Old Fashioned Beef Stew
Comfort food in a bowl. That's what this recipe is all about. When your cold after digging holes all day in the chill of winter or shoveling frozen horse manure this is the perfect way to warm you from the inside out. Well, ok, maybe your winter activities might be a little different than mine, but hey, you get the picture right? Now, my husband's dear grandma loves Paula Dean. She is so cute to watch her show every day and she calls me weekly to find a recipe online then type it up for her. The poor dear is legally blind and she can't write down the ingredients and instructions. Anyway, long story short. I frequent Miss Dean's website frequently. Well, this here is one of the tasty little numbers I came across and had to make. Verdict? Thank you MAM I will make AGAIN.
Old Fashioned Beef Stew
2 tablespoons olive oil
2 cups water
1 tablespoon Worcestershire sauce (Lea and Perrins is a great gluten free brand :)
1 clove garlic, peeled
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 tapioca starch
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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