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Nutrition Facts
Serving Size 1 (457g) Recipe makes 6 servings
Calories 562
Calories from Fat 305		(54%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 12.4g	62%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 533mg		22%
Potassium 1305mg		37%
Total Carbohydrate 32.2g		10%
	Dietary Fiber 4.2g	16%
	Sugars 5.0g
Protein 31.0g		61%
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Menus using this recipe:

July 19 to July 25, 2008

GaylaV

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Old-Time Beef Stew (Paula Deen)

Recipe #281807 | 2½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: SweetsLady
Jan 26, 2008

One of our favorite stews! Great on chilly nights! My notes are in parentheses. This makes a thick stew.

SERVES 6 (change servings and units)

Ingredients

2 lbs stewing beef
2 tablespoons vegetable oil
2 cups water
1 teaspoon worcestershire sauce
1 garlic clove, minced
1-2 bay leaves (I use 2)
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or clove
3 large carrots, sliced (I use baby carrots)
4 red potatoes, quartered
3 celery ribs, chopped (I omit this)
2 tablespoons cornstarch

Directions

1
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.
2
Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
3
To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!

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Featured Reviews for This Recipe

From: Chef #835092

On Jan 12, 2009

I ADORE this recipe! It does end up with too little liquid at the end, so either enjoy it thick or add more water. I make this without the celery because my husband doesn't like celery, and I use 2 bay leaves, and 1 dash (make sure you don't use any more than one shake of the shaker) of allspice (haven't tried it with cloves). I ALSO make this with russet potatoes because I don't like red potatoes in a stew, they make everything taste sour. LOVE it.

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From: GaylaV

On Jul 20, 2008

We enjoyed this stew but I got the "why are you messing around with stew when it was great before?" No sense of adventure. I am not sure what threw him off. I thought it was quite lovely. I did add in some peas to make it look prettier. I also thickened it with flour as that is what I prefer. *Update: As my husband was heating the leftovers today I mentioned that I thought he hadn't liked it. Turns out it was 'spicy' which came from my liberal turn of the pepper mill (my falult). I guess this is a solid 5 star after all!! Thanks for sharing your recipe.

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