Wednesday, November 23, 2011

Beef Stew

We purchased grass fed beef again this year from Dan of Prairie Lane Ranch. Except this year we bought beef by the cut rather than sharing a 1/4 beef. We bough lots of ground beef, cubed steaks, beef for stew, a few roasts, some steaks, and oxtails. 

This week a I used the beef for stew to make, well, beef stew and it was delicious. The meat was so tender and tasty and this was a simple recipe with basic ingredients. The recipe is from Paula Deen on the Food Network.

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

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