Paula Deen’s Old-Time Beef Stew is an easy beef stew recipe with carrots, potatoes, celery, onions, and seasonings. This classic vegetable beef stew makes a comforting, delicious meal any time of the year. Slow simmered on the stove top for just over 2 hours.
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Welcome to My Kitchen Serenity! It’s my pleasure to share this delicious Paula Deen recipe. This old fashioned southern beef stew is full of all your favorites traditional stew vegetables and perfectly seasoned. My family loves this stew and I hope that you and your family does, too!
Let’s talk a little about Paul Deen before we dig into the recipe. Paula Deen is a well-known chef from Savannah, Georgia. She is best known for her rich, savory, traditional southern meals and desserts.
Ms. Deen has published 15 cookbooks, been on several television cooking shows, has her own line of bakeware and cookware, and owns and operates The Lady & Sons restaurant and Paula Deen’s Creek House with her sons, Jamie and Bobby.
Paula Deen has toured the United States where live audiences can watch her, and sometimes with her sons, prepare a complete meal, then share it with the audience.
She came to Vicksburg, Mississippi, several years ago for a show. My mom and I went to see her show and we really enjoyed it. After the show, my mom purchased this cookbook for me, Paula Deen’s Kitchen Classics, and this cookbook is where this beef stew recipe is from.
Ingredients for Paula’s Old-Time Beef Stew
2 lbs beef stew meat such as chuck roast cut into small chunks
2 Tbsp vegetable oil
1 tsp worcestershire sauce
1 clove garlic
1 or 2 bay leaves
1 medium onion
3 large carrots
4 red potatoes
3 ribs celery
ground all spice or cloves
How to Make Paula’s Old-Time Beef Stew
Step 1. Brown the meat in a hot skillet. This process sears the meat and locks in the juices. You don’t cook the meat through, only the surface gets a quick, brown, crisp outer layer.
Step 2. After browning the beef stew meat, add all the seasonings and water then simmer for 1-1/2 hours. This slow-cooking process will ensure super tender, flavorful meat and rich broth. You will add the carrots, potatoes, and celery later.
Step 3. After the beef, water, and seasonings have simmered for 1-1/2 hours, then add the vegetables and simmer for another 30-40 minutes. Add the cornstarch and water mixture to thicken. Eat and enjoy! This recipe makes 6 servings.
HOW LONG WILL STEW LAST IN THE FRIDGE?
Stew will stay fresh for up to 3 days in the refrigerator. Store stew in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
What Goes with Beef Stew?
Soooo, what are some great sides to serve with beef stew? There are lots of great options. As you can see in my pictures above, we are big fans of biscuits with our beef stew but any bread is great with beef stew. Sometimes we serve beef stew over white rice or egg noodles. Cornbread is a nice accompaniment, too.
Family Nano also has a great list of what to serve with beef stew.
Should Potatoes be Peeled for Beef Stew?
To peel or not to peel, that’s the question. There is no right or wrong answer here. I always peel potatoes (and carrots) for stew but I have no reason why, other than that’s what my mother does. If you choose to keep the peel on, be sure to thoroughly wash the potatoes first. Potato peels do have nutritional value so keeping the peel on may be a good choice for you. However, remove the peel if they are bruised or green.
What Desserts go with Beef Stew?
Beef stew is a pretty hearty meal, so you will probably want to serve something light for your dessert. As mentioned on ehow.com, a bowl of mixed fruits with a dab of whipped cream or cookies would be a great choice.
Additionally, my apricot nectar pound cake would make a great dessert. Its light citrus flavor and thin glaze aren’t too heavy or rich to serve as a dessert after eating beef stew.
What Beef is Good for Stew?
You can usually find a package of “beef stew meat” in your grocery store’s meat section. Typically, beef stew meat comes from the chuck or other inexpensive cuts. Before deciding which cut of beef to use, check out this great article from TasteofHome.com.
How do you Tenderize Stew Beef?
As mentioned above, stew meat is typically from the more inexpensive cuts of beef. In order to make your beef stew as awesome as possible, you will want to make sure that you take appropriate steps to tenderize the meat. This recipe calls for browning the meat in a hot skillet first. This step is very important as it ensures tender, juicy meat.
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Paula Deen's Old-Time Beef Stew
- 2 lbs beef stew meat such as chuck roast cut into small chunks
- 2 tbsp vegetable oil
- 2 cups water See Recipe Note
- 1 tsp worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1/2 tsp paprika
- Dash of ground allspice or ground cloves
- 3 large carrots, sliced
- 4 red potatoes, quartered
- 3 ribs celery, chopped
- 2 tbsp cornstarch
- 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. Stir and cook until bubbly.
If you try this recipe, let me know! I’d love to hear from you!
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You can find Paula’s cookbook, Paula Deen’s Kitchen Classics, here: