Categories: Beef, Main Dish, Paula Deen, Stew

Ingredients

• 2 lbs stewing beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 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 clove
• 3 large carrots, sliced
• 4 red potatoes, quartered
• 3 celery ribs, chopped
• 2 tablespoons cornstarch

Directions

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.

2. Cover and simmer 1-1/2 hours.

3. Remove bay leaves.

4. Add carrots, potatoes, and celery.

5. Cover and cook 20-30 minutes longer or until vegetables are cooked.

6. 3 To thicken gravy, remove 2 cups hot liquid.

7. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.

8. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened.

Email to a friend | Print this recipe | Back