Paula Deen Old Time Beef Stew Recipe

This Paula Deen Old Time Beef Stew is a tender and hearty recipe, which is made with stewing beef and red wine. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.

Paula Deen Old Time Beef Stew Ingredients

• 1 pound beef stewing meat, trimmed and cut into inch cubes
• ¼ cup all-purpose flour
• ¼ teaspoon freshly ground pepper
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 3 ½ cups beef broth
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 5 medium carrots, peeled and cut into ¼-inch rounds
• 2 large baking potatoes, peeled and cut into ¾-inch cubes
• 2 teaspoons salt

How To Make Paula Deen Old Time Beef Stew

1. Coat and Sear the Beef: In a bowl, combine the flour and pepper. Add the beef cubes and toss to coat them well. Heat 3 teaspoons of the oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the beef and cook until it is browned on all sides, about 5 minutes per batch. Remove the beef from the pot and set it aside.
2. Deglaze the Pan: Add the vinegar and red wine to the hot pot. Cook, scraping the bottom of the pan with a wooden spoon to loosen all the flavorful browned bits.
3. Simmer the Stew: Return the beef to the pot. Add the beef broth and the bay leaves. Bring the mixture to a boil, then reduce the heat to a slow simmer.
4. Add Vegetables and Finish: Cover the pot and cook, skimming the broth from time to time, for about 1.5 hours, until the beef is tender. Add the chopped onions and carrots to the pot, cover, and simmer for another 10 minutes. Finally, add the potatoes and continue to simmer, covered, for about 30 more minutes, until all the vegetables are tender. Season to taste with salt and pepper before serving.

Recipe Tips

• How to get the most tender beef? The secret is the low and slow cooking method. Braising the stew on a gentle simmer for a long time is what breaks down the tough connective tissues in the beef, making it melt-in-your-mouth tender.
• What’s the best beef for stew? A tough, economical cut with lots of connective tissue, like beef chuck or round, is the absolute best choice. These cuts become incredibly tender and flavorful with the long, slow cooking process.
• Why sear the beef first? Searing the flour-coated beef in a hot pan creates a deep, brown crust through a process called the Maillard reaction. This step is not optional; it builds a rich, savory flavor foundation for the entire stew and helps to thicken the gravy.
• Can I make this in a slow cooker? Yes, this is a perfect recipe for a slow cooker. Follow the steps for searing the beef and deglazing the pan on the stovetop first. Then, transfer everything to a crock pot and cook on LOW for 6-8 hours, until the beef is tender. Add the potatoes during the last 1-2 hours of cooking so they don’t get mushy.

What To Serve With Beef Stew

This is a classic one-pot meal that is perfect for a cozy dinner. It is traditionally served with something to soak up the rich gravy, such as:

• Crusty bread or warm dinner rolls
• Southern-style cornbread
• Fluffy buttermilk biscuits

How To Store Beef Stew

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often considered even better the next day as the flavors have more time to meld.
• Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Beef Stew Nutrition Facts

• Serving: 1/4 of recipe
• Calories: 650 kcal
• Carbohydrates: 45g
• Protein: 42g
• Fat: 28g
• Saturated Fat: 10g
• Sodium: 1250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Vegetable Beef Soup Recipe
• Paula Deen Beef Chili Recipe
• Paula Deen Beef Stew Recipe