Paula Deen Old-Time Southern Beef Stew Recipe

Paula Deen Old-Time Southern Beef Stew Recipe turns stew beef, red potatoes and carrots into a thick, savory gravy-style stew in 2 hours 10 minutes. Save this cozy Southern comfort food dinner for Sunday dinner, church supper or a cold weeknight, because it feeds 10 from one big pot.

Brown the beef hard in hot oil before any water goes in, since that dark crust is where most of the stew's flavor comes from. Skip it and you get pale, boiled-tasting meat in a thin broth.

Paula keeps the vegetables out until the beef has simmered 1 1/2 hours, so the carrots and potatoes stay whole instead of turning to mush. She also finishes with a cornstarch slurry stirred into some of the hot liquid, which thickens the gravy without lumps.

Paula Deen Old-Time Southern Beef Stew Recipe

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

2

hours 

Calories

260

kcal

Chunks of beef simmer until fork-tender in a lightly spiced broth with a pinch of allspice and cloves. The carrots, potatoes and celery go in later, and a quick cornstarch slurry turns the liquid into a glossy gravy.

Ingredients

• 2 lbs stew beef
  

• 2 tablespoons Vegetable oil
  

• 2 cups water
  

• 1 teaspoon Worcestershire sauce
  

• 1 clove peeled garlic
  

• 1 or 2 bay leaves
  

• 1 medium sliced onion
  

• 1 teaspoon salt
  

• 1 teaspoon sugar
  

• 1/2 teaspoon Pepper
  

• 1/2 teaspoon paprika
  

• 1 dash or ground cloves allspice
  

• 3 large sliced carrots
  

• 4 quartered red potatoes
  

• 3 ribs chopped celery
  

• 2 tablespoons cornstarch
  

Directions

• Brown the beef: Heat 2 tablespoons vegetable oil in a large heavy pot over medium-high heat. Then add 2 pounds stew beef and brown it well on all sides.
• Add the seasonings: Pour in 2 cups water, 1 teaspoon Worcestershire sauce, 1 peeled garlic clove, 1 or 2 bay leaves and 1 sliced medium onion. Stir in 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, 1/2 teaspoon paprika and a dash of ground cloves allspice.
• Simmer the beef: Cover the pot and simmer for 1 1/2 hours. When the time is up, fish out the bay leaves and garlic clove.
• Add the vegetables: Add 3 large sliced carrots, 4 quartered red potatoes and 3 chopped celery ribs. Cover again and cook 30 to 40 minutes longer, until the vegetables are tender.
• Make the slurry: Ladle 2 cups of the hot liquid into a separate bowl. In another small bowl, stir 1/4 cup water into 2 tablespoons cornstarch until smooth, then mix it into the hot liquid.
• Thicken the gravy: Pour the mixture back into the pot. Stir and cook until the gravy turns bubbly and thick, then serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this beef stew in a slow cooker?

Yes, brown the beef on the stovetop first, then move everything except the cornstarch to the slow cooker. Cook it on low for 8 hours, add the vegetables for the last 3 to 4 hours, and thicken the gravy at the end.

How long does leftover beef stew keep?

Leftovers keep in an airtight container in the fridge for 3 to 4 days. The gravy thickens as it sits, so add a splash of water when you reheat it on the stovetop.

Can I freeze this stew?

You can, though the potatoes get a little soft and grainy after thawing. If you plan to freeze it, leave the potatoes out and add fresh ones when you reheat.

Can I use flour instead of cornstarch to thicken it?

Flour works as a swap, but it needs more cooking time to lose its raw taste. Use about 3 tablespoons whisked into cold water, and simmer a few extra minutes until the gravy turns glossy.

Why is my beef still tough after simmering?

Tough beef usually means it needs more time, not less, because stew meat only turns tender once the connective tissue breaks down. Keep the heat low, keep the lid on, and give it another 20 to 30 minutes.