Wednesday, January 09, 2013

PD's Old-Time Beef Stew

I took Paula Dean's recipe for Old-Time Beef Stew and adapted it a bit to my family's preferences.  {For example, I included potatoes and peas in my version.} I was intrigued by the addition of ground cloves in her recipe.  I never would have thought to add something like that to a stew, but it works magically in the dish.  It is not overpowering, but does offer that extra something in terms of depth and flavor.  I, also, like that this comes together in just a couple of hours compared to my regular beef stew recipe that takes all day to cook.
 
  
This stew is very thick and hearty. So, it's very satisfying and perfect for the chillier months of the year.
 
NOTE:  I recommend really taking the time to sear the meat thoroughly. Doing so is the foundation for the rest of the recipe ... a good sear on the beef is needed for that rich depth of flavor that helps make this stew outstanding.

Yields 4 servings.

Ingredients:

2 tablespoons olive oil
2 pounds beef stew meat
4 cups beef stock/broth {or water with 3 - 4 beef bouillon cubes}
1 tablespoon Worcestershire sauce
1 garlic clove, peeled and finely chopped
1 onion, peeled and chopped
1 bay leaf
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon paprika
Small pinch/dash ground cloves
3 carrots, peeled and sliced
2 ribs celery, chopped
3 - 4 potatoes, peeled and cut into small chunks
Handful of frozen peas
1 tablespoon cornstarch {if needed/desired for thickening}

Directions:

Sear meat in hot oil in Dutch oven or soup pot. {Do this in batches if needed to not overcrowd the pan.} Add in beef stock/broth {you can add a little more later, if needed}, Worcestershire sauce, bay leaf, garlic, onion, salt, sugar, pepper, paprika and ground cloves. 

Cover and simmer on low for 1 1/2 hours. Check occasionally to ensure liquid level remains almost to the top of beef. {Add additional stock or some hot water as needed.}

Remove bay leaf. Check and adjust seasoning.  Add in carrots, celery, potatoes and peas. {Again, if there doesn't seem to be enough liquid, stir in additional water or stock/broth to maintain liquid level just below the level of the beef/vegetables.}

 
Cover and cook an additional 30 minutes or just until veggies are tender, but not mushy.

To thicken gravy {if desired}, mix cornstarch with a bit of cold water until fully dissolved. {It should resemble a loose paste.} With stew liquid at a simmer, stir in the cornstarch slurry. Reduce heat so that stew is slightly bubbling. Cook just a few minutes until broth thickens. Serve.


02/08/17: Updated main photo and made clarifications to post.

25 comments :

  1. I just loved this recipe. Beautiful pictures and detailed recipe makes all your posts so special!
    http://cosmopolitancurrymania.blogspot.in/

    ReplyDelete
    Replies
    1. Thank you so very much! And, thanks for stopping by Joyously Domestic! :)

      Delete
  2. Ok, I gotta ask Ang, is this better than the crockpot beef stew u posted earlier? I LOVED that recipe,that's gonna b hard to beat!

    Lis

    ReplyDelete
    Replies
    1. Lisa, I really love them both. The earlier posted recipe from a few months ago is great because it is all prepped the night before and ya just turn on the slow cooker in the morning. This one is great because it is ready in just two hours or so, so it's fabulous when you want stew but don't have a lot of time. Also, this one has a couple different ingredients - like ground cloves - that add just a little something different. And, I like this one because the potatoes and carrots only cook for like, 30 minutes ... so they are tender, yet still have their shape and aren't water-logged like so many veggies are when cooked all day in a slow cooker. And, this one is a lot thicker ... there isn't a lot of liquid left when it's done cooking. It's pretty hearty and thick. I really like the other one, too, but enjoyed trying this one - we actually had this twice this past week! :) It's probably all gonna come down to a matter of personal taste and preference, but it's always worth a shot to try a new stew recipe! ;) You'll have to let me know if ya do!

      Luvs!
      Angela

      Delete
  3. Making this tonight! Can't wait - looks delish!
    Amy

    ReplyDelete
  4. Funny thing...I looked online for beef stew as I have some stew meat defrosted and I found Paula Deen's recipe with 800 some reviews and comments and I thought, that sounds good but I'll see what Pinterest comes up with too before I commit. Searched Pinterest and decided your photo looked like the thick, vegetable-ly, stew I wanted to make tonight and, ta-dah!! It's the same recipe...clearly meant to be dinner tonight!

    ReplyDelete
  5. I made this for dinner. It was amazing! My husband and picky daughter ate it all!

    ReplyDelete
  6. Just took it off the stove. Tasted it. It was just amazing. I'm serving it with homemade bread Bowls and/or homemade cheese and garlic bread. Thank you.

    ReplyDelete
  7. My husband hates peas, but I love them. Noticed it was optional, so I think I will replace those green spherical gems with green beans...Thanks for the recipe, will try tonight!

    ReplyDelete
  8. Just made this tonight, but used pork ribs instead of beef. Was delicious!

    ReplyDelete
  9. I have always used allspice in my beef stew, following the old red and white Betty Crocker cookbook. This recipe looks similar. I think I will try it and compare. Thanks.

    ReplyDelete
  10. I am making this stew now and I added all the ingredients to my dutch oven instead of adding the veggies in the end. Will that make a big difference? It smells wonderfull.

    ReplyDelete
    Replies
    1. Just now got to your comment, Kathy. Hopefully, it turned out to your liking and the veggies were not overly mushy. :)

      Delete
  11. Making this for the second time now! It was SO good the first time! I can't wait to eat, it smells so good! Thank you!!

    ReplyDelete
    Replies
    1. So happy that you have enjoyed it. Thanks for posting your feedback!

      Delete
  12. This has turned into a weekly dinner for us, smells and tastes amazing! I also like it because I prefer to cook things that are fairly easy to make as I don't have a ton of experience or time and it's made of real food! lol It fits all of my criteria - one pot meal, easy to follow recipe, and tastes SOOO good!

    ReplyDelete
    Replies
    1. That's awesome, Christina. Thanks for sharing your feedback. :)

      Delete
  13. Try using rutabaga instead of potato you'll never miss them and the rutabaga adds a great flavor.

    ReplyDelete
  14. This stew looks amazing! I will have to try this recipe soon. 
    I have a hearty beef stew that I usually make that uses can tomatoes, but it might be time for an updated recipe. :)
    Thanks for sharing.

    ReplyDelete
    Replies
    1. It's a great recipe to try. You'll have to report back with your verdict if you give it a whirl. :)

      Delete
  15. Great recipe! Delicious. Added to my favorites. Thank you.

    ReplyDelete
    Replies
    1. Awesome, Julie! Thank you for the feedback.

      Delete
  16. Could I make this in a slow cooker? If so, how long would i cook it for?

    ReplyDelete
    Replies
    1. I have not tried this in the slow cooker, so I could not offer specifics. I do have a slow cooker beef stew recipe here on the blog, however. http://www.joyouslydomestic.com/2012/11/slow-cooker-beef-stew-prepped-night.html?m=1

      Delete