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”.
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
(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.
Brown all sides then add wine.
Add worcestershire sauce, garlic, bay leaf, onion, salt, pepper, paprika, cloves, and allspice.
Cover and simmer for 1 1/2 hours.
Remove bay leaf and garlic clove, then stir in carrots and celery and cook for 35-40 minutes.
To thicken up the gravy, remove 2 cups hot liquid with a ladel.
In a seperate bowl combine 1/4 cup water with cornstarch until smooth.
Mix with the hot liquid well then pour it back into the stew.
Stir and cook for about 10 more minutes then serve!
Looking for scraps…
Dont worry, she lives with me… she is very well fed…