Sandra This Paula Deen Beef Stew Recipe is a hearty and tender recipe, which is made with stewing beef and potatoes. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Paula Deen Beef Stew Recipe Ingredients
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
How To Make Paula Deen Beef Stew
- Coat the beef: In a bowl, combine the flour, garlic powder, salt, and pepper. Add the stewing beef and toss until it is evenly coated in the flour mixture.
- Brown the beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in small batches, shake off any excess flour from the beef and brown it on all sides. Remove the browned beef and set it aside.
- Sauté the onion: Add the chopped onion to the same pot, adding a little more oil if needed. Cook for about 3 minutes, until the onion begins to soften.
- Deglaze the pot: Pour in the beef broth and optional red wine, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Simmer the stew: Return the browned beef to the pot. Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 1 hour, or up to 90 minutes, until the beef is tender.
- Thicken the gravy: In a small bowl, whisk the cornstarch and water together to create a slurry. While the stew is simmering, slowly pour in the slurry, stirring constantly, until the stew reaches your desired thickness. You may not need all of the slurry.
- Finish and serve: Stir in the peas and let the stew simmer for another 5-10 minutes. Taste and season with additional salt and pepper if needed before serving.
Recipe Tips
- How do I get the most tender beef? The key is a low and slow simmer. If your beef isn’t fork-tender after an hour, simply cover it and continue to simmer for another 15-30 minutes. Tough cuts of meat need time to break down.
- Why brown the beef before stewing? This step is crucial for flavor. Searing the beef creates a deep, brown crust through the Maillard reaction, which adds a rich, savory depth to the entire stew that you wouldn’t get otherwise.
- How do I avoid a lumpy gravy? When using cornstarch to thicken, always make a “slurry” first by mixing it with an equal amount of cold water in a separate bowl. Pouring cornstarch directly into the hot stew will cause it to clump.
- Can I make this in a slow cooker? Yes. Follow the steps for coating and browning the beef and sautéing the onion on the stovetop. Then, transfer everything (except the peas and cornstarch slurry) to a slow cooker and cook on low for 6-8 hours. Thicken with the slurry and add the peas during the last 30 minutes of cooking.
What To Serve With Beef Stew
This hearty stew is a complete meal, but it’s best served with something to soak up the rich gravy:
- Crusty bread or warm dinner rolls
- Buttery cornbread
- Over egg noodles or mashed potatoes
How To Store Beef Stew
Refrigerate: Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day. Freeze: Beef stew freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Beef Stew Nutrition Facts
- Calories: 444
- Carbohydrates: 22g
- Protein: 25g
- Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 383mg
- Potassium: 1105mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 5755IU
- Vitamin C: 27.1mg
- Calcium: 73mg
- Iron: 5.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
No, the red wine is optional, but it does add a wonderful depth of flavor to the gravy. If you prefer to omit it, you can simply replace it with an equal amount of extra beef broth.
Stewing beef is usually made from tougher cuts of meat like chuck or round, which are perfect for stew because they become incredibly tender and flavorful after a long, slow cooking process.
If your stew isn’t as thick as you’d like after simmering, the cornstarch slurry is the easiest fix. Make sure the stew is simmering when you slowly whisk in the slurry to allow it to thicken properly.
Try More Recipes:
Paula Deen Beef Stew Recipe
Description
A classic, hearty beef stew with fall-apart tender beef, chunky vegetables, and a rich, savory gravy.
Ingredients
Instructions
- Toss beef in a mixture of flour, garlic powder, salt, and pepper.
- In a large Dutch oven, heat oil and brown the beef in batches; remove and set aside.
- Sauté the onion in the same pot until soft. Deglaze with beef broth and wine.
- Return beef to the pot with potatoes, carrots, celery, tomato paste, and rosemary.
- Cover and simmer for at least 1 hour, or until the beef is tender.
- Whisk cornstarch and water to make a slurry, then slowly stir it into the simmering stew to thicken.
- Stir in the peas and cook for 5 more minutes before serving.
Notes
- For the most tender beef, simmer the stew for up to 90 minutes if needed.
- Searing the beef before simmering is a crucial step for developing deep flavor.
- To avoid lumps, always mix the cornstarch with cold water before adding it to the hot stew.
- This stew tastes even better the next day, as the flavors have more time to meld.
