Best Randys Old Time Beef Stew Recipes

Old-Time Beef Stew (Paula Deen) image

Provided by SweetsLady

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs stewing beef
2 tablespoons vegetable oil
32 ounces beef broth
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 -2 bay leaf (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 1 dash clove
3 large carrots, sliced (I use baby carrots)
4 red potatoes, quartered
3 celery ribs, chopped (I omit this)
2 tablespoons cornstarch

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!

Nutrition Facts : Calories 384.3, Fat 12, SaturatedFat 3.8, Cholesterol 96.8, Sodium 1147.9, Carbohydrate 32.4, Fiber 4.2, Sugar 5.5, Protein 38.1

Old-Time Beef Stew Recipe Courtesy Paula Deen image

Provided by Robyn

Categories Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs stewing beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 -2 bay leaf
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or 1 dash ground cloves
3 large carrots, sliced
3 celery ribs, chopped
2 tablespoons cornstarch

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 image

Provided by red white kitchen

Categories Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs beef stew meat
2 tablespoons shortening
1 teaspoon Worcestershire sauce
1 minced garlic clove
1 medium onion
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
6 carrots
6 potatoes
1 lb frozen pearl onions
2 cups frozen peas (optional)
3 tablespoons flour

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.