Description
Paula Deen’s hearty beef stew brings Southern comfort to your dinner table with tender meat and rich, slow-simmered flavors. Generous chunks of beef, root vegetables, and aromatic herbs create a memorable meal that warms hearts and satisfies hungry diners.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) stew beef
Vegetables:
- 1 medium sliced onion
- 3 large sliced carrots
- 4 quartered red potatoes
- 3 ribs chopped celery
- 1 clove peeled garlic
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) vegetable oil
- 2 cups (473 milliliters) water
- 1 teaspoon (5 milliliters) Worcestershire sauce
- 1 teaspoon (5 grams) salt
- 1 teaspoon (4 grams) sugar
- ½ teaspoon (1 gram) pepper
- ½ teaspoon (1 gram) paprika
- 1 dash ground cloves allspice
- 1 or 2 bay leaves
- 2 tablespoons (16 grams) cornstarch
Instructions
- Prepare the meat by heating vegetable oil in a spacious Dutch oven over medium-high heat. Carefully place stew beef pieces into the hot oil, searing each side to develop a rich, caramelized exterior that will enhance the overall flavor profile of the dish.
- Create a flavor base by introducing Worcestershire sauce and water to the browned meat. Incorporate whole garlic clove, bay leaves, thinly sliced onion, salt, sugar, ground black pepper, paprika, and a subtle hint of allspice or ground cloves. Thoroughly combine all ingredients, then reduce heat to low, covering the pot and allowing the beef to slowly tenderize for approximately 90 minutes.
- Elevate the stew’s nutritional value by introducing fresh vegetables. Gently remove bay leaves and garlic clove, then add sliced carrots, quartered red potatoes, and chopped celery. Return the lid and continue cooking for 35 to 45 minutes, ensuring vegetables reach a perfect tender consistency.
- Transform the cooking liquid into a luxurious, velvety gravy by extracting 480 milliliters (2 cups) of hot liquid from the pot. In a separate mixing bowl, whisk 60 milliliters (1/4 cup) of cool water with 2 tablespoons of cornstarch until achieving a silky, lump-free mixture. Slowly pour the cornstarch slurry back into the pot, stirring continuously to integrate and thicken the stew to a rich, glossy consistency.
Notes
- Sear meat thoroughly to lock in deep, robust flavors before slow cooking.
- Select farm-fresh vegetables for maximum taste and nutritional punch.
- Low and slow cooking transforms tough beef cuts into melt-in-your-mouth tender bites.
- Cold water blending ensures silky-smooth gravy without annoying lumps.
- Taste testing midway allows flavor adjustments for personalized deliciousness.
- Oven braising creates richer depth compared to stovetop cooking methods.
- Chop vegetables uniformly for consistent cooking and beautiful presentation.
- Allow resting time after cooking to let flavors meld and intensify.
- Use cast-iron Dutch oven for even heat distribution and superior results.
- Trim excess fat from beef to prevent greasy texture in final dish.
- Fresh herbs sprinkled at end provide bright, aromatic finishing touches.
- Leftover stew often tastes better next day as flavors continue developing.
- Pair with crusty bread or fluffy mashed potatoes for complete comfort meal.
- Store in airtight container for up to four days in refrigerator.
- Freeze remaining portions for quick future meal solutions.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 235
- Sugar: 5g
- Sodium: 600mg
- Fat: 7.6g
- Saturated Fat: 2.8g
- Carbohydrates: 21g
- Fiber: 2.8g
- Protein: 19g
- Cholesterol: 58mg