beef stewThe long weekend is the perfect opportunity to settle in with a satisfying recipe you might not have time for during the week -- like this savory beef stew.

This go-to version is from the queen of comfort food herself, Paula Deen. The meat stews for a couple hours with carrots, celery, and savory spices. Try it over oven-roasted potatoes and you won't be disappointed.

Beef Stew from Food Network

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestshire 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

Heat oil in large skillet. Brown meat. 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.

 

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