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.

Old-Time Beef Stew

INGREDIENTS

• 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

DIRECTIONS

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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