Paula Deen Old Time Beef Stew is my favorite beef stew of all time. I eat it year around. If it’s from Paula you know it’s good!!!
I trust Paula!
This recipe makes a really thick stew. Rich, flavorful and a great meal for any weather.
Now I would be the last to make corrections to a Paula Deen recipe. But when I want a little thinner stew with lotsa’ gravy I do add a couple more cups of water.
That’s not really messing with the recipe. Just making it a little thinner. That’s all!
If your tastes turn to comfort food this time of year give this recipe a try. I don’t think you’ll be disappointed.
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Rich, flavorful and a great meal for any weather.
- 2 lbs stewing beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 teaspoon Worcestershire sauce
- 1 garlic clove minced
- 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 clove
- 3 large carrots sliced
- 4 red potatoes quartered
- 3 celery ribs chopped
- 2 tablespoons cornstarch
- Brown the stew meat in the hot oil. Add the water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours.
- Remove the bay leaves. Add the carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until the vegetables are cooked.
- To thicken the gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup of water and the cornstarch until smooth. Mix with the hot liquid and return the mixture to the pot. Stir and cook until bubbly and thickened.
Enjoy Paula Deen Old Time Beef Stew!
Up Next:
Paula Deen’s Sexy Oxtails – Great Paula Recipe
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Recipe adapted from one by Sweetslady
Photo by Annacia