good morning everyone hillbilly Jill here with North Texas official gardening canning recipes little bit everything we look at that fog it is probably about 38 degrees this morning and we are expecting a winter storm this evening maybe up to two inches of ice in snow so what's on our agenda today I'm going to make a hearty beef stew stay tuned okay folks we're ready to get started on our beef stew and there's nothing better to eat than a hearty beef stew so let's get going we're starting off with one and a quarter pound of stew beef cut into 1-inch pieces three tablespoons of all-purpose flour two teaspoons of olive oil two cloves of garlic minced two cups of organic beef stock two large onions 1 bay leaf 1/8 of a teaspoon of some rosemary we have a quarter of teaspoon of black pepper we have two cups of carrots we have two medium potatoes cut into 2-inch pieces and we have one large turnip turnips or optional you do not have to add them to them we're adding it to our stew because again we want a hearty beef stew but we grew these and we try to use everything that we grow in something and I so this is going to flavor it up and we have a quarter cup of water let's get started ok to start out we've got our olive oil in a 6 quart Dutch oven or pan and we have taken our beef and we have salt and pepper dip whatever seasoning you want and then we've tossed it in about maybe a tablespoon tablespoon and a half of flour this is on medium high heat you want it to be pretty hot when you start doing this after I get this started something else I'm gonna do is we went to sprouts yesterday and we picked up some pumpkin seeds now these are good to eat just as they are but what I'm gonna do is I'm gonna roast them and if you want to know how to do that go back and look at my video for roasting a pumpkin seeds and I'll tell you why you want to do that right now we're in the middle of flu and cold season here and it's pretty bad in pumpkin seeds not only have protein which I was very surprised but they're full of zinc so go back and look at that video yeah make your finish some pumpkin seeds and get on them okay now we're gonna add our garlic we're only gonna do this for about one minute okay we cooked the garlic and the meat together for about a minute now we're gonna add our stock is yes our rosemary our black pepper and our bay leaf we're gonna bring this up to a boil and that stuff that was on the bottom of the pan now starting to break up and it's gonna become part of our stew let me yummy yummy okay you see we got it up to Bolling we're gonna kick it down low and we're gonna let it simmer for an hour and a half covered my stews in there a simmering I got all my cousins and my shavings and I'm bringing it out here to miss chicken we've had miss chicken for about nine years we started off with 24 chickens and our coop and they have all passed away from old age nothing else miss chicken is nine years old and we're gonna keep her going as long as we can let's get her fat I don't know if you can see her in there but she's uh right up and oh there she is she's right up under her heat lamp and that's where she likes to be she'll come on down and eat when she's ready but that's my beloved miss chicken miss chicken you stay warm oh she said hello can you say hello miss chicken she sure did all right you stay warm girl we got you some food and water out see you soon okay we've let our stock and our beef and our garlic cook for an hour and a half now we're going to add our potatoes carrots and turnips carrots and don't forget the onions as well stir this up really really good and you know what I don't know if I was gonna like turnips but I grew them for the first time this year and let me tell you something they are quite delicious and i'ma go ahead since I've too added the turnips and the recipe didn't really call for it I'm gonna add some more organic beef broth again we want this to be hearty and beefy we want it today delicious this is gonna be so good tonight when that cold front comes in we're gonna kick this up to about medium for now and then we'll turn it back down once it gets cooking and we're gonna cook it for 30 minutes and then we're gonna discard the bay leaf peanut looks like oh hillbilly Jilly may be buying herself a new stove real soon done that look delicious okay I have all my vegetables at it and I've got it up to a bowling and now I'm gonna put a lid on it and I'm gonna let it simmer for about 30 minutes I still have my half a cup of water and the remainder two tablespoons of flour and this is gonna be the last thing we add and that's what's gonna use to thicken it up oh that smells so good and I'm so eager to dig in hey you can see our potatoes they're starting to get done and our carrots and so I've turned it down to low I'm going to get rid of the bay leaf right now cuz we're done with this baby and now we're going to add our flour and water but before we add our flour and water we're gonna mix it up in a bow and make sure that it has blended very well okay so we're whisking our flour and water together we want it to be blended and we don't want it to be lumpy or chunky or anything like that cuz this is gonna be our thickening agent for our stew I think that looks pretty good so let's stir this and Wow let my friends is going to be as I promised a hearty beef stew and this is gonna make about eight to ten servings I'm gonna add a little bit salt to it then we use the pink Himalayan salt and it's the best up for you has so many minerals and vitamins in it it's gonna be a great dinner for us tonight oh my goodness here you go folks talk about a hearty beef stew this is absolutely delicious we appreciate you guys thank you for watching if you like this video we ask that you click the like button and that you share share to your friends and then we also ask that you subscribe to our channel we have lots more great recipes to share with you all and we appreciate you take care god bless and stay warm