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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A recipe by Paula Deen Ingredients:
2 lbs stewing beef |
2 tablespoons vegetable oil |
2 cups water |
1 tablespoon worcestershire sauce |
1 garlic clove, peeled |
1 -2 bay leaf |
1 medium onion, sliced |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 dash ground allspice or 1 dash ground cloves |
3 large carrots, sliced |
3 celery ribs, chopped |
2 tablespoons cornstarch |
Directions:
1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
2. 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.
3. 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.
4. Stir and cook until bubbly.
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