Main Dish

The Best Beef Stew

May 10, 2016
Course




beefstew

The Best Beef Stew!!

Okay, of course, I may be a bit bias, but hear me out. Beef stew is one of my favorite comfort foods. I’m really particular about it too lol I’ve did so much trial and error. But, I’ve finally figured out a recipe that I love. I hope you love it too.

This recipe is long and detailed, because I tried to be beginner cook friendly. I also included a crockpot version! If you’d like to see more crockpot recipes, let me know in the comments!

RECIPE:
I use a chuck roast and just slice it into one inch chunks, because the packaged stew meat never tenderizes enough for me no matter how long I cook it! Not a fan.




I season the meat with onion and garlic powder, a lil salt/pepper, and 1 tablespoon of Worcestershire sauce. Then sprinkle about 3/4 cup of flour and toss it to coat. Heat enough oil to cover the bottom of your pot. Maybe 1/4 cup. Brown meat 1 min per side. Do this in batches so that the meat actually browns and not just steams from overcrowding the pot. Remove from pot but leave the brown bits that are stuck to the bottom of the pot. That’s called the “fond” (who knew it had a name??) it’s where all of your flavor comes from. Looks burnt, don’t be alarmed it isn’t.

Now add one chopped onion and a couple teaspoons of minced garlic. Sauté till translucent. Sprinkle in a tablespoon and a half of flour then stir for a few secs to cook out that flour taste. Then drop 2 teaspoons of tomato paste in. Stir it around. Next I pour 1 cup of red wine. Don’t worry, the alcohol content of the wine will evaporate after 20-30 secs of cooking. My stew won’t make ya tipsy! However, you can use beef broth instead if you prefer. Only a 1 cup tho, for now.

Allow it to come to a slight boil. This will loosen “the fond”. Stir until it starts to thicken. Keep the heat at medium. Add meat back to the pot (the smell in your kitchen will be amazing at this point, you’re welcome!) and then pour in either 4 cups of beef broth or 4 cups of water and drop in 4 beef bouillon cubes. Cover and allow to simmer for an hour.

Then add vegetables of your choice. I use potatoes, carrots, and celery. Taste and adjust your seasoning if needed. Cook for another hour. If using peas, add them in during the last 10 mins of cooking time if frozen.
Please don’t hurt my feelings and eat this without some sweet cornbread!



Print Recipe
The Best Beef Stew- Crockpot Version Included
Course Main Dish
Prep Time 20 mins
Cook Time 2 hours
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 20 mins
Cook Time 2 hours
Passive Time 1 hour
Servings
people
Ingredients
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Chicken Cordon Bleu (Cajun Style)

May 10, 2016
Cuisine
Course

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Chicken Cordon Bleu is perfect as it is. Elegant and delicious! But, in true Coop fashion, I added a slight Cajun twist. Incorporating a few Cajun spices woke that chicken up! This is my take on a wonderful, French classic! Check out my YouTube video for this recipe. Here, you’ll see step by step instructions. Don’t be intimidated by the fancy title. This entree was a breeze! It was also a lot of fun to make.


You MUST have thin chicken breast, so break out the mallet, Cover the bird with plastic wrap, and beat it like it back talked you or owes you $$ whatever works. Wait, preheat your oven to like 350.. Whatever feels safe. Ok now back to the ? season it.Here’s where my Cajun twist comes in. Add those Cajun spices! Yum

Now grab a slice of ham. Any kind except honey! No sweet meat today! Now a slice of cheese. I used Gruyere because it made me feel special that day, but Swiss works! Roll the chicken and let him chill in the fridge for awhile.

Take him out after 15-20 mins. Throw way that plastic wrap. We can’t eat that, boo! Now, secure him with toothpicks if it’s being a jerk and unrolling.

Plate some breadcrumbs and season it with salt, pepper, onion & garlic powder. Then put an egg and some milk in a bowl (egg wash!) Now, roll that guy in some flour, dip in egg, then breadcrumbs.

Take him over to the stove that should have a hot skillet with a lil oil in it waiting for him, because I mentioned that earlier right? ? Brown ALL four sides of this guy. Then, place him in a greased dish (or leave it in the skillet if it’s an oven safe one) and bake for 15-20 mins or however long it takes until he’s no longer pink inside. But don’t over cook!

Now, I’ll be honest. This sauce was an accident that ended up making sense (story of my life??) But, it’s honestly soooo yummy! So, don’t skip it!

Hope you try this!!!

Love,

B. Coop

Print Recipe
Chicken Cordon Bleu (Cajun Style)
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Instructions
Chicken
  1. Pound out chicken using a mallet or meat tenderizer between two sheets of plastic wrap.
  2. Season both sides with Cajun spices.
  3. Spread on the Dijon mustard and layer 1 slice of ham and 1 slice of cheese.
  4. Roll tightly with the plastic wrap.
  5. Continue with each breast then refrigerate for 15-20 mins.
Breading
  1. Set up a breading station with 3 different bowls. One for the flour, egg mixture(whisk milk and eggs together), and breadcrumbs.
  2. Remove chicken from the refrigerator and discard plastic wrap, Secure each roll with toothpicks to prevent unrolling.
  3. Dredge each roll in the flour, then egg mixture, and lastly the breadcrumbs,
  4. Allow the chicken to rest while you heat the oil in an oven safe skillet.
Frying
  1. Heat the oil until it sizzles when a small amount of flour is sprinkled into the skillet
  2. Preheat your oven to 350 degrees F.
  3. Fry each chicken cordon bleu for 3-4 mins per side.
  4. Transfer skillet to the oven for 12-15 mins or until chicken reaches 165 degrees internal temp.
  5. Allow to rest for 5-10 mins before slicing.
Sauce
  1. Melt butter and saute garlic for 1 min.
  2. Pour in the heavy cream and bring to a simmer.
  3. Add cheeses.
  4. Simmer until cheese melts completely.
  5. Taste and adjust seasoning. Add salt and pepper as needed.
  6. Toss in some fresh chopped basil and parsley.
  7. Enjoy!!
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