Best Old Time Beef Stew Recipes

OLD-TIME BEEF STEW (PAULA DEEN)

Steps:

• 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. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
• 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!

OLD-TIME BEEF STEW RECIPE COURTESY PAULA DEEN

Steps:

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

OLD TIME BEEF STEW

Steps:

• In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
• Slice onion very thin and pull apart rings.
• Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
• Remove bay leaf.
• Peel and quarter carrots.
• Peel and slice potatoes into 2 inch pieces.
• Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
• Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
• Slowly blend 1/3 cup cold water into 3 tablespoons flour.
• In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
• Add frozen peas, stir and cook three minutes longer.

RANDY'S OLD TIME BEEF STEW

Steps:

• Preheat oven to 325°.
• Dredge meat in seasoned flour & brown in hot oil.
• Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
• Cover and bake 1 1/2 hours .
• Remove bay leaves and garlic clove.
• Add carrots and celery. & (optional rutabaga &/or stewed tomatoes).
• Cover and cook 45 minutes longer or until vegetables are tender.
• To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth.
• Slowly mix into the stew until desired thicknes.
• Stir and cook over medium high heat until thick & bubbly.
• ENJOY!

OLD TIME BEEF STEW

Steps:

• In a large pot brown the beef in 2T hot oil. Add 2 cups hot water and next nine ingredients. Cover and simmer for 1.5 hours, stirring occasionally. Remove bay leaves and garlic, add vegetables and cook 30 - 45 minutes. For gravy, pour drippings into cup and skim off 1 tablespoon of fat. Stir together fat from 1 tablespoon of four. Slowly add 1 3/4 cup of juices, wisk together and heat until thickened.

OLD-TIME BEEF STEW

Steps:

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