OLD-TIME BEEF STEW (PAULA DEEN)
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
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
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
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
Make and share this Old Time Beef Stew recipe from Food.com.
Provided by red white kitchen
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
OLD-TIMEY BEEF STEW
Make and share this Old-Timey Beef Stew recipe from Food.com.
Provided by Candace Michelle
Categories Meat
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper and paprika.
- 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.
Nutrition Facts : Calories 230.7, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 271.7, Carbohydrate 5, Fiber 0.9, Sugar 1.9, Protein 14.2
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- 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.
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