Beef stew has always been one of my favorites when I was growing up. My dad is a great cook, better than my mom actually, and during the course of the Fall and Winter, he would cook pots and pots of stew. The other day I decided to make a stew with the pulled pork (yes I know it isn’t beef) leftover from a few days before. I will share the recipe with you when I can remember the amounts used. But I have found something comparable in the mean time.
What you need:
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon 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
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.
For those of you who are watching your figure, here are the nutrition breakdown for a serving.
Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams
I’m going to take a nap. Ran a lot of errands today and I am pooped! Y’all have a great day!