Old-Time Beef Stew (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 135 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ingredients:
2 pounds stew beef |
2 tablespoons vegetable oil |
2 cups water |
1 tablespoon worcestershire sauce |
1 clove garlic, peeled |
1 or 2 bay leaves |
1 medium onion, sliced |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
dash ground allspice or ground cloves |
3 large carrots, sliced |
3 ribs celery, chopped |
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. 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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