Old Time Beef Stew Recipe 475

OLD FASHIONED BEEF STEW

Steps:

• Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
• Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
• Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
• Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
• In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
• Season with more salt and pepper to taste. Serve hot.

PAULA DEEN'S OLD-TIME BEEF STEW

Steps:

• 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, potatoes, and celery. Cover and cook 30-40 minutes longer.
• To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup of water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Taste test the stew and add additional seasonings, if desired. Stir and cook until bubbly.

OLD-TIME BEEF STEW RECIPE COURTESY PAULA DEEN

Steps:

• 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.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

OLD TIME BEEF STEW

Steps:

• In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
• Slice onion very thin and pull apart rings.
• Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
• Remove bay leaf.
• Peel and quarter carrots.
• Peel and slice potatoes into 2 inch pieces.
• Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
• Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
• Slowly blend 1/3 cup cold water into 3 tablespoons flour.
• In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
• Add frozen peas, stir and cook three minutes longer.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

MOM'S OLD-FASHIONED BEEF STEW

Steps:

• Mix flour, salt and pepper in a large ziplock bag.
• Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
• Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
• Add the beef bones and brown on all sides; remove from oil and set aside.
• Add more oil to the pan if needed and heat.
• When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
• When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
• *Stand back when you do this, because it will spit and sputter!*.
• Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
• Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
• Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
• Remove bones from the stew and discard.
• Thicken stew with a flour slurry,if desired, and serve.