As the scent of simmering beef and vegetables fills your kitchen, it can transport you to a cozy evening around the table with family. I remember my grandmother gathering everyone for her famous beef stew, which always seemed to warm our souls. This Paula Deen Beef Stew recipe brings back those cherished memories. It’s a dish that warms not just your body, but also your heart, reminding us of family bonds and shared moments. What makes this recipe special is its simplicity. With tender beef and hearty vegetables combined into a savory broth, it’s a comfort meal that you can share with the people you love.
why make this recipe
Making Paula Deen Beef Stew is a perfect way to create a hearty and comforting meal, especially on chilly days. The flavors meld beautifully as it cooks, making the beef tender and infused with the goodness of vegetables and spices. It’s easy to prepare and allows you to use straightforward ingredients that are often on hand. Plus, it’s a great way to bring everyone together around the dinner table.
how to make Paula Deen Beef Stew
Ingredients
- 2 pounds beef chuck (cut into cubes)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 3 carrots (sliced)
- 3 potatoes (peeled and cubed)
- 1 cup celery (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 cup frozen peas
- 1 bay leaf
Directions
- Brown the Beef: Heat the vegetable oil in a large pot over medium heat. Add the beef cubes, seasoning them with salt and black pepper. Cook until they are browned on all sides.
- Cook the Onion and Garlic: Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and fragrant.
- Add the Broth and Seasonings: Pour in the beef broth and stir in the tomato paste, dried thyme, paprika, and bay leaf.
- Add Vegetables: Mix in the sliced carrots, cubed potatoes, and chopped celery.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, until the beef is tender.
- Thicken the Stew: In a small bowl, mix the flour and water until smooth. Stir this mixture into the stew and let it cook for another 10 minutes to thicken.
- Add Peas and Finish: Finally, stir in the frozen peas and cook for an additional 5 minutes.
how to serve Paula Deen Beef Stew
Serve your beef stew hot in bowls. You can add a sprinkle of fresh herbs on top for added flavor. Pair it with crusty bread or biscuits for a complete meal that everyone will enjoy.
how to store Paula Deen Beef Stew
If you have leftovers, let the stew cool completely. Store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it for longer, it can be frozen for up to 3 months. Just thaw it overnight in the fridge before reheating.
tips to make Paula Deen Beef Stew
- Feel free to add other vegetables, like green beans or corn, to customize the stew to your taste.
- If you like a little heat, a pinch of red pepper flakes can add a kick.
- For extra depth of flavor, consider adding a splash of red wine alongside the beef broth.
variation
You can easily make this stew in a slow cooker. Just brown the beef in a skillet first, then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours until tender.
FAQs
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but chuck is ideal for its tenderness after slow cooking.
Is this stew gluten-free?
To make it gluten-free, use cornstarch instead of flour for thickening.
Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors develop.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used, but add them during the last few minutes of cooking for best results.
Beef Stew
Ingredients
Main Ingredients
- 2 pounds beef chuck (cut into cubes) Ideal cut for tenderness.
- 2 tablespoons vegetable oil For browning the beef.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 3 carrots (sliced)
- 3 potatoes (peeled and cubed)
- 1 cup celery (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour Or use cornstarch for a gluten-free option.
- 2 tablespoons water For thickening.
- 1 cup frozen peas
- 1 leaf bay leaf
Method
Preparation
- Heat the vegetable oil in a large pot over medium heat. Add the beef cubes, seasoning them with salt and black pepper. Cook until they are browned on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and fragrant.
- Pour in the beef broth and stir in the tomato paste, dried thyme, paprika, and bay leaf.
- Mix in the sliced carrots, cubed potatoes, and chopped celery.
Cooking
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, until the beef is tender.
- In a small bowl, mix the flour and water until smooth. Stir this mixture into the stew and let it cook for another 10 minutes to thicken.
- Finally, stir in the frozen peas and cook for an additional 5 minutes.