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Tag: jmar big eagle

WWF Big Eagle Belt Unboxing | ORM HD [WWE]

June 30, 2023August 10, 2025 LKLeave a comment

Reading Time: < 1 minuteQuick unboxing and review of the ORM HD WWF Big Eagle World Championship belt with the painted scratch logos, straight out of the Attitude Era. 4mm zinc plates with HD etching on real leather.

WWF Big Eagle Belt Unboxing | ORM HD [WWE] Reading Time: < 1 minute

 

Quick unboxing and review of the ORM HD WWF Big Eagle World Championship belt with the painted scratch logos, straight out of the Attitude Era. 4mm zinc plates with HD etching on real leather.

 

ORM CONTACT
Website: https://ormbelt.com
E-Mail: ormbelts@gmail.com

Updated: August 10, 2025
Categories: MainTags: aew fight forever, attitude era belt, big eagle belt, dave millican, jmar big eagle, joe marshall, ministry undertaker, omer raess, orm belts, orm leathers, pro wrestling belts, professional wrestling, reggie parks, undertaker, vince mcmahon sex scandal, winged eagle belt, world title, world wrestling entertainment, world wrestling federation, wwe, wwe 2k23, wwe scratch logo, wwf, wwf scratch logo

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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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