Old Time Beef Stew Recipe Courtesy Paula Deen
Warm, hearty, and bursting with classic comfort, Paula Deen’s Old Time Beef Stew is the ultimate one-pot meal that delivers rich, homemade flavor. Tender beef is seasoned and seared to perfection, then slow-simmered with a medley of vegetables like carrots, potatoes, celery, and peas in a savory blend of beef broth, Worcestershire sauce, and tomato paste. This satisfying stew is packed with homemade goodness, featuring simple pantry staples that come together effortlessly for a meal that’s as nostalgic as it is delicious. Ready in just over two hours, it’s perfect for feeding a family or meal prepping for the week. Pair it with crusty bread to soak up the savory sauce, or serve it over rice for a filling dinner. Don’t forget a sprinkle of fresh parsley to elevate the flavor and presentation!
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Recipe Information
Ingredients
- 2 lbs Beef stew meat
- 1 tsp Salt
- 1 tsp Black pepper
- 1.5 cups All-purpose flour
- 3 tbsp Vegetable oil
- 1 large Onion, chopped
- 3 stalks Celery, diced
- 2 cloves Garlic, minced
- 4 cups Beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 4 medium Carrots, peeled and sliced
- 3 medium Potatoes, peeled and diced
- 1 cup Frozen peas
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat with salt and pepper. Lightly dredge the beef pieces in all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef until browned on all sides. Remove the browned beef and set aside.
In the same pot, add the chopped onion and diced celery. Sauté for about 5 minutes, or until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
Stir in the beef broth, Worcestershire sauce, and tomato paste, scraping the bottom of the pot to deglaze and release any browned bits.
Return the browned beef to the pot along with any juices that accumulated. Bring the mixture to a simmer, then reduce the heat to low and cover. Let the stew simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the sliced carrots and diced potatoes to the pot. Cover and continue to simmer for an additional 45 minutes to 1 hour, or until the beef and vegetables are tender.
Stir in the frozen peas during the last 10 minutes of cooking to heat them through.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve the beef stew hot, garnished with fresh chopped parsley if desired. Enjoy with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7298 mg | 317% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 39.1 g | ||
| Protein | 289.2 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 8512 mg | 181% | |
*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.
