beef stew from the Bayou
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
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·3 pounds boneless beef chuck, cubed
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·salt and pepper
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·hot pepper sauce
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·1/3 cup flour
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·1/4 cup vegetable oil
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·one large white onion, diced
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·1 1/2 cups diced celery, including tops
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·eight garlic cloves, finely minced
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·bay leaf
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·1 tablespoon worcestershire sauce
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·1 quart low sodium beef broth
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·1 pound carrots, cut into 3/4 inch slices
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·3 pounds thin skinned new potatoes, halved
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·1 cup sliced green onions
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·cooked rice
How to Make beef stew from the Bayou
- put the beef in a large bowl and season to taste with salt, pepper and hot sauce. Coat meat well with flour. 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.
- Add onions, celery and garlic to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until vegetables are soft.
- Return beef to the Dutch oven and mix. Add bay leaf, Worcestershire sauce, and stock. Stir and scrape the bottom of the pot to loosen meat/vegetable bits. Add carrots and potatoes and stir.
- Bring to a boil, cover and reduce heat so the mixture simmers slowly for 1 to 1 1/2 hours or until tender.
Add green onions and season to taste. Simmer for another 10 minutes. Serve over rice. Makes 6 to 8 servings.
About beef stew from the Bayou
Course/Dish: Beef
