said so right here on my apron so it must be true.

Transcription by: Scribe4you Transcription Services