Paula Deen Beef Stew

Paula Deen Beef Stew loads your pot with chunky carrots, parsnips, potatoes, and tender stew meat in a rich sherry broth. It feeds 8 in about 80 minutes and belongs on the table the moment the weather turns cool. This is Sunday supper food built for a crowd.

Browning the beef is the step that separates a great stew from a forgettable one. Paula calls for sautéing in half batches with bacon fat, and that matters. Crowding the pan steams the meat instead of searing it, so the broth never builds that dark, rich color.

Cut all your vegetables about the same size so nothing turns to mush before the beef gets tender. This stew tastes better the next day, so making it ahead works in your favor. Pull the bay leaves before serving.

Paula Deen Beef Stew

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

495

kcal

A hearty one-pot stew with seared beef, chunky root vegetables, and a sherry-spiked broth simmered until everything is fall-apart tender.

Ingredients

• 1 cup largely diced carrots
  

• 1 cup largely diced celery
  

• 2 cups largely diced onion
  

• 1 cup largely diced parsnips
  

• 1 cup largely diced bell pepper
  

• 1 cup sliced scallions
  

• 1 cup chopped fresh parsley
  

• 4 cups largely diced potatoes
  

• 2 1/4 lbs largely diced stew beef
  

• 52 oz unsalted beef stock
  

• 2 bay leaves
  

• 1 tablespoon, plus more for dusting Paula Deen House Seasoning
  

• 1/2 cup or olive oil rendered bacon fat
  

• 2 cups sherry

Directions

• Brown the beef: Dust stew meat with Paula Deen House Seasoning. Sauté meat with 1/4 cup bacon fat or olive oil, in 1/2 batches. Fully brown meat, pull it from pan and set aside.
• Build the stew: Add onions to bacon grease and sauté until golden brown. Add sherry and deglaze pan, scraping to release. Take onions out and add to sautéed beef. Add 1/4 cup bacon fat to pan and sauté remaining vegetables. Add butter and 1/2 cup flour. Blend in and cook for one minute. Add 1 cup sherry then add beef stock heat, bay leaves and seasoning and simmer for 45 minutes or bake at 350 °F for 1 to 1 1/2 hours until meat is tender.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use red wine instead of sherry?

A dry red wine like Merlot works and gives the broth a deeper color. Two cups of sherry is a lot, so the swap will change the flavor noticeably. Stay away from cooking wines with added salt. The result will be different but still rich and full.

How long does leftover beef stew keep?

It keeps 3 to 4 days in the fridge in a sealed container. It also freezes well for up to 3 months. The potatoes may soften a bit when thawed, but the flavor only gets better with time.

Can I prep the vegetables the night before?

Dice everything and store it in a sealed bag or container in the fridge. Keep the potatoes in cold water so they do not brown. When you are ready to cook, drain and pat them dry before adding to the pan.

My stew came out thin and watery. What went wrong?

The butter and flour step is what thickens the broth. Make sure you cook that mixture for a full minute before adding the liquid. If the stew still looks thin after simmering, let it cook uncovered for another 10 to 15 minutes to reduce.

How should I garnish and serve this stew?

Paula finishes each bowl with sliced scallions and fresh chopped parsley right before serving. Crusty bread or a wedge of cornbread on the side soaks up the broth. A simple green salad rounds out the meal.