Old-Time Beef Stew (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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One of our favorite stews! Great on chilly nights! My notes are in parentheses. This makes a thick stew. Ingredients:
2 lbs stewing beef |
2 tablespoons vegetable oil |
2 cups water |
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 |
Directions:
1. 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.
2. Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
3. 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!
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