Thinking about Sunday lunch there are so many traditional recipes that it is really a difficult task to choose the one that is really our favorite. The beef stew is the one that wins over everyone! Its slow cooking, the few and essential aromas necessary to make it so good, make it a recipe that no one can not love.
Like all recipes of the past they require a lot of patience for a great success. So all you have to do is put the casserole on the fire and forget about it, so in the meantime you can dedicate yourself to some tasty side dish such as baked vegetables, delicious and genuine.
So for lunch time everything will be ready and finally you can enjoy the beef stew to make Sunday lunch special. Here is the full recipe for beef stew from Paula Deen. You can follow the recipe step by step to make really delicious beef stew.
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
How to make beef stew
Heat the oil in a casserole and brown the meat. Then add water, Worcestershire sauce, garlic, bay leaves, onion, salt, pepper, paprika, sugar and allspices.
Cover the casserole and let the meat simmer for 1 ½ hours. Remove bay leaves and garlic clove.
Add all vegetables, carrots, potatoes and celery. And cook for another 30 to 40 minutes.
To make gravy thicker, take 2 cups of hot liquid from beef stew. In a separate bowl, combine ¼ cup water and cornstarch. Mix it until smooth then add it to hot liquid, mix it and return back to the cooking pot. Stir well until combined and started to make bubbles.
Remove from heat. Garnish with fresh parsley and serve.
Paula Deen Beef Stew Recipe
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
Instructions
- Heat the oil in a casserole and brown the meat. Then addwater, Worcestershire sauce, garlic, bay leaves, onion, salt, pepper, paprika, sugar and allspices.
- Cover the casserole and let the meat simmer for 1 ½ hours. Remove bay leaves and garlic clove.
- Add all vegetables, carrots, potatoes and celery. And cook for another 30 to 40 minutes.
- To make gravy thicker, take 2 cups of hot liquid from beefstew. In a separate bowl, combine ¼ cup water and cornstarch. Mix it untilsmooth then add it to hot liquid, mix it and return back to the cooking pot. Stir well until combined and started to make bubbles.
- Remove from heat. Garnish with fresh parsley and serve.
