The Art of Creating a Hearty Stew

This point it's not fully cooked but it's going to continue to cook once I get it in the stew and then it'll melt right down and get so tender my meat is finished time for my veggies. I'll add my chopped onion, carrot, and jalapeno, and the carrot is gonna add really nice sweetness so I'm gonna add a whole jalapeno here.

The addition of the vegetables adds a pop of color and flavor to the stew, and the carrots will bring a sweet element that complements the savory spices. The jalapenos will add a spicy kick that will balance out the flavors. Reserving one of the jalapenos for later use is also a clever move, as it can be used to add an extra layer of heat to the cornbread.

Next, I'll add a pinch of salt and stir everything together. The vegetables are now glossy and soft, and it's clear that they're going to absorb all the flavors of the stew. The chili powder and baharat spice blend will add a rich, savory flavor to the dish. Bahara is a Middle Eastern spice blend that typically includes cumin, coriander, paprika, nutmeg, and allspice - the addition of these spices will give the stew a unique and complex flavor profile.

I'll also add two cloves of minced garlic, which will add a depth of flavor to the dish. Letting the spices toast for a minute or two will allow them to release their full flavor potential. The aroma in the kitchen is already becoming intoxicating, and it's clear that this stew is going to be something special.

Now it's time to add the tomatoes. I have a 14-ounce can of fire-roasted tomatoes, which will add an extra layer of smokiness to the dish. Along with 14 ounces of beef stock, this will create a rich and savory broth that will help to break down the connective tissues in the meat. Scrape up any tasty bits from the bottom of the pan and add them to the stew - these will now become an integral part of the dish.

The addition of the tomatoes and beef stock will start to thicken the stew, creating a hearty and comforting texture that's perfect for a cold winter's day. The golden raisins are also a clever touch - they'll plump up in the liquid and add a sweet, meaty flavor to the dish. Finally, I'll add a couple of cans of chickpeas, which will add protein and creaminess to the stew.

Stir everything together and season with some salt and pepper. The flavors are now melding together beautifully, and it's clear that this stew is going to be something special. Let it simmer for 1-1.5 hours, allowing the flavors to mature and the meat to become tender and fall-apart.

While the stew is cooking, I'll prepare my cornbread toppings. The cornbread will be fluffy and moist, with extra richness from the bacon. Start by combining dry ingredients - 1 cup of cornmeal, 1 cup of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of baking powder. Add half a teaspoon of baking soda to help create a tender crumb.

Next, whisk together wet ingredients - egg, honey, Greek yogurt, and melted butter. The yogurt will add tenderness and tanginess to the cornbread, while the honey will provide a touch of sweetness. Whisk in chopped jalapeno, crispy bacon, and rough-chopped dry herbs for added flavor and texture.

Fold everything together until it's just combined - don't overmix! Dollop the cornbread mixture onto the top of the stew, and bake at 400 degrees for 25-30 minutes until golden brown. Before serving, sprinkle with fresh parsley to add a pop of color and freshness.

The finished dish is now ready to be devoured. The stew is bubbly and hot, with a perfectly toasted cornbread on top. The combination of flavors and textures is nothing short of magical - the tender meat, the sweet carrots, the spicy jalapenos, and the creamy chickpeas all come together in perfect harmony. It's clear that this hearty stew has been a labor of love, but the end result is well worth the effort.

