Old-Time Beef Stew
ID: 41205ce7...
A comforting, classic Southern-style beef stew packed with tender beef, hearty red potatoes, carrots, and celery simmered in a rich, flavorful gravy.
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🍳 Cooking Flow
Season the cubed beef with pepper, sugar, salt, garlic, paprika, Worcestershire sauce, and ground cloves. → Brown the seasoned beef with sliced onions and chopped celery in a hot pot with vegetable oil. → Add 2 cups of water and bay leaves, cover, and simmer for 1.5 hours until the meat is tender. → Add cubed red potatoes and carrots, cover, and cook for another 30-45 minutes. → Remove the bay leaves, pour in a cornstarch slurry (cornstarch mixed with cold water) at a rolling boil, and stir until thickened.
Cooking Steps
Brief Cooking Order
Season the cubed beef with pepper, sugar, salt, garlic, paprika, Worcestershire sauce, and ground cloves. → Brown the seasoned beef with sliced onions and chopped celery in a hot pot with vegetable oil. → Add 2 cups of water and bay leaves, cover, and simmer for 1.5 hours until the meat is tender. → Add cubed red potatoes and carrots, cover, and cook for another 30-45 minutes. → Remove the bay leaves, pour in a cornstarch slurry (cornstarch mixed with cold water) at a rolling boil, and stir until thickened.
Introduction
A comforting, classic Southern-style beef stew packed with tender beef, hearty red potatoes, carrots, and celery simmered in a rich, flavorful gravy.
Step 1
Add vegetable oil to a large pot and set it on the stove over medium-high heat.
Step 2
Place the cubed beef stew meat into a large mixing bowl.
Step 3
Season the beef with black pepper, sugar, salt, minced garlic, paprika, Worcestershire sauce, and ground cloves. Mix thoroughly with your hands to evenly coat the meat.
Step 4
Transfer the seasoned meat into the hot pot with the oil, then add the sliced onions.
Step 5
Stir and brown the meat and onions together. Add the chopped celery to the pot to build flavors early.
Ingredients List
Important Notes
Paula recommends using a chuck roast cut into cubes rather than pre-packaged stew meat because chuck roast gets much more tender.
Keep the potatoes unpeeled; red potato skins add a beautiful color and hold their shape well.
Adjust the salt and pepper near the end of cooking since the flavors concentrate as the stew simmers.
If the stew is too thick after adding the slurry, you can thin it out with a little extra water.
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