Paula Deens Old Time Beef Stew Recipes

OLD-TIME BEEF STEW RECIPE COURTESY PAULA DEEN

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.

OLD-TIME BEEF STEW (PAULA DEEN)

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!

PAULA DEEN'S OLD-TIME BEEF STEW

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, 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.

OLD TIME BEEF STEW

Steps:

• In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
• Slice onion very thin and pull apart rings.
• Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
• Remove bay leaf.
• Peel and quarter carrots.
• Peel and slice potatoes into 2 inch pieces.
• Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
• Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
• Slowly blend 1/3 cup cold water into 3 tablespoons flour.
• In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
• Add frozen peas, stir and cook three minutes longer.