Old Time Beef Stew Recipe Courtesy Paula Deen Food

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 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

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.

RED WINE BEEF STEW

Steps:

• Season the meat all over with 2 teaspoons each of the salt and pepper.
• Dip the meat in the flour, then shake off any excess.
• In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
• Working in batches, brown the beef until golden all over, about 10 minutes.
• Transfer the meat to a paper towel-lined platter to drain.
• Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
• Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
• Stir in the mushrooms, carrots, onion, and garlic.
• Cook until the vegetables have softened, about 7 minutes.
• Stir in the remaining ¼ teaspoon each salt and black pepper.
• Stir in the tomato paste and cook for 1 minute.
• Transfer the vegetables to the platter with the meat.
• Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
• Return the meat and vegetables to the pan.
• Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
• Bring the mixture to a boil.
• Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 ½ hours.