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.
Can't wait to make this. Already was making beef stew for the week so I have everything except Broth. I'm not a huge beef stew fan either but thanks for posting this!