show with you a recipe today that my family loves, it's hearty beef stew with roasted winter vegetables. Sound delicious? It is. So, let's get started. First, I'm gonna pre-heat the oven to 425 degrees.

a great flavor in the vegetables. Now it's time to brown our beef . Little olive oil in there, drizzle and I chose a boneless sirloin steak , it's a leaner kind of meat and it's healthier. Whenever I kinda like to cook meals at home because it's just a

today, I'm gonna be showing you how to make a simple better steak , and you don't need that many ingredients to do so. So, what you'll need is 1 cup of classic Worcestershire sauce; 2-3 pounds of boneless sirloin round or flank steak , today, we'll be using flank steak ; 4 teaspoons of steak seasoning or salt and pepper to taste if you don't have steak seasoning, but we have some lovely seasoning, which we'll be using for our steak today. So, quite simply, the first process, we put our steak into a dip dish, and all we gonna do is marinate that steak with our Worcestershire sauce like so and that will just give a really intense and beautiful flavor ready for grilling. So, we wanna refrigerate that for about 30 minutes to up to 3 hours. The more you can do it, the better because in all of those nice flavors infused into the stake and that will be ready for grilling. So, we'll be back in a little bit and we'll get grilling. So, we have refrigerated our flank steak for about 2 to 3 hours now and it's looking good nice and marinated. So, we've drained off any excess Worcestershire sauce, taking all that out of there and so finally let's season our steak with that steak seasoning. As I said, if you don't have any, you can just use good all salt and pepper of course. So, we'll give that a good chance, do to other side. Now, right beside me, I have my grill pan going there getting nice and hot for our flank steak . So, if you have a barbecue of course and you go grill on that, that's even better to use, but grill pans work just well. Alright, so that's seasoned up nicely, the remaining of that on there, fantastic. Okay, so that's nice and hot now, our grill pan. So let's add our flank steak to the pan. And we wanna cook that. It's on a medium high right now. We wanna cook that for about 15 minutes for a medium rest. So, turn halfway, turn it once and get it cooked through and yeah, then we'll be back. So, steak is done. It's been about 15 minutes. We turned it on the other side and that is gorgeous now, lovely and charred on both sides. Nice grill marks that and nice and juicy as you can see that. Now, make sure, you let your steak rest for at least 10 minutes before slicing into it. That will let those juices redistribute in the meat and also prevents it from drying out, and also the steak continues to cook a few minutes after you've taken it off the heat. So, it's very essential that you just let it rest for 10 minutes before you dive into it, and there you go everyone, really delicious. That's how you make as simply better steak .

if there's something I like to have on Sunday afternoon, it's roast beef , so today, I'm gonna be showing you how to make the best-ever Roast Beef . So, what we'll need is a 3-pound eye round beef roast. We have 2 onions here which we've sliced into quarter-inch rings. We have 2 cups of beef broth. We have 1 cup of red wine. We have 3 tablespoons of all-purpose flour. We have a quarter cup of ketchup. We have 2 tablespoons of teriyaki sauce, 2 tablespoons of Dijon mustard, and 1 tablespoon of balsamic vinegar. Now, we've preheated our oven behind me to 400 degrees Fahrenheit so we're getting that nice and warm for our roast beef , and we have here our roasting pan which we've lightly sprayed with some cooking spray. So, first things first, let us get our onion rings and place them down on the bottom of our roasting pan, and these are gonna tenderize and cook first and just give a great flavor to our beef . So, these onions will also elevate our beef to keep it off the bottom of the pan so it cooks evenly. So, on top of that, we're gonna add our

and that is just gonna give a really great robust flavor...for our beef . Now, we're gonna take 2 tablespoons of our mix and we're gonna reserve that for our gravy later so just gonna eyeball this right now, take about 2 tablespoons. We'll save that for later. Great. Okay, so with the remainder of our sauce, we're gonna spread our beef with, so let's just baste it like so on the top and on the sides of our piece of meat. So we'll keep basting away with our sauce and we'll leave a little bit in the bowl to baste it later as it cooks. So, now, we're gonna roast our beef for about an hour and 15 minutes, or until it gets to a temperature of about 140 degrees Fahrenheit using a thermometer right there, so we'll put it in the oven and we'll come back to it. Fantastic. So we've taken our roast beef out of the oven. We've removed the meat and we've put it onto a cutting board right here, and we've also removed

So medium heat of that, and then we're gonna add in our beef broth. And we're just gonna stir that round a little, picking up any of the brown pieces that we had. And we're