Y’all. Beef stew.
Seriously, the best thing to eat when it’s cold and rainy out. And luckily, we had one of those days not too long ago. I whipped up this awesome beef stew recipe from The Mrs. Paula Deen. Of course, no offense Mrs. Paula, but I had to make just a few tiny changes. Here’s the original recipe.
This stew is awesome to freeze and eat later. It’s also pretty clean since there’s nothing sketchy in it either!
Healthy, freezer friendly, and delicious? Yes, please!
- 1 lb stew beef (I found some organic, non-GMO, etc, etc. from Target)
- 2 Tbs. vegetable oil
- 4-5 cups chicken stock, beef stock, OR water
- 1 Tbs. whole wheat flour
- 2 Tbs. Worcestershire sauce
- 2 cloves of garlic, smashed
- 2 bay leaves
- 1 onion, sliced
- 2 tsp. salt
- 2 tsp. sugar
- 1 tsp. pepper
- 1 tsp. paprika
- dash of allspice or nutmeg
- 4 large carrots, sliced
- 4 ribs celery, chopped
- 5 small red potatoes, diced
- 2 Tbs. cornstarch
1. Dry your meat and dust with the flour. Add to the hot oil and brown.
2. Add water (or stock), Worcestershire, onion, garlic, bay leaves, salt, sugar, pepper, paprika, and allspice. Simmer covered for about an hour and a half.
3. Remove your bay leaves. Add your carrots, celery, and potatoes. Simmer covered for about 40 more minutes or until veggies are done.
4. Using a separate bowl, combine the cornstarch and about 1/2 c. water.
5. Add cornstarch mixture to stew and simmer for about 5 more minutes.
If you don’t want to add potatoes to the stew, its delicious served over mashed potatoes or brown rice. YUM!! You can throw in a handful of green onions for a little color at the end if you want. I always like a little something green in there. I also made some garlic bread to sop up all the delicious juicy juices.
Check out my new etsy shop! Lots more goodies coming soon! I can do custom orders. Christmas is right around the corner, ya’ll!
Email me with any questions!