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Old-Time Beef Stew

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

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

Directions

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 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 hot liquid and return mixture to pot. Stir and cook until bubbly.