Whatcha Got Stew!

Old Thoms shares his process for making "Whatcha Got Stew," a hearty dish created by cleaning out his fridge after a grocery trip (0:00 - 1:13). He emphasizes that the secret to a great stew is using quality protein, browning it well to build flavor, and keeping the "scrapings" (fond) from the pan. The cooking process includes: • Protein Preparation (2:40 - 4:53): He uses a mix of bison, wild hog, and beef chuck, coating them in a seasoned flour mixture (salt, pepper, thyme, smoked paprika) and browning them in bacon grease and avocado oil. • Deglazing & First Veggies (5:34 - 7:42): Thoms roasts garlic, deglazes the pan with red wine to lift the flavorful bits, and adds the "trinity" of onion, bell pepper, and celery. • Simmering (8:21 - 10:14): He combines the meat and veggies with beef broth and stewed tomatoes, adding bay leaves for depth before simmering for about an hour. • Final Touches (10:29 - 11:31): He adds carrots, mushrooms, more onions, and red-skinned potatoes for the final stretch of cooking. After an hour of simmering, the finished stew is served with homemade bread. Thoms notes that the stew tastes even better after sitting in the fridge, making it an ideal candidate for meal prepping and freezing (12:02 - 12:28).