Sunday, April 17, 2011

almost a chef: beef stew

I love too cook and I try to do so every Sunday.  Today, I decided to make stew since I'm not feeling well.  So I went to one of my faves, Ms. Paula Dean, for a yummy recipe.   

I made a few modifications to the below yummy recipe.  I added a 28 ounce can of crushed tomatoes and cremini mushrooms (I didn't measure) because I wanted a heartier broth.  Per some of the comments on the Food Network site, I think that I'm going to use water and beef broth next time for a heartier broth.  My gut is telling me that this stew tastes even better after a few days.  I will definitely be making this again soon.  It was yummy and filling!

Old-Time Beef Stew by Paula Dean


  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons 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 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.

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