Paula Deen Beef Stew

This comforting beef stew by Paula Deen is a hearty, easy-to-make dish perfect for cozy evenings. It’s packed with tender beef and flavorful vegetables, simmered slowly to create a rich, thick gravy. Feel free to use everyday ingredients like red potatoes or substitute with sweet potatoes for a twist. Ideal for a warming family dinner!

Ingredients Needed:

• 2 lbs stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 teaspoon Worcestershire sauce
• 1 clove peeled garlic
• 1 or 2 bay leaves
• 1 medium sliced onion
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 dash or ground cloves allspice
• 3 large sliced carrots
• 4 quartered red potatoes
• 3 ribs chopped celery
• 2 tablespoons cornstarch

How To Make Beef Stew?

1. Brown the meat: Heat vegetable oil in a large pot over medium-high heat. Add stew beef and brown on all sides to lock in the flavor.
2. Add seasonings and water: Pour in water and Worcestershire sauce. Add the garlic clove, bay leaves, sliced onion, salt, sugar, pepper, paprika, and a dash of allspice or ground cloves. Stir everything together, cover, and let it simmer on low heat for 1 1/2 hours to tenderize the beef.
3. Add vegetables: Remove the bay leaves and garlic clove. Add sliced carrots, quartered red potatoes, and chopped celery. Cover the pot again and cook for another 30 to 40 minutes until the vegetables are tender.
4. Thicken the gravy: Take 2 cups of hot liquid from the pot. In a separate bowl, mix 60ml (1/4 cup) water with 2 tablespoons of cornstarch until smooth. Pour the cornstarch mixture back into the pot and stir well. Cook until the stew becomes bubbly and thickened.

Recipe Tips:

• Brown the beef well: Take your time to brown the beef pieces on all sides. This step adds a deep, rich flavor to the stew.
• Use fresh vegetables: Fresh carrots, potatoes, and celery give the stew better texture and flavor than frozen ones.
• Simmer gently: Keep the heat low while cooking to avoid toughening the beef. A slow simmer helps the meat become tender.
• Thicken the gravy properly: Mix the cornstarch with cold water until smooth before adding to the stew. This prevents lumps.
• Season to taste: Taste the stew halfway through and adjust the seasoning with salt or pepper as needed for the best flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover beef stew cool until it reaches room temperature. Then, store it in an airtight container and place it in the fridge. It will stay fresh for up to 3 days.
• Freeze: Allow the stew to cool completely before transferring it to a freezer-safe container, leaving some space for expansion. Freeze the stew for up to 3 months. To thaw, place it in the fridge overnight.
• Reheat: Preheat the oven to 180°C (350°F). Place the beef stew in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes until warmed through.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 235
• Total Fat: 7.6g
• Saturated Fat: 2.8g
• Cholesterol: 58mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2.8g
• Sugars: 5g
• Protein: 19g

Try More Paula Deen Recipe:

• Paula Deen Baked Spaghetti
• Paula Deen Baked Mac And Cheese
• Paula Deen Beef Stroganoff

Paula Deen Beef Stew

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: B Beef Stew

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: 10 minutesTotal time:2 hours 25 minutesServings:6 servingsCalories:235 kcal Best Season:Suitable throughout the year

Description

This comforting beef stew by Paula Deen is a hearty, easy-to-make dish perfect for cozy evenings. It’s packed with tender beef and flavorful vegetables, simmered slowly to create a rich, thick gravy. Feel free to use everyday ingredients like red potatoes or substitute with sweet potatoes for a twist. Ideal for a warming family dinner!

Ingredients

• 2 lbs stew beef
  
• 2 tablespoons vegetable oil
  
• 2 cups water
  
• 1 teaspoon Worcestershire sauce
  
• 1 clove peeled garlic
  
• 1 or 2 bay leaves
  
• 1 medium sliced onion
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 1/2 teaspoon pepper
  
• 1/2 teaspoon paprika
  
• 1 dash or ground cloves allspice
  
• 3 large sliced carrots
  
• 4 quartered red potatoes
  
• 3 ribs chopped celery
  
• 2 tablespoons cornstarch

Instructions

1. Brown the meat: Heat vegetable oil in a large pot over medium-high heat. Add stew beef and brown on all sides to lock in the flavor.
   
2. Add seasonings and water: Pour in water and Worcestershire sauce. Add the garlic clove, bay leaves, sliced onion, salt, sugar, pepper, paprika, and a dash of allspice or ground cloves. Stir everything together, cover, and let it simmer on low heat for 1 1/2 hours to tenderize the beef.
   
3. Add vegetables: Remove the bay leaves and garlic clove. Add sliced carrots, quartered red potatoes, and chopped celery. Cover the pot again and cook for another 30 to 40 minutes until the vegetables are tender.
   
4. Thicken the gravy: Take 2 cups of hot liquid from the pot. In a separate bowl, mix 60ml (1/4 cup) water with 2 tablespoons of cornstarch until smooth. Pour the cornstarch mixture back into the pot and stir well. Cook until the stew becomes bubbly and thickened.

Notes

• Brown the beef well: Take your time to brown the beef pieces on all sides. This step adds a deep, rich flavor to the stew.
• Use fresh vegetables: Fresh carrots, potatoes, and celery give the stew better texture and flavor than frozen ones.
• Simmer gently: Keep the heat low while cooking to avoid toughening the beef. A slow simmer helps the meat become tender.
• Thicken the gravy properly: Mix the cornstarch with cold water until smooth before adding to the stew. This prevents lumps.
• Season to taste: Taste the stew halfway through and adjust the seasoning with salt or pepper as needed for the best flavor.

Keywords:Paula Deen Beef Stew