Old Time Beef Stew Paula Deen Recipes

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OLD-TIME BEEF STEW (PAULA DEEN)



Old-Time Beef Stew (Paula Deen) image

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

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

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

OLD-TIME BEEF STEW RECIPE COURTESY PAULA DEEN



Old-Time Beef Stew Recipe Courtesy Paula Deen image

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

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

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.

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