Beef Stew from the Bayou

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Beef Stew from the Bayou
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Makes: 6 servings adjust

Directions
 

Step 1

Prep: Dice white onion and celery stalks; mince garlic. Slice carrots and potatoes. Cube beef. Slice green onions.

Ingredients

  • 3 Boneless Beef Chuck Roast, cubed
  • Salt and Pepper
  • Hot Pepper Sauce
  • 1⁄3 cup All-Purpose Flour

Step 2

Place beef in a large bowl and season to taste with salt, pepper and hot sauce. Coat meat well with flour.

Ingredients

  • 1⁄4 cup Vegetable Oil

Step 3

In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides in a single layer, working in batches if needed. Remove meat and keep warm.

Ingredients

  • 1 large White Onion, diced
  • 1 1⁄2 cups Celery, including tops, diced
  • 8 cloves Garlic, finely minced

Step 4

Add onion, celery and garlic to the pot. Saute for 3-5 minutes, stirring occasionally, until vegetables are soft.

Ingredients

  • 1 leaf Dried Whole Bay Leaf
  • 1 tablespoon Worcestershire Sauce
  • 1 quart Low Sodium Beef Broth
  • 1 pound Carrots, cut into 3/4-inch slices
  • 3 pounds Baby Potatoes, halved

Step 5

Return beef to the Dutch oven and mix. Add bay leaf, Worcestershire sauce and stock, stirring and scraping the bottom of the pot to loosen meat/vegetable bits. Add carrots and potatoes and stir.
 

Step 6

Bring to a boil, cover and reduce heat so the mixture simmers slowly for 1-1.5 hours, or until tender.

Ingredients

  • 1 cup Green Onion, sliced
  • Rice, cooked

Step 7

Add green onions and season to taste. Simmer for an additional 10 minutes. Serve over rice. Makes 6-8 servings.
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