Old Time Beef Stew Paula Deen

Experience classic comfort with Paula Deen's Old Time Beef Stew, a hearty, soul-warming dish brimming with tender beef chuck, garden-fresh vegetables, and rich, savory flavors. Perfectly seasoned with thyme, Worcestershire sauce, and a hint of tomato paste, this slow-simmered stew offers a velvety broth that melds beautifully with chunks of carrots, celery, potatoes, and sweet peas. The recipe’s time-honored technique of browning the meat ensures maximum flavor, while a sprinkle of fresh parsley adds a bright finishing touch. Ready in just over two hours and ideal for cozy family dinners, this traditional beef stew pairs wonderfully with crusty bread or fluffy rice, making it a classic dish you'll turn to all year long.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.25 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 4 medium carrots, sliced into 1-inch pieces
• 3 stalks celery stalks, sliced
• 4 medium red potatoes, quartered
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large bowl, season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Sprinkle the flour over the beef and toss until evenly coated.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef and set aside.

Step 3

Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Step 4

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf.

Step 5

Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 6

After 1 hour, add the carrots, celery, and potatoes to the pot. Continue to simmer, covered, for another 45 minutes, or until the vegetables and beef are tender.

Step 7

Stir in the frozen peas and cook for an additional 5 minutes.

Step 8

Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if necessary.

Step 9

Garnish the stew with fresh parsley before serving. Serve hot with crusty bread or over rice.

Nutrition Facts

Serving size	3771.4 grams (3771.4g)

Amount per serving	% Daily Value*
Calories	3561

Total Fat 213.40g	274%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 16.90g
Cholesterol 680mg	227%
Sodium 8728mg	379%
Total Carbohydrate 212.80g	77%
Dietary Fiber 28.50g	102%
Total Sugars 36.00g
Protein 212.40g	425%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 40mg	221%
Potassium 8628mg	184%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 23.5%

Carbs: 23.5%