PD's OLD-TIME BEEF STEW

1:10:00 PM
I took Paula Dean's recipe for vintage-Time red meat Stew and tailored it a bit to my family's choices.  {for instance, I included potatoes and peas in my version.} i used to be intrigued through the addition of ground cloves in her recipe.

PD's OLD-TIME BEEF STEW

I never would have idea to feature something like that to a stew, however it really works magically inside the dish.  It is not overpowering, but does provide that extra something in terms of depth and flavor.  I, also, like that this comes collectively in just multiple hours in comparison to my regular pork stew recipe that takes all day to prepare dinner.

This stew could be very thick and hearty. So, it is very gratifying and best for the colder months of the year.

PD's OLD-TIME BEEF STEW

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat
  • 4 cups beef stock/broth {or water with 3 - 4 beef bouillon cubes}
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, peeled and finely chopped
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon paprika
  • Small pinch/dash ground cloves
  • 3 carrots, peeled and sliced
  • 2 ribs celery, chopped
  • 3 - 4 potatoes, peeled and cut into small chunks
  • Handful of frozen peas
  • 1 tablespoon cornstarch {if needed/desired for thickening}

INSTRUCTIONS:

  1. Sear meat in warm oil in Dutch oven or soup pot. {do that in batches if had to not overcrowd the pan.} add in pork inventory/broth {you could add a little extra later, if wished}, Worcestershire sauce, bay leaf, garlic, onion, salt, sugar, pepper, paprika and ground cloves.  
  2. cowl and simmer on low for 1 half of hours. test occasionally to make certain liquid stage remains nearly to the pinnacle of red meat. {upload additional inventory or a few hot water as needed.}
  3. put off bay leaf. test and adjust seasoning.  add in carrots, celery, potatoes and peas. {once more, if there would not seem to be sufficient liquid, stir in additional water or inventory/broth to maintain liquid degree just under the level of the pork/veggies.}
  4. cowl and cook an extra 30 minutes or simply till greens are tender, however not mushy.
  5. To thicken gravy {if favored}, blend cornstarch with a bit of cold water till absolutely dissolved. {It should resemble a unfastened paste.} With stew liquid at a simmer, stir inside the cornstarch slurry. reduce heat in order that stew is slightly bubbling. prepare dinner just a few minutes until broth thickens. Serve.

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