"WEBVTTKind: captionsLanguage: enspiced beef hot dish with bacon jalapeno cornbread to get started i'm crisping up some bacon because i'm going to use the bacon fat to brown my beef and i'm doing this all in a braiser that's going to get stuck in the oven so this all is built in one pot my bacon is looking really crispy i'll transfer it to a paper towel i'll season my beef now i have three pounds of beef chalk that's been cut into cubes now i'm gonna brown this in batches and that is the sizzle that i want to hear if i add too much meat it's going to lower the temperature of the pan and i'm not going to get that crust so just be patient with this stew is inspired by my love of making chili a cornbread in this same pot okay my meat is looking great right now it's really beautifully browned i'm gonna transfer this to a dish now and then i'm gonna continue browning the rest of my meat and at this point it's not fully cooked but it's going to continue to cook once i get it in the stew and then it'll melt right down and get so tender my meat is finished time for my veggies i'll add my chopped onion carrot and jalapeno and the carrot is gonna add really nice sweetness so i'm gonna add a whole jalapeno here and then i'll reserve the other jalapeno for my cornbread later i'll add a pinch of salt and then i'll stir this around and let these gets off okay my veggies are glossy and soft i've got chili powder and baharat which is a middle eastern spice blend bahara translates to spices in arabic and it's heavy on the savory spices like cumin and coriander and there's some smokiness with paprika and then there's also this gorgeous warmth by way of nutmeg and allspice things that i feel like are underutilized with meats i'm going to add a tablespoon of this and then a teaspoon of chili powder for some heat i'll also add two cloves of minced garlic and i'll let my spices toast for a minute or two mmm it is smelling so good in here already and if you don't have bahara you can pull a few of the spices that are in it and play with the flavors or you can use a different spice blend and take yourself on a different flavor journey garam masala would be really good with this or you can just go straight chili powder the world is your stew oyster the spices smell great i'm ready to add my tomatoes i have a 14 ounce can of fire roasted tomatoes just extra smokiness and 14 ounces of beef stock it's not actually that much liquid because this stew is going to be really thick and hearty and now the liquid is loosening all of those tasty bits at the bottom of the pan so i'm going to scrape those up and make sure they get incorporated i'll add my beef back in and these pieces once this is done cooking are going to fall apart and be so tender now i'm gonna add one of my favorite parts about this stew golden raisins i know this is unexpected but golden raisins had these surprise pops of sweet glee that go with the bahara and make it sing i'm gonna add half a cup of golden raisins and they're gonna plump up in this liquid and get juicy and become almost like meaty candy which is a good thing and lastly a couple of cans of chickpeas and these had a creamy richness and also more protein nick is gonna love it let me stir this in i love that this all comes together in the same pot this is so beautiful i also love all the colors in this and the textures and i'll season with some more salt and pepper and then i'm going to simmer this for one to one and a half hours and let the flavors marry and this meat get fall apart tender i can't wait the only thing left to do is prepare my cornbread toppings this cornbread is fluffy and moist and it has extra richness from my bacon i'm gonna start by combining my dry ingredients i've got one cup of cornmeal one cup of all-purpose flour one teaspoon of kosher salt one teaspoon of baking powder put baking soda has to ruin everything because i'm just going to add half a teaspoon of baking soda but it gets a pass because it's going to make this cornbread extra fluffy and i'll whisk to combine my dry ingredients are combined next i'll whisk up my wet ingredients i've got my egg honey and greek yogurt and the yogurt is gonna add some tenderness and tanginess i'll start by cracking in my egg one tablespoon of honey will add the perfect bit of sweetness and plain whole milk greek yogurt and lastly i have a stick of butter that's melted and cooled slightly because i don't want it to cook the egg and always took a mine it looks great i'll add this to the dry ingredients now and my chopped jalapeno this is gonna be really pretty and speckled in the cornbread and it'll add that great heat and my crispy bacon i'll give this a rough chop and toss it right into the bowl i should have made more so i could eat it right now i'm getting really hungry and i'll fold it all together and that's it this looks great now i'm going to dollop it all over my stew it smells heavenly all right i've got my scoop for the cornbread and i'm gonna dollop my cornbread all over the top and then bake it at 400 degrees for 25 to 30 minutes until it's golden brown i can feel the comfort already oh yeah baby it's bubbly and that cornbread is so toasty before i serve it i'll sprinkle it with