Paula Deen's Old-Time Beef Stew

Cooked beef stew in a brown bowl with a spoon in the bowl.

Paula Deen's Old-Time Beef Stew is an easy classic vegetable beef stew recipe that makes a comforting, delicious meal any time of the year.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2 40

Total Time 2 55

Servings

Calories 389kcal

Author Anne Clark

Equipment

large pot with lid (at least 5 quarts)
measuring cup(s)
measuring spoons
Sharp kitchen knife
Cutting board

Ingredients

2 pounds beef stew meat such as chuck roast cut into small chunks
2 tablespoons vegetable oil
2 cups water See Recipe Note
1 teaspoon worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon paprika
Dash of ground allspice or ground cloves
3 large carrots, sliced
4 red potatoes, quartered
3 ribs celery, chopped
2 tablespoons cornstarch

Instructions

Brown meat in hot oil. Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-½ 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 ¼ 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. Serve with hot buttered biscuits, if desired.

Notes

(A) After the beef has simmered for 1-½ hours, add more liquid if desired. (B) For a thicker stew, add an additional tablespoon of cornstarch to the water. (C) Keep leftovers covered in the refrigerator for up to 3 days.

Nutrition