beef stew from the Bayou

Lynnda Cloutier


Another great one from Costco.


★★★★★ 2 votes



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3 pounds boneless beef chuck, cubed
salt and pepper
hot pepper sauce
1/3 cup flour
1/4 cup vegetable oil
one large white onion, diced
1 1/2 cups diced celery, including tops
eight garlic cloves, finely minced
bay leaf
1 tablespoon worcestershire sauce
1 quart low sodium beef broth
1 pound carrots, cut into 3/4 inch slices
3 pounds thin skinned new potatoes, halved
1 cup sliced green onions
cooked rice

How to Make beef stew from the Bayou


  • 1put 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.
  • 2Add onions, celery and garlic to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until vegetables are soft.
  • 3Return 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.
  • 4Bring 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.

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About beef stew from the Bayou

Course/Dish: Beef

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