i don’t eat beef often, but every now and then i see a dish or recipe that makes my mouth water. beef stew is one of them. when i saw paula deen’s comfort food episode, i knew i had to try it!
i love lots of vegetables in my stew so i reduced the meat, bumped up the vegetables and added mushrooms. top this stew over leftover mashed potatoes and you’ll feel comfort all the way to your toes!
- 1-1/4 pounds stew beef
- 2 tablespoons canola oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 2 clove garlic, peeled
- 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- dash ground allspice or ground cloves
- 8 medium carrots, chopped
- 6 ribs celery, chopped
- 2 cups small cremini mushrooms quartered
- 2 tablespoons cornstarch
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, celery and mushrooms. 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.
original recipe from Paula’s Home Cooking: Old-Time Beef Stew