The Chef, You, and I Show features Kathryn Raaker preparing her favorite beef stew, which is made with beef from the Hassell Cattle Company. It’s always a winner. In addition, Kathryn prepares a fresh salad using Cornhusker’s new Balsamic Vinegar spray.

Chef Kathryn Raaker’s Famous Stout Beer Beef Stew


Stew Ingredients

  • 3.5 lbs medium-sized beef stew meat cut into 1 1/2-inch chunks, I used Hassell Cattle Company Wagyu Beef
  • 1/4 cup extra virgin olive oil
  • 6 garlic cloves minced optional – I did not use garlic.
  • 3 1/2 cups beef stock
  • 2 tsp salt or to taste
  • 1 tsp freshly ground black pepper.
  • 2 cups water
  • 18 oz Guinness stout
  • 1 can Tomato soup
  • 3 to 4 cups V8
  • 1 Tbsp Better than Bouillon Beef
  • 2 Tbsp butter
  • 4 medium potatoes peeled and cut into 4 or 5 pieces.
  • 3 to 4 carrots or 10 mini carrots, chopped on the diagonal.
  • 1 Tbsp fresh parsley chopped (I used 1 tsp dried parsley)
  • ½ tsp celery salt
  • 2 tsp Dried Basil
  • 1 leek cleaned and chopped
  • 3 celery stalks chopped
  • ½ cup pitted dried prunes chopped
  • 1 medium-size yellow onion chopped fine.
  • 3 fresh medium-size tomatoes take out the seeds and chop
  • 6 green onions clean take off the very top the slice.

Ingredients for the for the Roux

  • 2 to 3 Tbsp Corn Starch
  • 1 cup cold water


Roux Instructions

  • Make sure you stir the corn starch into the water and stir until there are no lumps put aside.

Stew Instructions

  • After cutting the beef in cubes pat the meat dry
  • In a skillet, spray with Corn Huskers Duck Fat Spray and 1/8 cup of olive oil
  • Heat the pan and then add the meat and brown the pieces.
  • Take the meat out of the pan and put aside in another bowl or pan.
  • Next, heat up the frying pan where you browned the meat. As there are still sediments, add a tablespoon of oil and some more spray, if need be. When it starts to bubble, add the chopped onions and heat them until they sweat. Chop all the vegetables.
  • Add all of the liquids and bouillon, soup stout, V8, water, and all the dry spices. Stir well. In the large pot, add meat and onions, and add all the vegetables into the pot. top on the pot, and put it into a preheated 375-degree oven for 1 hour and 45 minutes then at that time, add the chopped-up prunes. At 2.5 hours, add the roux to the stew and stir. Leave stew in for 10 more minutes and then take it out of the oven and let sit for about 10 minutes.
  • Serves 6 to 8 people. We added cooked Amish Noodles and put them into the in medium size bowls and a cup or more of the stew over the noodles. Also goes well with rice, or just by itself.


Chef Kathryn’s Healthy- Fresh Salad with Feta and Bacon Bits


  • 4 Sweet Miniature Peppers Cleaned and Chopped
  • 1 Small Green Leaf Head of Lettuce Torn in Small Pieces
  • 2 Stocks Celery Cleaned chopped pieces.
  • 5 Baby carrots or one med Carrot, sliced
  • 10 Miniature or Baby tomatoes sliced in half.
  • 10 Green or Black olives optional
  • 3 tsp Bacon Bits
  • 2 to 4 Tbsp Feta Cheese crumbled


  • In a bowl, add lettuce and all chopped ingredients, mix together, and add bacon bits and feta cheese to the top of the salad. To finish it off, I Sprayed the Hew Cornhuskers Gourmet Balsamic Vinegar Spray on top of our salad. Serves 4 to 6 people.


I Sprayed the new Cornhuskers Gourmet Balsamic Vinegar Spray on our salad. If you prefer, you can just add a balsamic vinaigrette.

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