Old Time Beef Stew Paula Deen
Experience classic comfort with Paula Deen's Old Time Beef Stew, a hearty, soul-warming dish brimming with tender beef chuck, garden-fresh vegetables, and rich, savory flavors. Perfectly seasoned with thyme, Worcestershire sauce, and a hint of tomato paste, this slow-simmered stew offers a velvety broth that melds beautifully with chunks of carrots, celery, potatoes, and sweet peas. The recipe’s time-honored technique of browning the meat ensures maximum flavor, while a sprinkle of fresh parsley adds a bright finishing touch. Ready in just over two hours and ideal for cozy family dinners, this traditional beef stew pairs wonderfully with crusty bread or fluffy rice, making it a classic dish you'll turn to all year long.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 medium carrots, sliced into 1-inch pieces
- 3 stalks celery stalks, sliced
- 4 medium red potatoes, quartered
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Sprinkle the flour over the beef and toss until evenly coated.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef and set aside.
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots, celery, and potatoes to the pot. Continue to simmer, covered, for another 45 minutes, or until the vegetables and beef are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if necessary.
Garnish the stew with fresh parsley before serving. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
