Beef Stew Recipe by Paula Deen

Level: Moderate

Time: 90 MINUTES

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  • 1 cup carrots, largely diced
  • 1 cup celery, largely diced
  • 2 cups onion, largely diced
  • 1 cup parsnips, largely diced
  • 1 cup bell pepper, largely diced
  • 1 cup scallions, sliced
  • 1 cup fresh parsley, chopped
  • 4 cups potatoes, largely diced
  • 2 1/4 lbs stew beef, largely diced
  • 52 oz beef stock, unsalted
  • 2 bay leaves
  • 1 tablespoon roasted garlic & herb seasoning
  • 1/2 cup rendered bacon fat, or olive oil
  • 2 cups sherry
  • 3 to 4 tablespoons Paula Deen Grilling Butter


Dust stew meat with Paula Deen House Seasoning. Sauté meat with 1/4 cup bacon fat or olive oil, in 1/2 batches. Fully brown meat, pull it from pan and set aside.


Add onions to bacon grease and sauté until golden brown. Add sherry and deglaze pan, scraping to release. Take onions out and add to sautéed beef. Add 1/4 cup bacon fat to pan and sauté remaining vegetables. Add butter and 1/2 cup flour. Blend in and cook for one minute. Add 1 cup sherry flambé then add beef stock heat, bay leaves and seasoning and simmer for 45 minutes or bake at 350° for 1 to 1 1/2 hours until meat is tender.


Garnish finished stew in individual servings with scallions and parsley.

beef stew


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