PD's Old-Time Beef Stew

I took Paula Dean's recipe for Old-Time Beef Stew and adapted it a bit to my family's preferences.  {For example, I included potatoes and peas in my version.} I was intrigued by the addition of ground cloves in her recipe.  I never would have thought to add something like that to a stew, but it works magically in the dish.  It is not overpowering, but does offer that extra something in terms of depth and flavor.  I, also, like that this comes together in just a couple of hours compared to my regular beef stew recipe that takes all day to cook.
 

  

This stew is very thick and hearty. So, it's very satisfying and perfect for the chillier months of the year.

 

NOTE:  I recommend really taking the time to sear the meat thoroughly. Doing so is the foundation for the rest of the recipe ... a good sear on the beef is needed for that rich depth of flavor that helps make this stew outstanding.

Yields 4 servings.

Ingredients:

2 tablespoons olive oil
2 pounds beef stew meat
4 cups beef stock/broth {or water with 3 - 4 beef bouillon cubes}
1 tablespoon Worcestershire sauce
1 garlic clove, peeled and finely chopped
1 onion, peeled and chopped
1 bay leaf
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon paprika
Small pinch/dash ground cloves
3 carrots, peeled and sliced
2 ribs celery, chopped
3 - 4 potatoes, peeled and cut into small chunks
Handful of frozen peas
1 tablespoon cornstarch {if needed/desired for thickening}

Directions:

Sear meat in hot oil in Dutch oven or soup pot. {Do this in batches if needed to not overcrowd the pan.} Add in beef stock/broth {you can add a little more later, if needed}, Worcestershire sauce, bay leaf, garlic, onion, salt, sugar, pepper, paprika and ground cloves. 

Cover and simmer on low for 1 1/2 hours. Check occasionally to ensure liquid level remains almost to the top of beef. {Add additional stock or some hot water as needed.}

Remove bay leaf. Check and adjust seasoning.  Add in carrots, celery, potatoes and peas. {Again, if there doesn't seem to be enough liquid, stir in additional water or stock/broth to maintain liquid level just below the level of the beef/vegetables.}

 

Cover and cook an additional 30 minutes or just until veggies are tender, but not mushy.

To thicken gravy {if desired}, mix cornstarch with a bit of cold water until fully dissolved. {It should resemble a loose paste.} With stew liquid at a simmer, stir in the cornstarch slurry. Reduce heat so that stew is slightly bubbling. Cook just a few minutes until broth thickens. Serve.


02/08/17: Updated main photo and made clarifications to post.