I love too Cook and I try to do so every Sunday. Today, I decided to make Stew since I'm not feeling well. So I went to one of my faves, Ms. Paula Dean, for a yummy recipe.
I made a few modifications to the below yummy recipe. I added a 28 ounce can of crushed tomatoes and cremini mushrooms (I didn't measure) because I wanted a Heartier Broth. Per some of the comments on the Food Network site, I think that I'm going to use water and Beef broth next time for a heartier broth. My gut is telling me that this stew tastes even better after a few days. I will definitely be making this again soon. It was yummy and filling!
I made a few modifications to the below yummy recipe. I added a 28 ounce can of crushed tomatoes and cremini mushrooms (I didn't measure) because I wanted a Heartier Broth. Per some of the comments on the Food Network site, I think that I'm going to use water and Beef broth next time for a heartier broth. My gut is telling me that this stew tastes even better after a few days. I will definitely be making this again soon. It was yummy and filling!
Old-Time Beef Stew by Paula Dean
Ingredients
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Directions
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 and celery. 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.
