Sunday, November 9, 2014

Mama Deen

Every now and again, on weekends, Mama cooks dinner.  And while at first I expected her to make the Thai or Chinese dishes of her childhood, she often makes fish or beef, relying on Alton Brown or, more often, Paula Deen.

(In fairness, in reviewing my blog, I find I've made Deen's mac and cheese, gooey cake, apple butter pumpkin pie, French toast casserole, and gingerbread pumpkin trifle, many more recipes than I thought.)

Recently, she made Paula Deen's stew, which we all liked immensely.  Unlike many of Deen's recipes, there was not a stick of butter in this.  In fact, Mama finds Deen's meat recipes to be pretty straightforward and tasty.  This one, because of the cloves and a bit of sugar.

And in about six weeks or so, Mama will probably be making Deen's standing rib roast again for Christmas dinner.

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Deen's Beef Stew

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.

Recipe courtesy Paula Deen

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