 But it's going to be my cornbread dressy cakes. This is going to be a really good supper. It goes to you. It can be cooked in a Dutch oven, a regular pressure cooker, a pressure cooker like an instant pot, which is what I'm going to use today, however you want to do it, even a crock pot. So if you'll just follow the first step directions, and this will tell you how to do it in a crock pot as well. Let's see, we're going to do today, let's cut up a really, really big onion. This meat was marked down a little bit. It was already on sale and marked down, so it's a little brown, but all it is is a little age. You'll just make it taste better. So I'm going to cut this up in chunks. If you can buy these to already cut up, go ahead, but this was on such a good sale. I just bought it this way. There is fat and then there's tendons on a cow. This is actually a bull. You know you eat the cat. You don't eat the cows because they have babies. You mostly eat bulls because they're only good for one thing. Making babies, it only takes one bull to make a bunch of babies. It takes a lot of cows. All right, so let's cut this into cubes. I am going to cut this off because it's more tendony and real thick, chewy type than it is going to be good fat. So if you can't get your knife to cut through it good and easy, it's probably tendon instead of fat. And that's not really something you want to eat. Okay, it says toss your beef in flour, brown in a dutch oven on a medium-high heat with olive oil. So all I'm going to do is toss this, I'll throw my seasoning in once we start the soup and that way it won't burn or anything in the soup. Let's put some in the bottom and we'll put our meat in here and then we'll put the rest of the flour in here. It's a half a cup of flour. Okay, we're just going to toss it good, get it good coated and I mean some people might not do this step but it really makes the meat taste good. It sears it, keeps the juice well, I mean you don't have to worry about searing it from the juices to be in when you're making stew out of it, but it just makes it taste good and it gives your stew a nice gravy at the end. Getting there, it's almost there, you've got to get every little piece brown, but just for the most part, brown. I'm going to get it up and put it in this thing then we're going to start the onion. There's our meat, so we're going to set it aside, I'm going to put it in just a little bit of oil, add our onion and bay leaf, I'm going to let that saute just a minute and then we're going to add the tomato juice and a couple of other spices, boy I can smell that bay leaf already, it gets hot when you do that, it smells so good. Okay, I don't have any tomato paste, so I'm going to be using a tomato bouillon. You can buy tomato and chicken bouillon that's nor in these squares and I'm using that instead of paste today because I do not have any tomato paste and I wouldn't even go to the store just to get tomato paste. So there's our tasty tomato for ten. Tomato bouillon with chicken flavor, so we're going to go ahead and start adding our tomato juice and all these good tidbits of all this meat is going to be in our stew because we're about to deglaze the pan, we're going to be using one cup of water and the juice off of our diced baguette, at least one can of, it's a twenty eight ounce can and I didn't have a twenty eight ounce, I had two fourteen and a half ounces, so I'm just using one of the cans of juice right now. I'm going to let that sit there a minute and then I'm going to scrape all that stuff into it and so all that flavor is going to go into our stew. We're going to put in a little bit of steak and chop, it's not listed in the ingredients but it's listed in the recipe and steak and chop is just like steak seasoning, so just put some in there and then a few shakes of Worcestershire, put you a little bit of Worcestershire in here, I don't have any amount of it, so put you some steak and chop or steak seasoning in here, a few shakes of Worcestershire and get all these nice tidbits off the skillet and into this, let this simmer about four or five minutes and we're going to pour it into our instant pot and let our meat cook. Put this in the instant pot and you can make it on top of the stone for four hours or in the crock pot but I want to eat supper pretty quick, it's already kind of late, I'm going to put my meat in here, that's the great thing about having an instant pot is that you can cook quicker if you want to, you know you don't have to cook it all day long and it's still going to have a really good flavor. So that's going in and it's just an eighth of a cup of brown gravy mix and then we're just going to let this simmer because I'm putting this in the instant pot. I'm going to mix this up and if I think that I need to add a little water I will because I sure don't want it, oh it looks so good, I don't want it sticking in my instant pot from that gravy mix. I probably should have added it after I cooked it, oh don't it look good though. I'm just going to go ahead and put some extra water in it, it's not going to hurt nothing. I'm going to go ahead and put, since I put that gravy mix in there now if you were making this in a crock pot it wouldn't stick anyway or even on the stove top if you watch it close. I'm going to go ahead and add a cup of water in here because we were going to add two cups later anyway and that way my meat's covered. So I'm going to put this in the instant pot and put it on the setting for meat. Alright we're going to put this in here, we're going to add our tomatoes. Then I put the whole two cans in, I left just a little bit in the bottom because I've got extra tomatoes because I didn't have a 28 ounce can, I just have two regular cans. So I'm going to put the lid on, close it up, make sure the steam is long to turn on the meat stew and because these are small pieces I'm going to take the pressure, I want to adjust the pressure to normal. Now when you're cooking in the instant pot even if you set it on 30 minutes it takes a lot longer because it takes time for it to come up to pressure then it starts 30 minutes then it takes time for it to cool down some before you can open it up. I typically do a quick release so that I don't have to wait for too long to open my pressure cooker and we'll do that this time and I'll show you what I'm talking about. We will be back in about 40 minutes to add our veggies. Alright we're doing our last step for our stew. The pressure cookers went off and if you're doing this in a crock pot or in a stew pot then you should have cooked your meat for about four hours and so that it's nice and tender. Mine will be tender from being in this pressure cooker. We're going to lift this up, see it's nice and got a nice gravy in it already. So we're going to add these, go ahead and grab this bay leaf and get it out and see the other one I grab it too. You don't have to get them out, get them out when they get in the bowl. Alright we're going to put in some corn, that's just some corn I cut off the cob the other day. We're going to put in a few peas, I've got to add at least a cup of water because we already added that extra cup. It tells you to put in a packet of Lipton onion soup mix, it's got a lot of good stuff in it that makes it taste good. So we're going to open that pack up and pour that in there and then we're going to turn this pressure cooker back on the stew button again and if you're making this like I said on the stove top you just need to let it simmer until these vegetables get good and done. I'm going to put it on the last and just let it go 20 minutes on the last and that should get good and done. Alright I'm always in a hurry to eat because I'm always hungry so I'm going to release the pressure so we can eat. Boy it's hot and bubbling y'all but we're hungry. So we're going to stir it up, see how it looks, put it on the plate. I'm going to put it on the plate so y'all can see how it looks. A lot of the good stuff is hanging onto the bottom so y'all remember to stir this in between since I put it in the pressure cooker it's kind of hard to do that. It's got a string from the corn. It just shows you it's good fresh corn. And look here we got some homemade dressing cakes to go with it. Best of both worlds, cornbread and stew. Actually it's following me. Dude's head. Oh because I was blocking the air. The smoke's following Tammy. I thought it was following me. This is not a fire outside. Alright. It's hot. I don't want to get burned. But y'all can see how good the beef's done. It's just falling apart done and that's the way we like our roast. Just like that. Everything's good and done and talking about flavor. Now this has got a lot of flavor in it. And if you don't have the exact spices that I used just substitute. Don't worry about it. Just throw something in there. It'll be good. Especially with some cornbread dressing cakes. That's some delicious eating y'all. I hope y'all have a good night. You know what I'm going to do with this thing? I'm going to sop up some of this. Yes I am. Good sop and stew. Get that cornbread in there y'all and sop some of it up. You can make some biscuits if you want to. We like cornbread with this. Y'all have a great day. And thanks for watching Colored Valley Cooks Where We Cook. Like mama did. Bye y'all love ya.