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
- ¼ 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
- 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
Directions
Step 1
Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
Step 2
Dust beef with 1/3 cup flour and toss lightly to coat.
Step 3
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.
Step 4
Remove beef with slotted spoon; transfer to a bowl.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
Step 9
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.
Step 10
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.
Cook’s Note:
This recipe can be adapted for the slow cooker. Just brown the meat and vegetables, cut back broth by half, put everything in, and cook on low for 8 hours. Sauce will be thinner but delicious.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 455 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat10g | 50% |
Cholesterol78mg | 26% |
Sodium1193mg | 52% |
Total Carbohydrate15g | 6% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein24g | |
Vitamin C32mg | 161% |
Calcium66mg | 5% |
Iron4mg | 22% |
Potassium498mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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