Description
A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.
Ingredients
- 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
- kosher salt to taste
- ground black pepper to taste
- ¼ teaspoon garlic powder, or to taste
- ⅓ cup all-purpose flour
- ½ cup vegetable oil
- 1 large green bell pepper, chopped
- 2 onions, chopped
- 1 cup diced celery
- 3 large cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups beef broth
- 3 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 teaspoon salt
- ½ cup chopped fresh parsley leaves
Instructions
- Season beef cubes with kosher salt
- black pepper
- and garlic powder in a large bowl.
- Dust beef with 1/3 cup flour and toss lightly to coat.
- Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned
- 7 to 10 minutes.
- Remove beef with slotted spoon; transfer to a bowl.
- Stir bell pepper
- onion
- celery
- and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned
- 8 to 10 minutes.
- Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil
- reserving about 3 tablespoons in the pot. Reduce heat to low.
- Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux
- 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
- Slowly pour beef broth into the roux while stirring; bring to a simmer
- and cook until thickened
- stirring constantly
- about 3 minutes.
- Return the beef and vegetables to the pot. Add bay leaves
- thyme
- hot sauce
- Worcestershire sauce
- basil
- tomatoes with green chiles
- and 1 teaspoon salt.
- Bring to a boil over medium heat
- then reduce heat to medium-low and simmer until beef is tender
- about 1 1/2 hours
- stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.
Prep Time: 25 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 35 mins
Servings: 8