Beef Stew (by Paula Deen)

Beef Stew (by Paula Deen)

Ingredients

• 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

Directions

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.
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

Chicken and Carrot Stew

Chicken Potato and Carrot Stew. My mom used to make this all the time and i hated it but it does pack all the necessary balance diet needs in a single dish. Now i understand why this is such a frequent menu in the house last time. It is easy to make and i added in chinese mushroom too. Recipe below



http://www.thehungryexcavator.com/2012/11/soya-chicken-and-potato-stew-recipe.html

Ingredients:

3 tbsp cooking oil

5 cloves of garlic (sliced)

800g chicken drumsticks (chopped to bite-sized pieces) *
3 medium or 2 large potatoes (chopped to approx 2cm cubes)

2 medium carrots (chopped roughly)

3 tbsp light soy

400ml water

1 1/2 tbsp dark soy sauce

3/4 tsp salt (or to taste)

1/2 tbsp sugar
2 tsp sesame oil