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2012

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College Hoops 2K8
Louisville -vs- Connecticut

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Dec 2012

 

 

 

 

W W J D

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Oct 2012

 

 

 

 

BONE CHILLING
Jason Voorhees Kill

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Oct 2012

 

 

 

 

Jason Friday IV
Hood/Hock Screen Test

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Oct 2012

 

 

 

 

At Home With Kitty

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Jun 2012

 

 

 

 

NIGHTMARE RIR
REMASTERED

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Apr 2012

 

 

 

 

LK SHOOT EPISODE 68

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Feb 2012

 

 

 

 

DESERT EAGLE MARK XIX REVIEW – .50AE

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Jan 2012

 

 

 

 

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YouTube Video VVUyRTZRSE9yZEV0Mjl5dFdZZlBnR0dnLnBLMXhkZy05WDZJ
Quick, sped-up take on making the best homemade beef stew I've ever had. Love this recipe! Thank you, Jaclyn! MUSIC Cyberpunk Dark Synthwave - Aggressor By Karl Casey @WhiteBatAudio https://www.youtube.com/watch?v=CPX7xOs2phg Recipe and Instructions By: Jaclyn @cookingclassy7091 https://www.cookingclassy.com/slow-cooker-beef-stew/ INGREDIENTS 2 1/2 lbs chuck roast, trimmed of excess fat and diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed) 2 1/2 Tbsp olive oil Salt and freshly ground black pepper 1 large yellow onion, chopped (1 1/2 cups) 3 medium celery stalks, chopped (1 1/4 cups) 4 cloves garlic, minced (1 1/2 Tbsp) 1/4 cup tomato paste 3 cups low-sodium beef broth or chicken broth, divided 1 Tbsp Worcestershire sauce 1 Tbsp low-sodium soy sauce 1 Tbsp minced fresh thyme (or 1 tsp dried) 1 (7-inch) single sprig rosemary (or 3/4 tsp dried) 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks 1 lb carrots, peeled and cut into 1-inch chunks (don't use thin carrots) 1 1/2 Tbsp cornstarch (depending on how thick you like it) 1 1/2 cups frozen petite peas 1/4 cup minced fresh parsley INSTRUCTIONS Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste. Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet. Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute. Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce, thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley. NOTES To prep this stew in advance: Cut up beef, onions, carrots, celery and garlic the night before cooking (and store separately in the fridge. Wait to chop potatoes so they don't brown). This will give you a huge head start the following morning because this recipe does have a lot of prep work.


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