Old Time Beef Stew

042 I personally can not get enough comfort food. I believe we already went over this, but really I feel more at ease and at home when I have an old-time favorite such as this beef stew.

This is actually a recipe from my idol, Paula Dean.

The only thing that I had adjusted was rather than use water, I added equal amounts of dry red wine, such as Merlot or Pinot Noir.

It really adds depth and more flavor to the dish, and makes a huge difference!

Anyways, naturally I served this with mashed potatoes and butter milk biscuits….

Even more unhealthy but…. pfffffft, you just cant say “no”.

Ingredients

2 Lbs Stew Beef

2 Tbsp Vegetable Oil

2 Cups Red Wine; Merlot OR Pinot Noir Cabernet Sauvignon works well too.

1 Tbsp Worcestershire Sauce

1 Clove Garlic; Peeled

1 Bay Leaf

1 Onion; Sliced

4 Large Carrots; Peeled & Sliced

4 Ribs of Celery; Sliced

1 Tsp Sugar

1 Tsp Salt

1/2 Tsp Pepper

1/2 Tsp Paprika

Dash of Ground Allspice

Dash of Ground Cloves

2 Tbsp Cornstarch

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(I only had whole allspice and cloves so dont mind them in the picture…)

Heat oil in a stock pot over medium heat then add your stew meat.

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Brown all sides then add wine.

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Add worcestershire sauce, garlic, bay leaf, onion, salt, pepper, paprika, cloves, and allspice.

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Cover and simmer for 1 1/2 hours.

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Remove bay leaf and garlic clove, then stir in carrots and celery and cook for 35-40 minutes.

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To thicken up the gravy, remove 2 cups hot liquid with a ladel.

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In a seperate bowl combine 1/4 cup water with cornstarch until smooth.

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Mix with the hot liquid well then pour it back into the stew.

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Stir and cook for about 10 more minutes then serve!

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Looking for scraps…

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Dont worry, she lives with me… she is very well fed…

Au Revoir!

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