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New Orleans Beef Stew

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PREP TIME
25 min
COOKING TIME
130 min
TOTAL TIME
155 min
SERVINGS
8 servings
Dinner Southern
New Orleans Beef Stew
Ingredients
  • 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
  • kosher salt to taste
  • ground black pepper to taste
  • 1/4 teaspoon garlic powder, or to taste
  • 1/3 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large green bell pepper, chopped
  • 2 onions, chopped
  • 1 cup diced celery
  • 3 large cloves garlic, minced
  • 1/4 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
  • 1/2 cup chopped fresh parsley leaves
Instructions
1
Combine beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
2
The beef is then coated with 1/3 cup of flour, gently mixed to ensure an even covering.
3
Heat a generous amount of vegetable oil in a large pot over medium heat. Sear the beef cubes in the hot oil, stirring constantly and ensuring they are evenly browned, taking around 7 to 10 minutes.
4
The beef is then carefully removed from the pot using a slotted spoon and transferred to another bowl.
5
In the same pot, combine bell pepper, onion, celery, and garlic. Cook over medium heat, stirring frequently until the vegetables are lightly browned, requiring about 8 to 10 minutes.
6
The cooked vegetables are then carefully removed from the pot using a slotted spoon and added to the bowl of beef.
7
The remaining oil in the pot is drained, leaving about 3 tablespoons behind. The heat is then reduced to a low setting.
8
Gradually whisk in 1/4 cup of flour into the reserved oil until a dark golden-brown mixture is achieved, taking around 10 to 15 minutes. Stir constantly and keep a close eye on the mixture as it can easily burn.
9
Slowly pour beef broth into the roux while stirring, bringing the mixture to a simmer. Cook until it thickens, stirring constantly and monitoring its progress closely, about 3 minutes.
10
Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon of salt.
11
Bring the mixture to a boil over medium heat before reducing the heat to medium-low and simmering until the beef is tender, taking around 1 1/2 hours. Stir occasionally to prevent scorching.
12
Remove the bay leaves and stir in chopped parsley before serving.