Paula Deen Hearty Beef Stew Recipe
Do you love cozy meals? The Paula Deen Hearty Beef Stew Recipe is perfect for you.
Equipment
- Large Dutch Oven
- Sharp Chef Knife
- Wooden spoon
- Cutting board
- Measuring cups
- Measuring spoons
- Vegetable peeler
Ingredients
- 2 pounds beef chuck roast
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 1 medium onion chopped
- 2 bay leaves
- 3 large potatoes peeled and cubed
- 4 carrots sliced into rounds
- 2 stalks celery chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cut the beef into small, even cubes. Put the flour in a large plastic bag. Add the beef cubes to the bag. Shake it until the meat is fully covered.
- Heat the oil in your Dutch oven. Add the beef in small batches. Cook until every side is dark brown. Remove the meat and set it aside.
- Add the onions and garlic to the pot. Cook them for a few minutes until soft. Scrape the bottom of the pot for flavor.
- Pour in the beef broth and Worcestershire sauce. Put the browned beef back into the pot. Add the bay leaves and some black pepper. Cover the pot and simmer for one hour.
- Stir in the potatoes, carrots, and celery. Ensure the liquid covers most of the vegetables. Cover the pot again with the lid.
- Cook the stew for another hour. The meat should be very tender now. Check if the potatoes are soft with a fork.
- Taste the gravy before you turn off the heat. Add more salt if you need to. Remove the bay leaves and serve hot.
Notes
➔ Use a heavy pot to prevent the bottom from burning.
➔ Do not crowd the pan when browning the meat cubes.
➔ Cut all vegetables into the same size for even cooking.
➔ Always sear the beef to lock in the juices first.
➔ Add a splash of red wine for a deeper flavor.
➔ Let the stew sit for ten minutes before eating it.
➔ Use low heat to keep the beef from getting tough.
➔ Fresh herbs like thyme add a very nice touch here.