Old-Time Beef Stew
Prep: 5 min | Cook: 135 min | Servings: 6
Recipe courtesy Paula Deen.
Ingredients
- 2 lb Beef stew meat
- 2 tbsp Vegetable oil
- 2 cup Water, plus 1/4 cup for thickening
- 1 tbsp Worcestershire sauce
- 1 clove Garlic, peeled
- 1 Bay leaf, 1 or 2
- 1 Onion, medium, sliced
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- dash Allspice, ground, or ground cloves
- 3 Carrot, large, sliced
- 3 rib Celery, chopped
- 2 tbsp Corn starch
Directions
- Brown the meat in hot oil. Add the water, Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.
- Remove the bay leaves and garlic. Add the carrots and celery. Cover and cook 30 to 40 minutes longer.
- To thicken the gravy, remove 2 cups of the hot liquid. In a separate bowl, combine 1/4 cup water and the cornstarch until smooth. Mix with a little of the hot liquid and return to the pot. Stir and cook until bubbly.