Old-Time Beef Stew

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This is a great recipe! Everyone loves it!!!

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This recipe is as old fashioned and delicious as it gets. I did add cubed potatoes though (love my taters. I use a ton of Paula's recipes, I guess thats why she is the Queen of the Kitchen.

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This is a great recipe. I've made it several times following the recipe...well...sometimes I add a cup of frozen peas also. I love how it doesn't require any beef broth like so many other beef stew recipes do. It makes a fantastic broth just based on the ingredients in this recipe. It is now my standard beef stew recipe.

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Agreed... absolutely delicious!! Another WIN for Paula! Similar to the user "roots4fins", we served it over wide egg noodles... yum!! Also, served some simple roasted red potatoes and a nice bottle of red wine.
Couple small things I would suggest. First follow Paula's directions in her video, not the written recipe. Specifally, first, leave the bay leaves and the garlic in the stew like Paula suggests. Second, there's no need to pull the hot liquid from the stew... do just like Paula did with the cornstarch... mix it with cold water (although I mixed the 2 tbs with 1 cup of water instead of 1/4 cup and add it straight to the stew. I let it simmer for another 10 minutes after adding the cornstarch.
For the seasonings... the only changes I made was to increase the paprika to 1 full tps, and I increased the worcestershire to 2 tbs.

I loved this recipe for two reasons... easy to prepare so allows more time to spend relaxing with the family, and, the stew has great flavour!

ENJOY!

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Absolutely DELICIOUS! I also substituted beef stock instead of water and dredged the mea in flour. My family loved it. This is another stellar recipe from Paula. Thank you, Paula! Love you!!!

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I thought this was just delicious. We spooned it over homemade mashed potatoes and Wow! Good stuff.

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This is not a beef stew. It is a very bland, very basic stew base. I suppose, for people who have never made beef stew before, this is a good starting point for them. I am thoroughly unimpressed and underwhelmed. I will not make this a second time, nor will I use it for my stew base. I will stick with my own variation, thank you. I suppose it was an alright try, but it missed the mark by a long shot.

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For such a simple recipe this was really, really good. Of course I had to tweak it for my family's preferences.

1. I agree with JodiBova who posted dredging the meat in flour before browning. I used beef shank and included the bones for the extra flavor. I also used beef stock instead of water, and I increased the beef stock because my family likes lots of gravy.

2. Had to add potatoes or my family would rebel. 2" dice and added about 20 minutes after the carrots and celery.

3. Because I used a cast iron stock pot I cooked this lower and slower than the recipe for an hour more total time.

What I didn't tweak were the seasonings. The allspice, paprika, sugar and Worcestershire sauce I had never tried before in a stew. I think the seasonings are what makes this such a hit. It's definitely saved in my recipe box. Thanks Paula for another winner recipe,

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Amazing :
Thank you Paula, your the best

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This stew is great make with bison meat instead of beef. It's a healthier choice also! Find it at American Gourmet.

You can really subsitiute bison meat in any recipe that calls for beef. Try it!