Recipe Beef Stew

[Autumn_Hearthwitch]

This is my go-to Beef Stew recipe. It's originally a Paula Deen recipe with a few changes to it to suit my family. Her's had parsnips which I switched out for potatoes and carrots.

Beef Stew
2 small pkg's of cubed stewing beef
2 tbsp vegetable oil
2 1/2 cups water
1 onion (roughly chopped)
2 cloves of garlic (minced)
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 tsp paprika
1-2 Bay leaves (I usually put 2 average sized ones)
Potatoes
Carrots

In a cast iron pot, brown the beef with the veggie oil. Once browned add all the ingredients except the potatoes and carrots. Bring to a boil and then reduce the heat to a low boil for 1 hour and 30 minutes. I don't have a specific amount for the potatoes and carrots, it depends on how much or how little you want. I usually cube 3 big potatoes and 3 good sized carrots and find it's quite enough. Once the potatoes and carrots are cooked I make a slurry of water and cornstarch. Dump it in and stir to make a gravy (about 2 heaping tbsp or cornstarch and 2 tbsp of water).

***For the paprika and pepper, the recipe originally called for 1/2 tsp of each but my husband isn't fond of spicy so I reduced them to 1/4 tsp each. I find it works perfectly. Try it both ways and see which you prefer!

My 3 year old son doesn't eat a huge bowl, but my husband and I do and there's more than enough left over for our lunches the next day.

I hope you enjoy!

 

[GadgetGuy]

Here's a pot of beef stew that I made about a month ago!

 

[Morning Glory]

That looks lovely @Shermie. But I hope you haven't left it sitting on the stove for a month!

 

[Morning Glory]

This is my go-to Beef Stew recipe. It's originally a Paula Deen recipe with a few changes to it to suit my family. Her's had parsnips which I switched out for potatoes and carrots.

Beef Stew
2 small pkg's of cubed stewing beef
2 tbsp vegetable oil
2 1/2 cups water
1 onion (roughly chopped)
2 cloves of garlic (minced)
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 tsp paprika
1-2 Bay leaves (I usually put 2 average sized ones)
Potatoes
Carrots

In a cast iron pot, brown the beef with the veggie oil. Once browned add all the ingredients except the potatoes and carrots. Bring to a boil and then reduce the heat to a low boil for 1 hour and 30 minutes. I don't have a specific amount for the potatoes and carrots, it depends on how much or how little you want. I usually cube 3 big potatoes and 3 good sized carrots and find it's quite enough. Once the potatoes and carrots are cooked I make a slurry of water and cornstarch. Dump it in and stir to make a gravy (about 2 heaping tbsp or cornstarch and 2 tbsp of water).

***For the paprika and pepper, the recipe originally called for 1/2 tsp of each but my husband isn't fond of spicy so I reduced them to 1/4 tsp each. I find it works perfectly. Try it both ways and see which you prefer!

My 3 year old son doesn't eat a huge bowl, but my husband and I do and there's more than enough left over for our lunches the next day.

I hope you enjoy!

I hate myself, I really do ohmy - but I'm going to say what I always say. This is a good straightforward recipe. But it seems a little tame. Lets blame Paula Deen! The thing is, that I find I need to add something to make a basic beef stew deep, dark and interesting. I often use some pre-made beef stock, sometimes soy sauce too. Worcestershire sauce as listed in the recipe is excellent. But I'd probably use 3 or 4 times the amount stated. Paprika is a good idea. But I'd put at least a Tbsp in! I also use allspice and cloves. Sometimes juniper berries. As it happens, I made a beef stew today (using brisket). If any is left I'll photograph and post the remains.

Maybe I'm just getting old and need to ramp up the flavours to satiate my jaded palate.

But, anyway... I love to see any recipe posted. Recipes always get me thinking and analysing.

 

[Autumn_Hearthwitch]

I hate myself, I really do ohmy - but I'm going to say what I always say. This is a good straightforward recipe. But it seems a little tame. Lets blame Paula Deen! The thing is, that I find I need to add something to make a basic beef stew deep, dark and interesting. I often use some pre-made beef stock, sometimes soy sauce too. Worcestershire sauce as listed in the recipe is excellent. But I'd probably use 3 or 4 times the amount stated. Paprika is a good idea. But I'd put at least a Tbsp in! I also use allspice and cloves. Sometimes juniper berries. As it happens, I made a beef stew today (using brisket). If any is left I'll photograph and post the remains.

Maybe I'm just getting old and need to ramp up the flavours to satiate my jaded palate.

But, anyway... I love to see any recipe posted. Recipes always get me thinking and analysing.

Oh goodness, you shouldn't hate yourself for saying what you think. It is a very straightforward recipe which is why I like it because I know my husband and son will eat it. I have more of an adventurous palate than they do and would definitely add more to tweak the recipe and switch things up. Being that my son is 3 years old, it's a fight to get him to eat anything so when I find something that works I don't dare play with it too much. As for my husband, he doesn't really like anything that has too much of a kick to it which is why I only put in a little bit of the paprika. I'd love to see the beef stew you made if you have any left and if not then next time you make it take a pic before you dive in!

 

[kgord]

It is hard to beat a good beef stew. I rarely make it, but everytime I do, I am always thinking why don't I make this more often? It really is good. That looks a good and pretty easy to make recipe too. I like to make beef stew in the slow cooker. It is really easy to do in there, and can cook all day without disturbing anything. I do have some cast iron wear here though. I just don't use it too often.

 

[GadgetGuy]

That looks lovely @Shermie. But I hope you haven't left it sitting on the stove for a month!

It was all gone the next day! My brother was so impressed with it that he made some about 2 weeks later! He has been doing that as of late. Copying my recipes. Hah!!

 

[Chef00]

It was all gone the next day! My brother was so impressed with it that he made some about 2 weeks later! He has been doing that as of late. Copying my recipes. Hah!!

that's quite a compliment when others copy your recipes.

 

[epicuric]

Agree it's a good simple warming dish ideal for cold winter nights. I often prep it the night before and bung it in the slow cooker next morning, leaving it on a low heat all day. This way the flavours really develope and you can use a much tastier (and cheaper) cut of beef - shin, skirt, brisket or even oxtail. I would add celery, bay leaves, whole peppercorns and a bunch of fresh garden herbs to the ingredients listed above.