Old Time Beef Stew Paula Deen Recipes

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OLD-TIME BEEF STEW (PAULA DEEN)

One of our favorite stews! Great on chilly nights! My notes are in parentheses. This makes a thick stew.

Provided by SweetsLady

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16



Old-Time Beef Stew (Paula Deen) image

Steps:

  • Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours.
  • Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
  • To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!

Nutrition Facts : Calories 384.3, Fat 12, SaturatedFat 3.8, Cholesterol 96.8, Sodium 1147.9, Carbohydrate 32.4, Fiber 4.2, Sugar 5.5, Protein 38.1

2 lbs stewing beef
2 tablespoons vegetable oil
32 ounces beef broth
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 -2 bay leaf (I use 2)
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or 1 dash clove
3 large carrots, sliced (I use baby carrots)
4 red potatoes, quartered
3 celery ribs, chopped (I omit this)
2 tablespoons cornstarch

OLD-TIME BEEF STEW RECIPE COURTESY PAULA DEEN

Make and share this Old-Time Beef Stew Recipe Courtesy Paula Deen recipe from Food.com.

Provided by Robyn

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15



Old-Time Beef Stew Recipe Courtesy Paula Deen image

Steps:

  • Brown meat in hot oil.
  • Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
  • Cover and simmer 1 1/2 hours.
  • Remove bay leaves and garlic clove.
  • Add carrots and celery.
  • Cover and cook 30 to 40 minutes longer.
  • To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
  • Mix with a little hot liquid and return mixture to pot.
  • Stir and cook until bubbly.

2 lbs stewing beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 -2 bay leaf
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or 1 dash ground cloves
3 large carrots, sliced
3 celery ribs, chopped
2 tablespoons cornstarch

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  • Brown meat in hot oil. Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours.
  • Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30-40 minutes longer.
  • To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup of water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Taste test the stew and add additional seasonings, if desired. Stir and cook until bubbly.
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