some fresh parsley youspiced beef hot dish with bacon jalapeno cornbread to get started i'm crisping up some bacon because i'm going to use the bacon fat to brown my beef and i'm doing this all in a braiser that's going to get stuck in the oven so this all is built in one pot my bacon is looking really crispy i'll transfer it to a paper towel i'll season my beef now i have three pounds of beef chalk that's been cut into cubes now i'm gonna brown this in batches and that is the sizzle that i want to hear if i add too much meat it's going to lower the temperature of the pan and i'm not going to get that crust so just be patient with this stew is inspired by my love of making chili a cornbread in this same pot okay my meat is looking great right now it's really beautifully browned i'm gonna transfer this to a dish now and then i'm gonna continue browning the rest of my meat and at this point it's not fully cooked but it's going to continue to cook once i get it in the stew and then it'll melt right down and get so tender my meat is finished time for my veggies i'll add my chopped onion carrot and jalapeno and the carrot is gonna add really nice sweetness so i'm gonna add a whole jalapeno here and then i'll reserve the other jalapeno for my cornbread later i'll add a pinch of salt and then i'll stir this around and let these gets off okay my veggies are glossy and soft i've got chili powder and baharat which is a middle eastern spice blend bahara translates to spices in arabic and it's heavy on the savory spices like cumin and coriander and there's some smokiness with paprika and then there's also this gorgeous warmth by way of nutmeg and allspice things that i feel like are underutilized with meats i'm going to add a tablespoon of this and then a teaspoon of chili powder for some heat i'll also add two cloves of minced garlic and i'll let my spices toast for a minute or two mmm it is smelling so good in here already and if you don't have bahara you can pull a few of the spices that are in it and play with the flavors or you can use a different spice blend and take yourself on a different flavor journey garam masala would be really good with this or you can just go straight chili powder the world is your stew oyster the spices smell great i'm ready to add my tomatoes i have a 14 ounce can of fire roasted tomatoes just extra smokiness and 14 ounces of beef stock it's not actually that much liquid because this stew is going to be really thick and hearty and now the liquid is loosening all of those tasty bits at the bottom of the pan so i'm going to scrape those up and make sure they get incorporated i'll add my beef back in and these pieces once this is done cooking are going to fall apart and be so tender now i'm gonna add one of my favorite parts about this stew golden raisins i know this is unexpected but golden raisins had these surprise pops of sweet glee that go with the bahara and make it sing i'm gonna add half a cup of golden raisins and they're gonna plump up in this liquid and get juicy and become almost like meaty candy which is a good thing and lastly a couple of cans of chickpeas and these had a creamy richness and also more protein nick is gonna love it let me stir this in i love that this all comes together in the same pot this is so beautiful i also love all the colors in this and the textures and i'll season with some more salt and pepper and then i'm going to simmer this for one to one and a half hours and let the flavors marry and this meat get fall apart tender i can't wait the only thing left to do is prepare my cornbread toppings this cornbread is fluffy and moist and it has extra richness from my bacon i'm gonna start by combining my dry ingredients i've got one cup of cornmeal one cup of all-purpose flour one teaspoon of kosher salt one teaspoon of baking powder put baking soda has to ruin everything because i'm just going to add half a teaspoon of baking soda but it gets a pass because it's going to make this cornbread extra fluffy and i'll whisk to combine my dry ingredients are combined next i'll whisk up my wet ingredients i've got my egg honey and greek yogurt and the yogurt is gonna add some tenderness and tanginess i'll start by cracking in my egg one tablespoon of honey will add the perfect bit of sweetness and plain whole milk greek yogurt and lastly i have a stick of butter that's melted and cooled slightly because i don't want it to cook the egg and always took a mine it looks great i'll add this to the dry ingredients now and my chopped jalapeno this is gonna be really pretty and speckled in the cornbread and it'll add that great heat and my crispy bacon i'll give this a rough chop and toss it right into the bowl i should have made more so i could eat it right now i'm getting really hungry and i'll fold it all together and that's it this looks great now i'm going to dollop it all over my stew it smells heavenly all right i've got my scoop for the cornbread and i'm gonna dollop my cornbread all over the top and then bake it at 400 degrees for 25 to 30 minutes until it's golden brown i can feel the comfort already oh yeah baby it's bubbly and that cornbread is so toasty before i serve it i'll sprinkle it with some fresh