Paula Deen Old Time Beef Stew Recipe
There is nothing like a warm bowl of comfort on a cold night. This Paula Deen Old Time Beef Stew Recipe is a true family favorite in my house. I love how the kitchen smells when the beef simmers on the stove.
Ingredients
- 2 lbs beef stew meat: Cut into 1-inch cubes for even cooking.
- 1/4 cup all-purpose flour: This helps brown the meat and thicken the stew.
- 1 tsp salt: To bring out all the savory flavors.
- 1/2 tsp black pepper: Adds a tiny bit of heat.
- 1 tsp garlic powder: Gives the beef a great savory boost.
- 3 tbsp vegetable oil: Used for searing the meat in the pot.
- 4 cups water: This creates the base for your delicious gravy.
- 1 medium onion: Chopped into large chunks.
- 3 large potatoes: Peeled and cut into cubes.
- 4 large carrots: Peeled and sliced into thick rounds.
- 2 stalks celery: Chopped into bite-sized pieces.
- 1 bay leaf: Adds a subtle earthy aroma to the liquid.
- 1 tsp Worcestershire sauce optional: For an extra layer of richness.
Instructions
Prepare the Beef Coating
- Mix the flour, salt, pepper, and garlic powder in a small bowl. Toss the beef cubes into the flour mixture. Make sure every piece of meat is well coated. Shake off any extra flour before cooking.
Sear the Meat
- Heat the vegetable oil in your large Dutch oven over medium-high heat. Add the beef cubes in a single layer. Do not crowd the pot. Brown the meat on all sides until it looks dark and crispy.
Add the Liquid Base
- Pour the water into the pot with the browned beef. Use your wooden spoon to scrape the bottom of the pot. Those brown bits are full of flavor. Add the Worcestershire sauce and the bay leaf now.
Let the Stew Simmer
- Bring the liquid to a boil. Then, turn the heat down to low. Put the lid on the pot. Let the beef simmer for about one hour. This makes the meat very soft and tender.
Chop the Fresh Vegetables
- While the meat simmers, peel and chop your vegetables. Cut the potatoes, carrots, and onions into similar sizes. This ensures they all finish cooking at the same time. Keep the celery pieces fairly thick.
Add the Vegetables
- After the beef has cooked for an hour, add the vegetables. Stir them into the liquid. Make sure the vegetables are mostly covered by the water. Add a little more water if the pot looks dry.
The Final Cook
- Put the lid back on the pot. Simmer the stew for another 45 minutes to one hour. The potatoes and carrots should be very fork-tender. The sauce will naturally thicken from the flour on the beef.
Season and Serve
- Remove the bay leaf from the pot before serving. Taste the gravy to see if it needs more salt or pepper. Ladle the hot stew into large bowls. Enjoy this meal while it is steaming hot.
Notes
- Sear in batches: If you put too much meat in the pot, it will steam. Brown the beef in two groups for the best crust.
- Use beef broth: For a richer flavor, use beef broth instead of plain water.
- Add red wine: You can replace half a cup of water with red wine. It adds a deep, fancy taste to the sauce.
- Choose the right potato: Russet potatoes will break down and thicken the stew. Yukon Gold potatoes will hold their shape better.
- Add peas at the end: If you like green peas, add them in the last five minutes. This keeps them bright and sweet.
- Slow cooker method: You can brown the meat and then put everything in a crockpot. Cook on low for 8 hours.
- Thicken the gravy: If the stew is too thin, mix a little cornstarch with water. Stir it in at the very end.