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Beef Stew

My Favorite Beef Stew Recipe

Thank you Paula Deen for this hearty beef stew recipe!

Author Tera Bare


  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic peeled
  • 1 or 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 cornstarch


  1. 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 the pot. Stir and cook until bubbly.

Recipe Notes

* The only changes that I made were:  I didn’t have allspice so I did a few dashes of cinnamon and a pinch or two of nutmeg.  I omitted the celery (my family doesn’t like it) and added about 7 diced potatoes.  I also used 3 pounds of beef stew and cut it into smaller bite-size chunks.  It will cook a little quicker and it stretches out the meat.  I also kept a watch on the water to make sure it didn’t cook away and added more if needed.  I also adjusted the seasoning about 20 minutes before serving and added more if needed.

Serving Suggestion: I served this with creamy rice; you can pour the stew over the rice which is really yummy and it helps the stew go further and it’s just really yummy, along with a side of buttery cornbread.  Truly southern and yummy!