parsley youspiced beef hot dish with bacon jalapeno cornbread to get started i'm crisping up some bacon because i'm going to use the bacon fat to brown my beef and i'm doing this all in a braiser that's going to get stuck in the oven so this all is built in one pot my bacon is looking really crispy i'll transfer it to a paper towel i'll season my beef now i have three pounds of beef chalk that's been cut into cubes now i'm gonna brown this in batches and that is the sizzle that i want to hear if i add too much meat it's going to lower the temperature of the pan and i'm not going to get that crust so just be patient with this stew is inspired by my love of making chili a cornbread in this same pot okay my meat is looking great right now it's really beautifully browned i'm gonna transfer this to a dish now and then i'm gonna continue browning the rest of my meat and at this point it's not fully cooked but it's going to continue to cook once i get it in the stew and then it'll melt right down and get so tender my meat is finished time for my veggies i'll add my chopped onion carrot and jalapeno and the carrot is gonna add really nice sweetness so i'm gonna add a whole jalapeno here and then i'll reserve the other jalapeno for my cornbread later i'll add a pinch of salt and then i'll stir this around and let these gets off okay my veggies are glossy and soft i've got chili powder and baharat which is a middle eastern spice blend bahara translates to spices in arabic and it's heavy on the savory spices like cumin and coriander and there's some smokiness with paprika and then there's also this gorgeous warmth by way of nutmeg and allspice things that i feel like are underutilized with meats i'm going to add a tablespoon of this and then a teaspoon of chili powder for some heat i'll also add two cloves of minced garlic and i'll let my spices toast for a minute or two mmm it is smelling so good in here already and if you don't have bahara you can pull a few of the spices that are in it and play with the flavors or you can use a different spice blend and take yourself on a different flavor journey garam masala would be really good with this or you can just go straight chili powder the world is your stew oyster the spices smell great i'm ready to add my tomatoes i have a 14 ounce can of fire roasted tomatoes just extra smokiness and 14 ounces of beef stock it's not actually that much liquid because this stew is going to be really thick and hearty and now the liquid is loosening all of those tasty bits at the bottom of the pan so i'm going to scrape those up and make sure they get incorporated i'll add my beef back in and these pieces once this is done cooking are going to fall apart and be so tender now i'm gonna add one of my favorite parts about this stew golden raisins i know this is unexpected but golden raisins had these surprise pops of sweet glee that go with the bahara and make it sing i'm gonna add half a cup of golden raisins and they're gonna plump up in this liquid and get juicy and become almost like meaty candy which is a good thing and lastly a couple of cans of chickpeas and these had a creamy richness and also more protein nick is gonna love it let me stir this in i love that this all comes together in the same pot this is so beautiful i also love all the colors in this and the textures and i'll season with some more salt and pepper and then i'm going to simmer this for one to one and a half hours and let the flavors marry and this meat get fall apart tender i can't wait the only thing left to do is prepare my cornbread toppings this cornbread is fluffy and moist and it has extra richness from my bacon i'm gonna start by combining my dry ingredients i've got one cup of cornmeal one cup of all-purpose flour one teaspoon of kosher salt one teaspoon of baking powder put baking soda has to ruin everything because i'm just going to add half a teaspoon of baking soda but it gets a pass because it's going to make this cornbread extra fluffy and i'll whisk to combine my dry ingredients are combined next i'll whisk up my wet ingredients i've got my egg honey and greek yogurt and the yogurt is gonna add some tenderness and tanginess i'll start by cracking in my egg one tablespoon of honey will add the perfect bit of sweetness and plain whole milk greek yogurt and lastly i have a stick of butter that's melted and cooled slightly because i don't want it to cook the egg and always took a mine it looks great i'll add this to the dry ingredients now and my chopped jalapeno this is gonna be really pretty and speckled in the cornbread and it'll add that great heat and my crispy bacon i'll give this a rough chop and toss it right into the bowl i should have made more so i could eat it right now i'm getting really hungry and i'll fold it all together and that's it this looks great now i'm going to dollop it all over my stew it smells heavenly all right i've got my scoop for the cornbread and i'm gonna dollop my cornbread all over the top and then bake it at 400 degrees for 25 to 30 minutes until it's golden brown i can feel the comfort already oh yeah baby it's bubbly and that cornbread is so toasty before i serve it i'll sprinkle it with some fresh parsley you\n"