Classic Beef Stew Recipe

I have to start off by saying I don’t love Beef Stew. My Husband does though, so I like to make this for him. I actually enjoy making it. I like the process of seeing how food comes together. So for me, not a lover of Beef Stew, I really like this one.

I’m pretty sure I got the original recipe from Paula Deen. Of course in classic Crystal style, I’ve tweaked it to make it work for me.

Ingredients:
– 2 pounds stew beef
– vegetable or olive oil
– 1 cup water plus one 32 oz container of low sodium beef broth
– 1 tablespoon Worcestershire Sauce
– 1 clove minced garlic
– half a medium onion, sliced
– 1 teaspoon salt
– 1 teaspoon sugar
– 1/2 teaspoon pepper
– 1/2 teaspoon paprika
– dash of allspice or cloves {I used cloves}
– 3 ribs of celery, chopped small
– 3 large carrots, chopped small {I used Baby Carrots}
– 2 tablespoons flour

Directions:
Brown the meat in the oil. I do this in two batches, then drain on a papertowel. In a stock pot, add the browned beef,  water, beef broth, Worcestershire sauce, garlic, onion, salt, sugar, pepper, paprika, and cloves. Cover and simmer 1 1/2 hours. {I did more of a slow boil to help it along quicker. Approx 40 minutes} Add the carrots and celery {I did this after about 30 minutes} Cover and cook additional 30 to 40 minutes. To thicken the gravy: remove 1 cup hot liquid and pour into a separate bowl. Sprinkle in the flour. Whisk until smooth. Add mixture back into the pot. Stir and cook until bubbly.